Basically I am wondering if all the pink being cooked out is a guarantee that the meat has hit a safe temperature.
I understand that you should always use a meat thermometer, but I'm asking from an academic/theoretical sense, what is the temperature at which a specific section of meat turns from pink to non-pink, and is that temperature above or below the safe guidelines for specific meat temperatures.
Given as an example, is there any type of meat that could be cooked in a slow cooker for a long time, such that it reaches a homogeneous temperature that removes all the pink, but still hasn't reached a safe temperature?
Maybe high pressure can affect this (i.e. pressure cooker)?
I also don't really understand what causes the meat to change color (I assume something about proteins breaking down) but maybe I could be pointed in the right direction by looking up how specific meat proteins react to specific temperatures, and what temperatures certain bacteria can survive. I wasn't really sure how to approach finding that information though.