>>21583420
With meat theres different texture depending on internal temp. So typically people go for "probably enough heat to kill bacteria, but not enough to dry about the meat".
Then if you believe the meat doesnt have bacteria inside for whatever reason, like beef has thick muscle structure that doesnt let them in easily + modern meat industry hygiene practises, then you can prefer any temp you want.
chicken has historically been a source of salmonella which is undesirable, and modern meat industry practises like vaccines typically means theres no salmonella people have grown accostumed to overcooked texture. Salmonella starts dying at 49c so if you keep chicken at 59c for an hour its safe to eat and people might go "this chicken is so moist that it must be unsafe to eat" and not like it as they associated chicken cooked to >75c as normal.
Pork, thanks to its muscle structure is considered less safe to eat raw than beef so people typically blast that to be overcooked as well, but you could eat it raw if you wanted to.
If you blast meat at high heat then the outer layers get dried quickly while internal parts are less dry. So to improve texture often low cooking temps are recommended for thick pieces. Or sous vide to get precise internal temp. If you dislike the meat texture after cooking you can continue cooking it. Or change the prep, like brining can improve chicken texture, or fish.
Fish pieces have very specific low temp targets you want to have for optimal restaurant quality and there things like how fatty the meat is impact cooking time. They should typically be frozen to kill large parasites but its not guaranteed. Fresh water fish which live in rivers have more chance for parasites and bacteria than salt water deep sea fish. Theres similar muscle structure differences like beef/pork. Tuna has dense structure, some white fish have less so and you checking the raw fish for worms has bigger priority if its not dense muscles from salt water.
