Lecturer See. Hatice Nurseda Hatunoğlu explained the proper ways to store and consume meat during Eid al-Adha and gave valuable warnings about hygiene and safety.
Lecturer stated that it is very important to properly preserve the meat slaughtered during Eid al-Adha. See. Hatice Nurseda Hatunoğlu said, “Meat should be divided into portions hygienically and placed in clean containers. It should not be kept at room temperature and should be placed in the refrigerator immediately. Before consuming the sacrificial meat, it should be kept in the refrigerator for approximately 24 hours to eliminate the stiffness of death. “This period will help the meat offer a better taste in terms of flavor and aroma.” she said.
CONTACT WITH OTHER FOODS, INCLUDING MEATS, RAW VEGETABLES, FRUIT, SHOULD BE AVOIDED
Lecturer noted that attention should be paid to the cleanliness of the container in which the sacrificed meat will be stored and the cutting tools used. See. Hatice Nurseda Hatunoğlu said, “It should be packaged in airtight storage bags or stretch films and should not be kept at room temperature. If the meat will be consumed within 2-3 days, it can be kept in the refrigerator, but deep freezers are suitable for long-term storage. If the meat is to be stored in the deep freezer, it is important to freeze it in airtight, leak-proof packages. During the freezing process, it can be divided into small portions and frozen. It can be stored in the deep freezer for 6-12 months, but a decrease in taste and quality may occur. To prevent contamination, contact with other foods such as raw vegetables and fruits should be strictly avoided. "In addition, the smell of the meat should be controlled to prevent any spoilage." he informed.
MEATS SHOULD BE RESTED FOR 6-24 HOURS
Lecturer also stated that resting the meat after slaughter helps make the meat softer, more delicious and darker in color. See. Hatice Nurseda Hatunoğlu continued as follows:
“In this process, the fibers of the meat loosen and the water is dispersed. In addition, the resting process also helps cut the meat more easily and neatly. "The resting period varies depending on the size and type of meat, but varies between 6 and 24 hours."
CAN BE STORED IN THE FREEZER FOR UP TO ONE YEAR
Noting that meat can be kept fresh in the refrigerator for 1-2 days, Hatunoğlu said, “Meat can be stored in the freezer for 6 months to 1 year. Storage period may vary depending on the type of meat, the way it is cut and the temperature of the freezer.” said.
MEAT STORED IN AIR TIGHT CONTAINERS DOES NOT SPOILE FAST
Hatunoğlu, who also gave information about how meat should be stored, said: “Meat should be stored in airtight containers. In this way, the meat is prevented from spoiling quickly. Vacuum packaging, stretch film, leak-proof bags can be used. Meat should be divided into appropriate portions before being placed in storage containers or packages. In this way, only the needed measurement is taken.”
ONCE MEAT HAS BEEN thawed, IT SHOULD NOT BE FROZEN AGAIN.
Lecturer pointed out that one of the most efficient systems for thawing frozen meat is the thawing process in the refrigerator. See. Hatice Nurseda Hatunoğlu said, “It should be thawed slowly without coming into contact with other foods. This method helps maintain the freshness and nutritional value of the meat. If quick thawing is required, the meat can be placed in a sealed bag and defrosted under cold running water. A microwave oven can also provide a rapid analysis, but care must be taken. Because some parts of the meat may cook before others dissolve. Thawing at room temperature is not suitable for microorganism growth. Once meat is thawed, refreezing it can increase the growth of microorganisms and bacteria. For this reason, it should be preferred to consume or cook the meat after thawing it.” he warned.
MEATS ARE NOT SUITABLE FOR COOKING QUICKLY AFTER SHARPING.
Hatice Nurseda Hatunoğlu, who also gave information about whether it is healthy to consume sacrificed meat quickly, said the following:
“Fresh meat is very valuable. Hygiene should be taken into consideration during the preparation and cooking stages. Additionally, care should be taken to ensure that the meat is fully cooked. The temperature of the interior should be at least 70 degrees. Care should be taken to avoid contact with other foods. Other cutting boards and equipment should be used to reduce the risk of contamination.
Meats are not suitable for cooking immediately after cutting. When meat is newly slaughtered, a hardening process called Rigor Mortis occurs. Rigor Mortis is a reaction caused by biochemical changes in the muscles that give hardness to the meat. For this process to occur, a period of 6-24 hours must pass, depending on the age of the meat. In this way, the meat becomes softer and more delicious. "In addition, if hygiene rules were not followed during the slaughter and process or if the meat was not stored properly, it is safer to make more preparations rather than consuming it quickly."
IF THE MEAT IS TO BE CONSUMED QUICKLY, IT SHOULD BE LEFT TO REST AFTER COOKING.
Regarding how to cook and consume fresh meat quickly, Hatunoğlu made the following suggestions:
“Hygiene rules should be observed and appropriate cooking procedures should be chosen. Letting the meat rest for a while after cooking helps the meat to be more juicy and delicious. Resting time may vary depending on the type and portion of meat, but should usually be between 5-10 minutes. Additionally, serving meat with vegetables increases the nutritional value and taste of the meal.
WHICH COOKING PROCEDURES SHOULD BE PREFERRED WHEN CONSUMING MEAT?
Lecturer See. Hatice Nurseda Hatunoğlu stated that grilling, oven cooking, cooking in a pan or pot, and boiling methods can be used when consuming meat and said, "It is more appropriate to cook hard meats with more connective tissue using the boiling system, and soft meats with less connective tissue using the grilling technique." said.
Regarding compliance with hygiene rules during and after slaughter, Hatunoğlu said, “If hygiene rules are not followed, food safety will be in danger and may cause various diseases. Therefore, it is very important to pay attention to cross-contamination.” he said.
AFTER TOUCHING RAW MEAT, NO OTHER PLACE SHOULD BE CONTACTED.
Pointing out the precautions to be taken against food poisoning, Hatunoğlu said, “Attention should be paid to the hygiene of all tools used in the preparation of meat. Different cutting boards and knives should be used. Personal hygiene is also very important. Hands should be washed frequently, and no other contact should be made after touching raw meat. Care must be taken to ensure that the meat is cooked sufficiently, the internal temperature must be at least 70 degrees. Care should be taken to protect the cold chain, the temperature of the refrigerator should be 4 degrees and below, and the temperature of the freezer should be -18 degrees and below.” said.
ATTENTION SHOULD BE TAKEN TO PROPERLY DISPOSAL OF WASTE.
Hatunoğlu said, “In slaughtering areas, attention should be paid to the cleanliness of the equipment used, personal hygiene, portioning and proper disposal of the waste generated after slaughter. Similarly, attention should be paid to the cleanliness and hand hygiene of the equipment used in the preparation of meat at home, storage conditions, temperature control and proper disposal of waste.” He concluded his words.
