Tips for Storing and Cooking Sacrifice Meat

It is of great importance that the meat, which is a tradition of Eid al-Adha, is preserved and cooked correctly after slaughter. Emphasizing that the meat should be cooled quickly below 7 degrees in order to avoid being infected with bacteria after slaughter, experts recommend that the meat be cut into small pieces as a meal and kept in a refrigerator bag or wrapped in oiled paper. Pointing out that leaving frozen meat to thaw on the heater, stove and at room temperature poses health risks, experts recommend using the lower compartment of the refrigerator for thawing.

Dietician Özden Örkcü from Üsküdar University NPİSTANBUL Brain Hospital gave extremely important advice on the proper preservation and cooking of the sacrificed meats in terms of health after slaughter.

Meat should be cooled below 7 degrees after slaughter.

Pointing out that beef can be infected with bacteria during skinning and removal of internal organs in slaughterhouses, Örkcü said, “Bacteria that pass from the surface to the interior parts during the shredding and chopping of meat, maintain their vitality in cases where adequate heat treatment is not performed, and pose a significant risk for public health. As a precautionary measure, the meat should be cooled quickly below 7 degrees after slaughter. Adequate cooking can be achieved, especially if the heat treatment applied to this type of food is cooked in all parts of the product, including the center of the product, at 70 degrees and above in its preservation, the pink color of the meat disappears and turns gray-brown, and the broth is completely removed. used his statements.

Meat should be cut into small pieces and stored.

Dietitian Özden Örkcü stated that the preservation and storage of slaughtered meat is very important for human health and said, “Sacrifice meat should be cut into small pieces, not as large pieces, but placed in a refrigerator bag or wrapped in greaseproof paper. Meat should be stored in the freezer section of the refrigerator or in the deep freezer. Meat prepared in this way can be stored in the freezer for a few weeks at -2 degrees, and for longer periods in the freezer at -18 degrees. gave advice.

Meat thawing at room temperature is dangerous

Emphasizing that the meat should be thawed in the lower compartment of the refrigerator, not leaving it open at room temperature, Özden Örkcü said, “Meat stored in the freezer can be expected to thaw by placing it on the crisper part of the refrigerator. Methods such as heating, dissolving on the stove, and keeping it at room temperature, which are applied for the purpose of quick dissolving of meat, bring dangerous consequences for human health. said.