For these reasons..beware cooking and eating meat immediately after slaughter

Due to the presence of bacteria, it is usually recommended to set a time limit

Eating habits that many people are keen on during Eid al-Adha, especially eating meat in different forms and usually large quantities; While nutrition experts provide healthy recipes to ensure safe meat consumption.

Nutrition experts advise the need for an interval between slaughter and cooking meat, during which it is frozen for several hours; To ensure the disposal of bacteria stuck in it, which contradicts unhealthy habits, most notably cooking meat immediately after slaughter, in celebration of the sacrifice and in urgency to prepare the favorite meal on the first day of Eid in particular.

Hani Gibran, a consultant in nutrition, obesity, thinness and internal diseases in Cairo, told Sky News Arabia: “Eating meat immediately after slaughter involves several health risks, due to the presence of some bacteria in it, so it is usually advised to set a time limit between slaughter, cooking and eating meat, And take all precautions to ensure that the meat is clean and free of any contaminants or bacteria that may reach it through the slaughter tools.”

6 to 8 hours

He points out that the minimum recommended for cooking and eating meat after slaughter is 6 to 8 hours, during which it is frozen, then taken out and left for a while before being cooked in any of the usual ways (boil in particular).

The nutrition consultant advises that the meat be left on the fire for an appropriate period until it is fully cooked without rushing its maturity; “All of these instructions also apply to white meat,” he explained.

cooking method

Gibran also advises cooking meat by boiling on a high temperature for an appropriate period until the pieces are fully cooked; He explained that “grilling in the oven is better than charcoal, but boiling is better in all cases.”

Storage

While many disagree about whether meat should be washed before storing it in the freezer, Gibran says he prefers washing it with cold water to clean it of blood, according to “Sky News”.

The nutrition consultant also advises to get rid of the boiling water after it reaches the boiling point the first time, and then put new water, adding salt, spices, onions and lemon after that, which contributes to getting rid of any bacteria or contaminants.

On the other hand, Gibran stresses the need not to overeat red meat during Eid al-Adha, especially for those who suffer from blood diseases and high cholesterol.

He points out that eating too much meat may lead to gout, which causes joint pain, toes and heels.

For these reasons..beware cooking and eating meat immediately after slaughter


previously

Eating habits that many people are keen on during Eid al-Adha, especially eating meat in different forms and usually large quantities; While nutrition experts provide healthy recipes to ensure safe meat consumption.

Nutrition experts advise the need for an interval between slaughter and cooking meat, during which it is frozen for several hours; To ensure the disposal of bacteria stuck in it, which contradicts unhealthy habits, most notably cooking meat immediately after slaughter, in celebration of the sacrifice and in urgency to prepare the favorite meal on the first day of Eid in particular.

Hani Gibran, a consultant in nutrition, obesity, thinness and internal diseases in Cairo, told Sky News Arabia: “Eating meat immediately after slaughter involves several health risks, due to the presence of some bacteria in it, so it is usually advised to set a time limit between slaughter, cooking and eating meat, And take all precautions to ensure that the meat is clean and free of any contaminants or bacteria that may reach it through the slaughter tools.”

6 to 8 hours

He points out that the minimum recommended for cooking and eating meat after slaughter is 6 to 8 hours, during which it is frozen, then taken out and left for a while before being cooked in any of the usual ways (boil in particular).

The nutrition consultant advises that the meat be left on the fire for an appropriate period until it is fully cooked without rushing its maturity; “All of these instructions also apply to white meat,” he explained.

cooking method

Gibran also advises cooking meat by boiling on a high temperature for an appropriate period until the pieces are fully cooked; He explained that “grilling in the oven is better than charcoal, but boiling is better in all cases.”

Storage

While many disagree about whether meat should be washed before storing it in the freezer, Gibran says he prefers washing it with cold water to clean it of blood, according to “Sky News”.

The nutrition consultant also advises to get rid of the boiling water after it reaches the boiling point the first time, and then put new water, adding salt, spices, onions and lemon after that, which contributes to getting rid of any bacteria or contaminants.

On the other hand, Gibran stresses the need not to overeat red meat during Eid al-Adha, especially for those who suffer from blood diseases and high cholesterol.

He points out that eating too much meat may lead to gout, which causes joint pain, toes and heels.

20 July 2021 – 10 Dhu al-Hijjah 1442

09:17 AM


Due to the presence of bacteria, it is usually recommended to set a time limit

Eating habits that many people are keen on during Eid al-Adha, especially eating meat in different forms and usually large quantities; While nutrition experts provide healthy recipes to ensure safe meat consumption.

Nutrition experts advise the need for an interval between slaughter and cooking meat, during which it is frozen for several hours; To ensure the disposal of bacteria stuck in it, which contradicts unhealthy habits, most notably cooking meat immediately after slaughter, in celebration of the sacrifice and in urgency to prepare the favorite meal on the first day of Eid in particular.

Hani Gibran, a consultant in nutrition, obesity, thinness and internal diseases in Cairo, told Sky News Arabia: “Eating meat immediately after slaughter involves several health risks, due to the presence of some bacteria in it, so it is usually advised to set a time limit between slaughter, cooking and eating meat, And take all precautions to ensure that the meat is clean and free of any contaminants or bacteria that may reach it through the slaughter tools.”

6 to 8 hours

He points out that the minimum recommended for cooking and eating meat after slaughter is 6 to 8 hours, during which it is frozen, then taken out and left for a while before being cooked in any of the usual ways (boil in particular).

The nutrition consultant advises that the meat be left on the fire for an appropriate period until it is fully cooked without rushing its maturity; “All of these instructions also apply to white meat,” he explained.

cooking method

Gibran also advises cooking meat by boiling on a high temperature for an appropriate period until the pieces are fully cooked; He explained that “grilling in the oven is better than charcoal, but boiling is better in all cases.”

Storage

While many disagree about whether meat should be washed before storing it in the freezer, Gibran says he prefers washing it with cold water to clean it of blood, according to “Sky News”.

The nutrition consultant also advises to get rid of the boiling water after it reaches the boiling point the first time, and then put new water, adding salt, spices, onions and lemon after that, which contributes to getting rid of any bacteria or contaminants.

On the other hand, Gibran stresses the need not to overeat red meat during Eid al-Adha, especially for those who suffer from blood diseases and high cholesterol.

He points out that eating too much meat may lead to gout, which causes joint pain, toes and heels.

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