In Ramadan and Idul Fitri, meat consumption needs increase. No wonder the price of meat always jumped in the month of fasting.
To avoid the price of meat that continues to soar, most people store meat for the preparation of fasting, sahur, even stored until the Eid al-Fitr. However, you need to know, store meat should not be careless so that nutrients are not lost, and freshness awake and avoid bacteria.
Because of this, the Faculty of Animal Husbandry (Fapet) University Gadjah Mada (UGM) also delivered five tips to store meat properly. To the community. This is done ahead of Idul Fitri Day 2017, with the expected increase in the community’s need for fresh meat.
Head of Meat Science and Technology Laboratory of UGM Faculty of Animal Husbandry, DR. Jamhari, M., in a press release said the public must know, how to save the right meat.
“Increasing the prices of basic commodities, such as meat is very burdensome to society. Therefore, it is necessary to strive important tips in storing meat properly, “he said to VIVA.co.id in the release.
He mentioned, 5 (five) tips to store meat properly so that the condition of meat purchased by the community is not damaged.
First, the public must recognize the good meat. Before storing meat, he said, it’s good people recognize in advance the good meat. In general, healthy meat is red, not slimy, and has a distinctive meat smell. When meat has undergone undue color changes, the meat is not worth consuming.
“If the meat is dark, it can be caused by livestock less rest before cutting. Break process is necessary because it will affect the color and tenderness of meat, “said Jamhari.
Second, store meat in food grade plastic. Before putting into the refrigerator, it is recommended that the meat is cut into pieces according to consumption dosage. So, when going to process the meat does not need to remove all. Meat should be incorporated into transparent plastic that belongs to food grade and avoids storing meat in colorful plastic bags.
“It is not advisable to re-enter the refrigerator of frozen meat that has been diluted until dilute. In conditions like these microbes more and more will accelerate the process of decay, “he said.
Third, enter and remove the meat gradually. After the animals are cut, there will be a contraction or ‘rigor mortis’ in the meat. Preferably, this contraction has waited until it is finished then the meat is put into the refrigerator. Meat is put into the refrigerator in stages, which is placed in the refrigerator part of the refrigerator first for 24 hours. Then, move the meat into the freezer. This is to avoid temperature shock that can cause tough meat.
Furthermore, he continued, when removing meat from the refrigerator, also recommended being done gradually. First, move the meat from the freezer to the refrigerator and let it melt. After that, remove the meat from the refrigerator and the meat can be cooked.
Fourth, separate meat and offal, because the innards more quickly damaged than meat, so it is advisable to store in a different freezer. “Offal and meat should be stored in different freezers to avoid cross-contamination. Although meat is stored in different containers but still in one freezer, there will be cross contamination, “explained Jamhari.
Fifth, keep meat with the right temperature. Because the meat stored in the refrigerator part of the refrigerator can last 3-4 days. In the freezer at temperatures below -180C the meat can last up to six months with no change from the nutrient side.
Temperature -180C, he said, causes the entire water in the frozen meat so that microbes can not be used to grow. “By noting our appeal above about keeping meat tips right, it is hoped that public health will be maintained. Particularly into the holy month of Ramadan. “