Eid al-Adha 2022 will come after two years in which we committed to precautionary measures to prevent “Covid-19”, and it is time this year to restore the cooking atmosphere for family gatherings, but with high temperatures and outdoor gathering, doubts are renewed about the safety of the stored Eid sacrifice meat, so We provide you with everything you need to know to preserve meat well and protect your family members from food poisoning.

temperature setting

Most people refuse to eat spoiled meat, but if they eat it, they are likely not to get sick, and in return, meat stored in the refrigerator and its natural smell may cause poisoning, so how is that?

Two types of bacteria grow in food: the first is the bacteria that cause foodborne diseases, and the US Department of Agriculture (USDA) has classified it as the most dangerous, because it grows quickly in meat that is not well refrigerated, and is undetectable by the shape, color, taste and smell of the meat.

The second type is spoilage bacteria, which grow and devour meat, changing its shape, taste and smell, yet it's less likely to make you sick.

This may happen when meat is stored on the shelf of the refrigerator, at a temperature of more than 4 degrees Celsius, or when the power is cut while you are outside, so it is important to check the refrigerator temperature, and set it below 4 degrees.

Some refrigerators have built-in thermometers to measure their internal temperature, but if this feature is not in your refrigerator, keep an appliance thermometer inside the refrigerator to monitor the temperature while you are outside, and remember that you should not eat foods kept at a temperature higher than 4 degrees after more of two hours.

Plastic bag or paper?

Meat usually comes in butcher paper, but most of us discard paper and transfer meat to an airtight plastic bag to reduce exposure to air and prevent its raw juices from contaminating other foods.

That's a logical point of view, but it's not the best;

Butcher's fork is great for the fridge and is meant to store meat for a few days on shelves without worry.

If you want to freeze meat, drop the tightly wrapped paper package into an airtight bag or freezer bags, to reduce exposure to air and moisture.

You don't have to use a vacuum device to safely freeze meat, however, sealing off the moisture definitely helps keep the meat flavor and juiciness longer, so it stays fresher. You can either deflate using pressure or heat or submerge the bag in a bowl of water.

Meat on the shelf of the fridge

Minced meat, whether it is veal or lamb, or boiled or cooked, can be kept on the shelf of the refrigerator from one to two days. As for fresh, not minced meat, such as cubes and slices, it remains on the shelf intact between 3 and 5 days, and the contents of the carcass remain from the tongue, kidneys, liver and heart Shelf safe for 1-2 days only, and soups or stews can be eaten up to 4 days before they are kept on the shelf.

Meat in the freezer

You can safely freeze meat for up to a year. According to freezing and food safety guidelines, freezing meat at -18°C inactivates microbes such as bacteria, yeasts and molds and slows down the enzymes that break down meat.

Cuts of meat vary in how long they will remain intact in the freezer;

Minced beef, lamb, veal, hamburgers, meat stew, and meat inclusions from the liver and kidneys remain in the freezer from 3 to 4 months, and meat slices and cubes keep their integrity between 4 and 12 months, and ribs (feathers) are not preferably frozen because they do not freeze completely.

You can safely freeze meat up to a year according to freezing and food safety guidelines (social networking sites)

Frequent freezing and thawing of meat

Hot food can be placed directly in the fridge or it can be quickly cooled in an ice bath or cold water before putting it in the fridge, but can thawed meat be frozen?

It's important to make a week's cooking plan to avoid this situation. Freeze any items you won't use for weeks to increase their shelf life. Write the date on the meat package when you put it in the freezer. But when plans suddenly change, don't throw meat that has slowly thawed on the shelf (the right way to defrost meat), and it's OK to put it back in the fridge to save it for another day.

Although simple, there is a possibility of slight deterioration in quality due to moisture loss, but if possible, cook meat immediately, and freeze fully cooked, to preserve its tenderness.

Defrost the refrigerator

Most refrigerators and freezers today do not require manual defrosting, however there are still units on the market and in homes that allow frost buildup and require regular defrosting.

When removing food from the freezer to defrost and turning off the refrigerator, it is important to keep the chilled meat cool or, if frozen, frozen.

To do this, put the meat in another cooler or pack it in a cardboard or thick plastic box, cover it with blankets for insulation, then return it after you are finished, and prepare the most delicious recipes for Eid sacrifice meat for your next family gathering.