Why is pork cook more than other meats?

It's not necessarily true that pork is cooked more than other meats. The cooking time and temperature for any meat depend on a few factors:

* Cut of meat: A thick, tough cut of any meat will need longer cooking than a thinner, more tender cut.

* Cooking method: Different cooking methods require different temperatures and times. For example, grilling might be quicker than roasting.

* Desired doneness: Personal preference plays a role. Some people like their meat rare, while others prefer it well-done.

Historically, pork was often cooked longer due to concerns about trichinosis. This parasitic disease is contracted by eating undercooked pork. However, modern food safety practices, like proper pig farming and refrigeration, have significantly reduced the risk of trichinosis.

Here's a breakdown of why pork is often cooked to a higher internal temperature than some other meats:

* Safety: While trichinosis risk is lower now, cooking pork to a higher temperature (145°F for whole cuts and 155°F for ground pork) is still recommended to ensure it's safe to eat.

* Flavor: Some people find that pork cooked to a higher temperature has a more appealing flavor.

* Texture: Cooking pork to a higher temperature can make it more tender and less chewy.

However, it's important to remember that there's no one-size-fits-all rule for cooking pork. Follow the recommended internal temperatures, use a meat thermometer, and adjust the cooking time based on the cut of meat and desired doneness.