Experts state that it is very important to properly preserve the meat cut during Eid al-Adha, and that meat should be hygienically divided into portions, placed in clean containers, not left at room temperature, and immediately put in the refrigerator.
Experts note that meat can be stored in airtight containers, using vacuum packaging, cling film, or sealed bags, and that meat can be stored in the freezer for 6 months to 1 year.
Lecturer Hatice Nurseda Hatunoğlu from Üsküdar Üniversitesi Faculty of Health Sciences, Department of Nutrition and Dietetics, explained proper meat storage and consumption methods for Eid al-Adha, making important warnings about hygiene and safety.
Should not be kept at room temperature and should be put in the refrigerator immediately
Lecturer Hatice Nurseda Hatunoğlu stated that it is very important to properly preserve the meat cut during Eid al-Adha, saying, 'Meats should be hygienically divided into portions and placed in clean containers. They should not be kept at room temperature and should be put in the refrigerator immediately. Before consuming Eid al-Adha meat, it should be kept in the refrigerator for approximately 24 hours to allow rigor mortis to pass. This period will help the meat offer a better taste in terms of flavor and aroma.'
Meat should be avoided from contact with other foods such as raw fruits and vegetables
Lecturer Hatice Nurseda Hatunoğlu noted that attention should also be paid to the cleanliness of the containers where the Eid al-Adha meat will be stored and the cutting tools used, saying, 'It should be packaged with airtight storage bags or cling films and should not be kept at room temperature. If the meat is to be consumed within 2-3 days, it can remain in the refrigerator, but deep freezers are suitable for long-term storage. If it is to be stored in a deep freezer, it is important to freeze the meat in airtight, sealed packaging. For freezing, it can be divided into small portions and frozen. It can be stored in a deep freezer for 6-12 months, but a decrease in taste and quality may be observed. To prevent contamination, contact with other foods such as raw fruits and vegetables should definitely be avoided. In addition, the smell of the meat should be checked to prevent any spoilage.'
Meat should be rested for 6-24 hours
Lecturer Hatice Nurseda Hatunoğlu, who also stated that resting the meat after cutting helps it become softer, tastier, and darker in color, continued as follows:
'During this process, the meat fibers relax and the water is distributed. Additionally, the resting process helps the meat be cut more easily and smoothly. The resting period varies between 6-24 hours, depending on the size and type of the meat.'
Can be stored in the freezer for up to one year
Hatunoğlu noted that meat can be stored fresh in the refrigerator for 1-2 days, saying, 'Meats can be stored in the freezer for 6 months to 1 year. The storage period may vary depending on the type of meat, the cutting method, and the freezer temperature.'
Meat stored in airtight containers does not spoil quickly
Hatunoğlu also provided information on how meat should be stored, saying, 'Meats should be stored in airtight containers. This prevents the meat from spoiling quickly. Vacuum packaging, cling film, and sealed bags can be used. Meat should be divided into appropriate portions before being placed in storage containers or packaging. This way, only the amount needed is taken.'
Once meat is thawed, it should not be refrozen
Lecturer Hatice Nurseda Hatunoğlu pointed out that one of the best methods for thawing frozen meat is thawing in the refrigerator, saying, 'It should be thawed slowly, without coming into contact with other foods. This method helps preserve the freshness and nutritional value of the meat. If quick thawing is needed, the meat can be placed in a sealed bag and thawed under running cold water. A microwave oven can also provide a quick solution, but caution should be exercised. This is because some parts of the meat may cook while others are still thawing. Thawing at room temperature is not suitable for microorganism growth. Once meat is thawed, refreezing it can increase microorganism and bacteria formation. Therefore, after thawing, the meat should preferably be consumed or cooked.'
Meat is not suitable for cooking immediately after slaughter
Hatice Nurseda Hatunoğlu, who also provided information on whether immediate consumption of Eid al-Adha meat is healthy, stated the following:
'The freshness of the meat is very important. Hygiene should be observed during preparation and cooking stages. Additionally, attention should be paid to cooking the meat thoroughly. The internal temperature should be at least 70 degrees Celsius. Great care should be taken to prevent contact with other foods. Separate cutting boards and equipment should be used to reduce the risk of cross-contamination.
Meat is not suitable for cooking immediately after slaughter. When meat is freshly cut, it undergoes a stiffening process called Rigor Mortis (death stiffness). Rigor Mortis is a reaction caused by biochemical changes in the muscles that gives the meat its toughness. For this process to occur, a period of 6-24 hours, depending on the age of the meat, is required. This makes the meat softer and tastier. Furthermore, if hygiene rules were not followed during slaughter and processing, or if the meat was not stored correctly, it is safer to do more preparation instead of consuming it immediately.'
If meat is to be consumed immediately, it should be rested for a while after cooking
Regarding the immediate cooking and consumption of fresh meat, Hatunoğlu made the following recommendations:
'Hygiene rules should be observed, and appropriate cooking methods should be chosen. Allowing the meat to rest for a while after cooking helps it become juicier and tastier. The resting time may vary depending on the type and cut of meat, but it should generally be between 5-10 minutes. Furthermore, serving meat with vegetables enhances the nutritional value and flavor of the meal.'
Which cooking methods should be preferred when consuming meat?
Lecturer Hatice Nurseda Hatunoğlu stated that grilling, oven baking, pan or pot cooking, and boiling methods can be used when consuming meat, adding, 'For tough meats with more connective tissue, the boiling method is more suitable, while for tender meats with less connective tissue, the grilling method is more appropriate.'
Regarding adherence to hygiene rules during and after slaughter, Hatunoğlu said, 'If hygiene rules are not followed, food safety is jeopardized and can lead to various diseases. Therefore, paying attention to cross-contamination is also extremely important.'
After touching raw meat, no other surface should be touched
Hatunoğlu also pointed out the precautions to be taken against food poisoning, stating, 'Attention should be paid to the hygiene of all tools and equipment used in meat preparation. Separate cutting boards and knives should be used. Personal hygiene is also very important. Hands should be washed frequently, and after touching raw meat, no other surface should be touched. Care should be taken to cook the meat thoroughly, with an internal temperature of at least 70 degrees Celsius. The cold chain should be maintained, with refrigerator temperatures at 4 degrees Celsius and below, and freezer temperatures at -18 degrees Celsius and below.'
Attention should be paid to the proper disposal of waste
Hatunoğlu concluded, 'At slaughter sites, attention should be paid to the cleanliness of used equipment and personal hygiene, portioning, and the proper disposal of waste generated after slaughter. Similarly, at home, attention should be paid to the cleanliness of equipment used in meat preparation, hand hygiene, storage conditions, temperature control, and the proper disposal of waste.'