Holidays are special days when families come together, long tables are set, traditional meals and desserts are made. In addition to sweet consumption, meat consumption also increases during Eid al-Adha. Red meat should be consumed with caution as it has high saturated fat and cholesterol content. In addition, meat is a potentially risky food that can spoil quickly. Since not all of the sacrificial meat will be consumed, storage conditions should also be taken into consideration.
Meat consumption during Eid al-Adha
Consuming meat with vegetables is very important for a healthy diet. Vitamin C in vegetables increases the absorption and use of iron in the body. In addition to meat consumption, which will increase during the holiday, also increase vegetable/salad consumption. Do not consume internal organs (offal). Because the amount of cholesterol and fat is quite high.
Especially individuals with chronic diseases and high risk groups (children and the elderly) should be more careful during Eid al-Adha. In this period when meat consumption increases, cardiovascular, diabetes, hypertension and kidney patients are at risk. Groups at risk should prefer the lean or low-fat portion of meat during Eid-al-Adha and should not overdo it in meat consumption.
Meat is a food that is difficult to digest. Rigor mortis, which we call rigor mortis, causes difficulty in both cooking and digestion in the meat of freshly slaughtered animals. Eating sacrificed meat within a few hours after slaughter causes indigestion. Especially individuals with gastrointestinal diseases should consume the sacrificed meat after resting it for a day.
Storage of meat
Meat is a perishable food. Storage conditions should be paid close attention.
During rigor mortis, the sacrificial meat should be kept in a cool environment away from sunlight for 3-4 hours, then it should be matured in a 4°C cooler for 24 hours.
Do not store the sacrificed meat in one piece, as you will use it. and pack in quantity. Try to store meat in pieces instead of mincing it. Loss of nutritional value is minimized by storing in this way.
Vacuum seal the meat in a refrigerator bag when packaging. In this way, it saves space and prevents bacterial growth by cutting the meat's contact with air.
Meat can be stored in a deep freezer at -18°C for 4-6 months. Frozen meat should be thawed by keeping it in the refrigerator for 6-8 hours. During thawing, meat liquids should not drip into the environment. And thawed meat should not be frozen again.
I wish everyone a healthy, happy and peaceful holiday…
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