As the summer heat intensified across Pakistan, keeping qurbani meat safe and fresh has become an ongoing challenge.
Experts warned that freshly slaughtered meat is highly nutritious but can spoil quickly if not properly preserved in hot weather.
Food safety specialists recommended freezing Qurbani meat immediately after slaughter at a temperature of -18°C (0°F) or lower. Once defrosted, meat should not be refrozen, as this can compromise both its quality and safety.
To ensure safety and freshness, consider the following methods:
– Freezing –
Meat should be stored at -18°C to prevent bacterial growth.
– Vacuum sealing –
This method removes air from the packaging, slowing bacterial activity and extending freshness.
– Salting –
Applying salt is a traditional and still effective way to preserve meat without refrigeration.
– Cooking before storage –
Cooked meat can be frozen, and cooking helps eliminate harmful bacteria.
Experts had emphasised that meat should be thoroughly washed with clean water, properly dried, and then stored in airtight or freezer-safe plastic bags.
