Eid al-Adha is synonymous with Qurbani meat, whether beef or goat. However, many people still make mistakes when storing and processing Qurbani meat.
Vice Chair of the UGM Halal Center, Dr. Nanung Danar Dono, stated that Qurbani meat should be cooked or stored immediately after being separated from the animal’s body because the longer it is left, the more microbes will live and grow in the meat.
“Do not let microbes grow in the meat, so cook or store it immediately,” explained Dr. Dono on Thursday (May 9).
Dr. Dono emphasized that the quality of Qurbani meat must be maintained when storing it. If it is dirty, wash it with clean water and cook it immediately. If the meat is still clean, there is no need to wash it; it can be stored directly.
Additionally, when storing Qurbani meat, it should be cut into small pieces first and placed in clear plastic bags weighing 1 kg each.
“Do not put the meat directly into the freezer. Let it transit in the refrigerator for 12-24 hours first,” said the lecturer of the UGM Faculty of Animal Science (Animal Science UGM).
Thawing Technique
Dr. Dono also shared tips on thawing, the process of restoring the tenderness of frozen meat.
So, what is the correct thawing process? Here are the tips he provided: do not cook frozen meat straight from the freezer, leave the meat intact in its plastic wrapping, place the meat under running water (at normal temperature), and once it is tender again, open the bag, wash the meat thoroughly, and rinse several times until it is completely clean.
He also reminded the public to be very careful when choosing Qurbani animals. Besides choosing healthy Qurbani animals, the public is advised not to buy animals that are raised in garbage dump areas.
“Be aware of consuming heavy metal waste,” warned Dr. Dono.
Author: Animal Science UGM/Satria
Photographer: Margiyono