Food Science Universe (FSU)

Preserving Meat in the Right Way on Eid-ul-Adha

Eid arrives with joy and exuberance that gives us confidence that new clothing, shoes, braces, and the list just continues. Eid-ul-Adha brings an animal sacrifice or ‘Qurbani with it. This is a Sunnah ritual, performed for Muslims by every well. Everyone, particularly the children are always passionate about the Qurbani. Eid-ul-Adha is a time to taste different meat dishes. During this time a lot of people become ill because of too much meat consumption. Meat must, therefore, be eaten healthily.

According to scientific evidence, meat is an essential protein source and should, therefore, be part of a balanced diet. So we should never depend entirely on meat for protein intake. Great sources of protein are also pulses, fruit, and vegetables. The use of meat rises during Eid-ul-Adha so that its proper use and correct preservation methods are established.

Meat, daily or Eid, can quickly spoil. You must use the meat in three hours and that it should be stored to avoid spoiling. This is dehydrated to protect it for a long time.

The quantity of moisture in the meat is 75%, while cereals as well as pulse comprise 10-15% of moisture. Water is the main breeding site for microorganisms, so water from meat needs to be removed. You could even sundry the meat, dry on the stove as well as freeze it for that purpose. If these three techniques, meet the health and safety standards, meat could be retained for a prolonged period.

For example, make sure it is free from flies, insects, or dust while storing meat in the sun. Protect meat with such a thin cloth so it is free of hygiene. Then hold the meat up to three or four hours in the bright sun. This makes the protein a coating throughout the meat, the moisture dries and the meat stays healthy.

Germs don’t breed acid-based substances, so sprinkle on it salt, citrus juice, or vinegar before sun-drying meat. If the heat of the sun is just not enough, then cut the meat, scatter the salt on it, and heat for a while in the oven. However, freezing is a safer way to preserve meat for longer periods. That is because germ growth slows in a frozen condition. The meat, dried with squeezed citrus juice is suitable for persons with iron deficiency.

Frozen meat can be stored and used within three to four months, as per dietitians. Unless the freezer does not open regularly and no load shedding issues occur, therefore the meat could be stored for approximately 6 months. If the meat is released and the ice begins to melt, the germs will continue to flourish. This meat should also be consumed as quickly as possible. When the meat is removed from the fridge, it cannot be stored again.

Using small plastic containers, to save meat and avoid using a newspaper sheet because the print used on it includes lead, which is extremely safety hazardous. Butter paper may also be used for this purpose.

Difference Between Fresh and Stale Meat

Stale meat has a faulty smell and dark spots. The deep red meat becomes green. A sick animal’s meat is not assumed approved for human food consumption. The body of a certain animal begins to produce a poison that continues to pillage in the liver. The poison can be moved to the body tissues when consumed and diseases such as food poisoning, diarrhea, etc. can spread.

The ‘kaleji’ will usually be cooked and eaten quickly after that the animal is butchered. See the color carefully before cooking and look for any existing hole.

The raw meat must be pink or light red and soft to the touch. Such meat will not easily lose water. Pale, deep red meat, on the other side, is not assumed very healthy. Such meat may be spoiled soon.

The fat content of meat is high and as fat content rises in the diet, it definitely is bad for health. Healthy people or rising children could use 70 grams of meat in their diet but can create problems, particularly for people suffering from heart and high blood pressure. Make sure that you maximize the use of such fruit and vegetables.

When you have consistently consumed meat for two days, then use fruits and vegetables to keep your diet healthy. Excessive consumption of meat can cause some serious problems:

Health Issues During Overeating Meat

Despite the abundance of meat,

  • The mind is dull.
  • May swell gums.
  • Create liver damage.
  • Can lead to high blood pressure.
  • Leads to obesity.
  • Excess protein can cause liver and kidney problems in the body
  • Cow’s meat is the predominant risk factor for cardiovascular disease.

You don’t stop eating meat if I tell you about this now. You would just use it safely so that your health doesn’t have any issues. So eat well and get a perfect pledge!

Author: Ali Ikram1, Babar Bin Zahid2, Areej Azhar3, Waseem Khalid4

  1. Ph.D. Scholar GC University Faisalabad, Pakistan
  2. MS Scholar GC University Faisalabad, Pakistan
  3. BS (Hons) GC University Faisalabad, Pakistan
  4. BS (Hons) GC University Faisalabad, Pakistan



4 thoughts on “Preserving Meat in the Right Way on Eid-ul-Adha”

  1. 28°F to 32°F.
    The ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40°F perishability increases.

  2. The article was well write.
    But what should be the specific temperature for freezing of meat?
    as our common home refrigerator has temperatures almost 3 to 4°C and that temperature is suitable for Surviving of low temperature Bacteria..

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