{"gt_parse": {"text_sequence": "tly lowe r temper ature p rovi ded t hat th e internal meat temp erature is at least as hot for at least a s long as listed in the USDA table below. Nonetheless allowing a mar gin of error for variation in i nternal temperature within a particular cut of pork w hich may have bones that affect temperature uniformit y is prudent. In addition kitchen ther"}}