Red meat is widely consumed as an important food during Eid al-Adha. Practices before, during and after slaughtering the animals, maturation, storage, cooking and consumption of the meat are important.
Things to consider before slaughter
Animals pressure before slaughter. is having the experience. Hormones secreted by the pressure applied to animals affect the quality of sacrificial meat.
Tired and exhausted animal meat is the animals that are tired and slaughtered without resting. The meat of such animals is dark in color and the sections are dry. In addition, small blood clots are seen in the blood vessels, and their taste is sour.
Maturation and Storage of Meat
Meat is a perishable product. To prevent this, care should be taken when storing meat.
Sacrificial meat should not be placed in the cooler immediately after the animal is slaughtered. During post-mortem rigor, the meat must first be kept in a cool environment away from sunlight (at 7-15 °C) for a period of 3-4 hours.
In order for the meat to mature after death, it must be stored for a certain period of time at around 4 °C. . 24 hours is sufficient for the meat to mature in coolers at 4°C.
Meat should be stored in pieces instead of minced meat. With this way of storage, losses in nutritional value occur in lower amounts.
Meat should be cut into small pieces, considering the number of individuals in the family, and frozen in single-cooking portions. Meats can be frozen by placing them in wax paper or refrigerator bags used for meat wrapping.
Meats can be preserved in the deep freezer at -18 °C for 4-6 months.
Frozen meats can be kept in the refrigerator for 6-8 hours. It should be thawed by waiting for a while. Meat should be thawed in coolers by placing it in a deep container, and meat liquids should not drip or scatter around the environment during thawing.
Meats that have been thawed after being taken out of the freezer should definitely be used. All or part of thawed meat should not be frozen again.
Cooking of Meat
Consumption quality of meat One of the biggest factors affecting cooking is the cooking method. ir. Selection of cooking method; It should be appropriate according to the type of meat, the amount of connective tissue, the shape and size of the meat.
A lower heating temperature (<100°C) will give a more homogeneous appearance and doneness than a traditional baking temperature of 160-200°C. provides.
When choosing a cooking method, it is necessary to pay attention to the type of meat. The high connective tissue content of muscles normally causes them to mature less. A moist heating method, such as braising or cooking in liquid (such as blanching or boiling) for a long period of time at a low temperature, is recommended. Dry heating methods (such as baking, roasting and frying) are used to cook meats with low connective tissue content.
Meat Consumption and Nutrition Recommendations
Red meats are high in protein. It is a rich and important resource. Meats should be cooked at around 75°C, ensuring the digestibility of meat proteins.
Red meats also contain some minerals (iron, zinc, selenium) and vitamins (especially B1, B6, B12, and vitamin D). Cooking meat with vegetables and consuming vegetables along with meat is necessary for a healthy diet.
Cooking meat with vegetables or consuming them with vegetables contributes to nutritional diversity. It also increases the absorption and use of vitamin C in vegetables and iron, zinc and magnesium in meat in the body.
Red meat fat is an important source of saturated fatty acids in the human diet. Because the relative ratio of saturated fatty acids to unsaturated fatty acids in red meat fats is high.
Saturated fatty acids are a risk factor in the development of cardiovascular diseases. The amount of fat can be reduced by separating visible fat from meat.
You can balance red meat consumption by limiting it to 100-120 grams per day for women and 150-180 grams for men, and consuming meatless vegetable dishes at the other meal.
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