National Research: 10 tips for dealing with sacrifices meat

presented Dr. Jihad Hassan Al -Sayed, Department of Microorganisms at the National Research Center 10 tips for proper dealing with sacrifices, saying that meat is one of the most vulnerable foods for damage and corruption, due to the high humidity and protein rate in it, which provides an environment suitable for the growth of harmful bacteria, and corrupt or contaminated meat may cause serious illnesses for humans, Like food poisoning, which may cause symptoms such as diarrhea, vomiting, cramps and stomach pain, and the matter may reach death in some cases.

& nbsp;

1- The skilled butcher must wait a time ranging from 30 to 40 minutes after slaughtering before cutting to prevent meat from quickly.

& nbsp;

2- Not cutting the sacrifice directly so as not to make it damage the faster & nbsp;

& nbsp;

3- The sacrifice must be ventilated before cutting it & nbsp;

& nbsp;

4- Take care to ventilate the bags after filling well before closing them & nbsp;

& nbsp;

5- The meat of the sacrifice is kept in a temperature (4-8) degrees Celsius on the refrigerator rack for another 6 hours, & nbsp; Cooking or consuming sacrifice meat after that, or saving meat by freezing at a negative temperature of 10 & nbsp; Or negative 20 ° C in the freezer or Deep Freezer until consumed & nbsp;

& nbsp;

6- When cooling or frozen meat with refrigerators, it is necessary to consider emptying the storage bags from the air to avoid freezing letters while leaving voids between the bags until the cooling reaches the heart of the meat and does not rot and transforms the color of the green & nbsp;

& nbsp;

7- & nbsp; The meat is placed in transparent bags so that the weight of the bag does not exceed one kilogram for the ease of the cooling of all the pieces and the meat bags are not placed on top of each other accumulated without breaks for the ease of cooling all the parts, because it may spoil the bottom part after 24-48 hours when placed in a wrong way & nbsp;

& nbsp;

8- The meat is not washed before cooling or freezing, as this spoils the thrusting tibi, and the meat rinses only quickly before cooking without soaking so that it does not lose its value & nbsp;

& nbsp;

9- & nbsp; The meat is not frozen and re -froze again so that the bacteria do not spread & nbsp;

& nbsp;

10- the meat that is placed in the refrigerator to cook or remove it in the next day. The temperature does not exceed 4 degrees Celsius and can be stored in the Dib Fraser for a year in a degree less than a negative 18 ° C, taking into account the stability of the degree and does not increase and decrease Duties

• For more: Follow Khaleejion 24 Arabic, Khaleejion 24 English, Khaleejion 24 Live, and for social media follow us on Facebook and Related