An extreme at the low end of the temperature scale: When I tested a few recipes from a cookbook I was reviewing, one was Roast Chicken. The author stated that one should take the chicken out of the oven when it reaches 140ºF where the breast and leg meet; carryover would raise it 5º during resting. So I did. GAH!!!!!!! The breast was still fairly pink, but edible. The dark meat, however, was raw to my taste (and I eat almost every other meat rare, or at most MR). I only use really good chickens, so I'm not that concerned with salmonella. But undercooked chicken just doesn't have any flavor, and feels slimy.
We're really talking aoubt two different things here: 1) what's safe, and 2) what people will eat. With advances in how animals are raised, safe can be a lot lower temperature than it used to be; however, the cookbooks have not kept up with science (not even Alton Brown :eek: ). On the other hand, people don't necessarily know the science, so they go by "this is how we've always had it," and continue to torture themselves with unchewable, flavorless meat.
"Notorious stickler" -- The New York Times, January 4, 2004