In the first part of this topic I touched on some tips and guidelines that should be taken into account when buying meat, as well as talked about some standard specifications for Gulf Cooperation Council countries that are required before and after slaughtering animals in licensed slaughterhouses, as well as pointed out the necessity of slaughtering animals such as cows and sheep inside licensed slaughterhouses, avoiding slaughter without criteria and mentioning the reasons, among which the most important is the importance and necessity of the presence of the veterinarian in licensed slaughterhouses and slaughterhouses licensed. animal health and its freedom from diseases before slaughter and ensuring the health, safety and suitability of meat for human consumption after slaughter.Finally we discussed the manifestations and signs of decay of meat.
This week we will start with some tips that you should pay attention to when buying frozen meat, which are:
1- Enter the date of production, expiration date and shelf life. It is always preferable to buy frozen meat during the first half of its validity period.
2- If the electricity is often cut off and there are no automatic electric generators in this country, it is not recommended to buy meat that has undergone temperature changes and the possibility of thawing and re-freezing (it is not allowed to redo – freeze the meat after thawing).
3- The presence of blood droplets in the frozen sac indicates that the product is thawed and frozen, and this is a key factor for the growth of bacteria in the meat.
4- The presence of water and ice droplets inside the bag means poor secretion process.
5- The meat with uniform color should be bought and there should be no color change in it or there should be black spots in some places, as well as the product should be free from burning from freezing.
6- You should buy frozen red meat as a last step when shopping and you should go home quickly to put it in the freezer because the process of thawing and freezing frozen meat leads to rapid spoilage and loss of many nutrients damaging its tissues as well. as a result of successive freezing and thawing. This also contributes to the growth of harmful bacteria, which makes them unfit for human consumption.
7- Care should be taken that the meat is bought from trusted places and under the supervision of health control and to stay away from unidentified places and sellers.
What are the proper ways to preserve and preserve meat:
1- Meat must be stored correctly so as not to produce food poisoning, it is necessary not to wash the meat with water before keeping it in the refrigerator or freezer, because moisture helps to grow bacteria and thus leads to spoilage of it and can be washed immediately before cooking.
2- It is preferable to remove the protruding fat in the meat whenever possible because the presence of fat reduces the validity of the storage period.
3- The meat should be kept in plastic bags for cooling the meat to prevent moisture loss and dehydration and fresh meat should be placed in deep containers when kept in the refrigerator to prevent liquids from falling on other foods.
4- The best place to keep meat in the fridge is the part near the freezer, provided the raw meat is placed in a place away from any fresh and cooked food.
5- The meat is cut with a sharp knife and placed on the cutting board, prepared and then placed directly in the freezer, divided into quantities that are expected to be consumed by family members at once.
6- It is preferred that the cutting board for the meat on which the meat is prepared be made of white Teflon material (Teflon) that is resistant to cracking during cutting. Keep it completely dry by placing it in an upright position to allow water to filter it and keep it dry.
7- Different pieces of meat are stored by wrapping it in a plastic bag and placing it directly on the frozen part in the freezer until it freezes quickly. The number of bacteria growing is not increasing.
8- It is recommended to store and freeze the meat for at least a week in the refrigerator.
Red meat can be stored in the refrigerator for 3-4 days, maximum five days, and in the refrigerator can be stored for 4-12 months, maximum one year, and minced meat can be stored in the refrigerator for one to two days, while in the refrigerator can be frozen for 3-4 months and also processed meat can be stored in the refrigerator after opening for 3-5 days, while in the refrigerator can be stored from one. up to two months.
The proper way to thaw frozen meat is to take it out of the freezer and place it in the fridge the day before it cooks until it thaws, or you can use a microwave oven for safe thawing. Digestion should not be done at room temperature or in hot water as this allows microorganisms to grow and multiply and thus can cause cases of food poisoning.
In case thawing is urgent, frozen meat can be placed in an impermeable plastic bag and immersed in water. The water is changed every half hour. The meat should be cooked immediately after thawing to prevent the growth of more bacteria.
You should refrain from freezing meat after thawing because during the first thawing process all microbes such as bacteria are activated and multiply and thus pose a risk to the consumer. There are two cases when food can freeze, that is if the thawing process takes place. in the refrigerator or if thawed food is cooked.
Meat should be washed only with cold water and not with other materials such as industrial detergents. Freezing and thawing of meat should not be repeated, as ice crystals break the tissue and turn it into plasma that falls from the meat every time and whenever the meat ripens becomes not soft or acceptable in taste.Also helps increase the number of meat.Bacteria as a result of its growth on the surface of the meat during the melting of snow.
The consumer can place the meat on the refrigerator shelf for 1-2 days and then cook the meat and add lemon juice or a little vinegar to the meat washing water and this brings about an increase in the tenderness of the meat. by the action of enzymes, which also shorten the baking period during cooking.
Finally, what are the symptoms caused by eating spoiled meat of all kinds:
Eating rotten meat affects the accumulation of bacteria present inside the human body, and these bacteria are killed only at a very high temperature, which causes symptoms of food poisoning when this rotten meat is reached, such as stomach pain, mixed. , bloating, vomiting. , diarrhea and sometimes poisoning, especially if the meat is digested slowly;
Poisoning in most cases occurs as a result of the combination of bacteria present in meat, including salmonella, with intestinal microbes, and the substance can develop into intestinal bleeding, as well as loss of appetite, high fever, high fever and pain. head, in addition. to the appearance of aggravation on the tongue and lack of excretory process while eating rotten meat.
In conclusion, the signs of meat spoilage are clear and may be required when buying meat or before using meat for cooking to guarantee the validity and safety of meat for human consumption. .sh. storing it properly.
Dr. Sherine Adel Al-Qazzaz
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