Qarbani meat can be kept for how many days?

Sacrificial meat can be preserved in various ways. The most popular method is refrigeration. Generally, the main objectives of meat preservation are to keep it free from germs, to keep the taste and quality intact as much as possible, to prevent spoilage, to protect against foodborne diseases. However, some precautions must be taken for this:-

- If meat is left out for too long, it can cause bacterial infection. Therefore, after the meat comes home, it should be washed well, cleaned of blood and cooked. Or store in the fridge.

- Meat must be wrapped in plastic bags or aluminum foil. It will not allow air to enter the meat. As a result, the risk of bacteria growth will be reduced.

First of all, the fridge should be cleaned well. Because it is very important to keep the fridge clean to store meat for a long time. Odors are more likely to be caused by previous fish and meat in the fridge.

- The blood must be washed thoroughly before preserving the meat. Place in large basket to drain excess water after washing. When the water drains from the meat, keep it in a polythene or plastic bag - twist the mouth well or close it and keep it in the fridge.

- Meat remains firm for three to four hours after sacrifice. It is better not to refrigerate the meat at this time. The meat should be stored if it becomes a little soft later.

- Thick and good quality polythene should be chosen for storing free/j. Each packet of meat can be kept with a piece of thick paper in between. There will be no risk of one meat packet getting stuck with another packet.

- New and clean packets must be used for meat storage. Using old or previously used polythene can cause the meat to smell.

- After keeping the meat in the refrigerator, the temperature should be reduced. It will freeze the meat quickly. Generally, if you want to store meat for up to a year, the temperature of the refrigerator should be minus 18 degrees Celsius. However, home refrigerators usually do not have that much cooling capacity. In that case, the meat will be good for five to six months if kept at a temperature of minus four degrees Celsius to minus five degrees Celsius. Try to open the fridge as little as possible after storing the meat.

However, if it is not possible to store the meat in the refrigerator, it should be properly burned. And after six hours it should be rekindled. Also, the meat can be cut into long pieces and dried in the sun by applying salt and turmeric.