The Eid al-Adha has a special place compared to other holidays because it contains many purposes. Sharing, feeling different situations.. In this process, as well as the spiritual dimension, consumers of meat products need to be careful and knowledgeable about hygiene, storage, cooking and consumption. First of all, if we need to start with the definition of meat, the edible muscle tissues of animals are called meat. The meat of cattle is called red meat, and the meat of poultry and seafood is called white meat. Meat consists of fat, protein, water and minerals. Most of it consists of water. Meat products, which have important components for the human body, mostly contain saturated fat such as palmitic and stearic acid. For this reason, cooking methods and consumption amounts vary. First of all, disease-free animals should be preferred. Diseases such as mad cow, rabies, salmonella etc. are among the diseases that can be transmitted to humans. If animal meat containing these diseases is consumed without adequate inspection, the diseases can be transmitted to humans due to consumption, and offal and meat products should not be stored side by side. One should be careful about this. When it comes to the stage of cutting and storing meat, if meat products are to be stored as minced meat, they can be kept in the refrigerator for 1-2 days, if they are to be kept as pieces of meat, they can be kept in the refrigerator for 2-3 days. Meat products can be frozen at -32 C and then stored at -18 C for a long time. While this period is valid for 3-4 months for minced meat products, it can last for 6-12 months for cut meat. To thaw frozen meat products, you should choose the refrigerator. Meat products thawed in this way cannot be frozen again. Therefore, packaging the quantities to be consumed separately and freezing them will make consumption easier. There are different cooking methods for the consumption of meat products. This may vary depending on the connective tissue and fat content of the meat. Cooking methods of meat products can be grouped under three subheadings. Cooking in dry heat, cooking in moist heat, frying in oil. Dry heat cooking is applied to meat products with little connective tissue. Grilling and oven roasting are included in this cooking method. It is not right to grill on very high heat. outer surface of meat It hardens rapidly and prevents heat from reaching the interior, thus reducing the cooking quality. Turning the meat product too much during cooking can also cause the meat to lose its water content and dry out. Moist heat cooking is preferred for meats with more connective tissue. It is recommended to cook by adding a small amount of water. Cooking water should not be spilled. It should be covered to prevent steam loss during cooking. It is the healthiest cooking method. Cooking methods by frying in oil may contain elements that are harmful to health due to high temperatures. It is emphasized that meat cooked using healthy cooking methods should not be consumed more than 500 grams per week, according to the data of the World Health Organization, and that this should be taken gradually, not in one day. As a result, I hope it will be a holiday that we will enjoy with our loved ones, and where we can apply correct hygiene, storage and cooking methods to meat products and consume meat products in appropriate quantities.
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