Mississippi State University Extension Service
Food Safety at Barbecues and Picnics (Publication 3046)
What this source is
- Authority
- Academic
- Territories
- US
- Primacy
- secondary
- Commercial interest
- none
- Retrieved
- 2026-08-14
- State
- Read and citable
Read in full for one question: does anybody attach a rest to poultry when they attach one to red meat? This publication's temperature chart says '145 plus 3 minutes standing time' three times — for pork chops/roasts/ribs, lamb chops/roasts and beef steaks/roasts — and gives poultry a bare 165 with no standing time. The asymmetry is deliberate and it is now recorded from two publishers rather than inferred from one.
What it may be cited for
Culinary practice, Technical
- Explicitly not safety: An extension leaflet restating federal endpoints is not the instrument.
What we recorded from it
“Pork chops, roasts, ribs — 145 plus 3 minutes standing time”
Mississippi State University Extension's barbecue and picnic publication gives pork chops, roasts and ribs, lamb chops and roasts, and beef steaks and roasts '145 plus 3 minutes standing time', and gives poultry and ground poultry a bare 165 with no standing time.
- Three rows carry a standing time and the poultry rows do not, in one chart, from one author. The second independent publisher to make the same choice.
- Where it applies:
- United States.