Eid al-Adha is approaching. Preparations have already begun for families who will sacrifice. On the one hand, treats are being prepared for the guests, and on the other hand, preparations are being made for cutting and chopping the sacrificed meat. There are certain criteria that need to be taken into consideration in this process, which can affect our health if missed. .
If you choose your own sacrifice, make sure it is healthy and clean. When you consume the meat of animals carrying diseases, you will encounter serious health problems.
Make sure that your sacrifice is slaughtered in clean and hygienic conditions.
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While cutting and chopping the sacrificed meat:
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Make sure that your cutting knife and cutting board are special for the process you will use to cut the meat. Do not chop vegetables with the same knife or board you used to chop the meat with. show it.
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Separate the internal organs of the animal, which we call offal, thoroughly. Do not let it be your priority.
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The moment the sacrificed meat is first slaughtered, it is called rigor mortis. It becomes a process. While the digestion of waiting meat takes 4 hours, the digestion of sacrificial meat when it is first slaughtered takes approximately 8 hours. It will be hard and less flavorful. For this reason, let your meat rest in the refrigerator for 1 day.
Conditions for storing the sacrificed meat:
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After the sacrificed meat is slaughtered, there is no harm in dividing it into shares. Harmful bacteria begin to multiply just because of the temperature effect on the meat you keep outside. For this reason, do this process very quickly, in a cold environment.
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Divide your sacrificed meat into small portions and separate them into one meal each.
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Consume each piece you keep in the refrigerator within 2-3 days. The waiting time for minced meat should not exceed 2 days.
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Make sure to consume the meat you will keep in the freezer at -2 degrees within 2-3 weeks. Store in deep freezers Consume raw meat within 3 months.
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When defrosting your frozen meat, thaw it under running water, in the microwave or in the refrigerator.
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Meat that is tried to be thawed on a heater, stove or at room temperature poses a health risk. It causes food poisoning.
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Do not re-freeze thawed meat. Bacterial growth occurs in meats that are not cooked but refrozen, leading to poisoning.
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