Tips for Storing Sacrifice Meat

Puff points of storing sacrificial meat
Puff points of storing sacrificial meat

As the Eid-al-Adha approaches, some tricks required to preserve meat in the healthiest way are being wondered. Experts warn to avoid possible problems with food safety in this period when meat is of particular importance to store and consume. Introducing packaged red meat products to Turkey, Bonfilet's COO and Food Engineer Kemal Bozkuş shares in detail the steps to be taken to consume sacrificial meat with peace of mind.

As every year, delicious tables will be set on Eid-al-Adha. It is necessary to listen to the recommendations of experts in order to prevent some possible problems due to increased meat consumption. Bonfilet, which has been specializing in livestock and butchery activities since 1905, shares its red meat expertise in the light of those who wonder before the Eid al-Adha.

Bonfilet's Food Engineer Kemal Bozkuş explains the importance of healthy and delicious meat consumption during the Feast of Sacrifice, and gives important information about the cutting, resting and packaging processes of meat. Kemal Bozkuş said, “Hot sacrificial meat, which is cut and shredded, should first be rested for 3-4 hours in a cool and clean place, ventilated and turned inside out from time to time. We care about this process in order to ensure the cooling of the meat and to slow down the bacterial activity in the hot sacrificial meat. Since the deterioration process of the meat left in the bag for a long time will accelerate, the meat placed in the bags after the slaughter should be removed from the bag as soon as possible. If the meat comes into contact with the dirty surface, it is a method that we prefer to cut and dispose of instead of the washing process that causes bacterial spread.” says.

Bonfilet Food Engineer Kemal Bozkuş, who said that the best way to preserve the meat of the sacrificed meat is to keep it in the freezer in large pieces, said, “The smaller the meat is cut, the shorter the shelf life will be. However, consumers who will have difficulty in preserving large amounts of meat at home can develop a chopping method that will be preferred in meals. We recommend keeping the chopped meat at -18 degrees. Packing enough meat to be used in the freezing process can be a practical solution. Meat can be kept in the deep freezer for 6 months after providing suitable conditions. We can say that re-freezing the meat after thawing is inconvenient as it will lead to spoilage.” says.

Controlled processes applied in slaughterhouses can be disrupted during the Eid al-Adha period due to the intensity. Stating that care should be taken in order not to encounter any problems, Kemal Bozkuş said, “For sacrifice, animal markets and slaughterhouses controlled by official institutions should be preferred. Hygiene in the slaughtering areas and whether the animal has a disease or not is one of the most important issues to be sensitive about. Another mistake is to separate the red meat, which is rested and stored in the freezer after the right animal selection and slaughter, from all its fat. We do not recommend this method to consumers, as a completely lean meat will lose all its flavor.”

One of the most common mistakes consumers make in the kitchen is to wash meat before cooking it. Bonfilet Food Engineer Kemal Bozkuş, who said, “The perception based on the fact that the meat cutting conditions encountered in the past were in primitive conditions incomparable with today's technologies and that the meat comes into contact with substances such as dust, hair and feathers during slaughter constitutes the basis of washing the meat,” said Bonfilet Food Engineer Kemal Bozkuş. draws attention. Bozkuş also said, “Hands should be washed after touching raw meat during meal preparations after the sacrifice has been slaughtered, and no contact with vegetables or other foodstuffs should be made as there is a risk of bacteria spreading on the chopping board.” says.

Bozkuş states that the sacrificial meat, which is planned to be transported on intercity journeys, should first be cooled in the refrigerator and then transported in heat-proof thermal bags with ice batteries, and states that the meat should never be in contact with hot air.

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