October 11, 2021
  • October 11, 2021

the sacrifice of animals in Eid

By on July 18, 2021 0


Animal slaughter

After purchasing the animals, they must be properly transported. Animals must be securely attached in the vehicle and abundant bedding must be provided to ensure their comfort. Once the animals have reached their destination, they should be given sufficient rest before slaughter. Slaughtering restless animals after transporting them over long distances has a negative effect even on the quality of their meat due to exhaustion and stress. In addition, it is an act of cruelty not to give animals proper rest. Prophet Muhammad (pbuh) said, “If you kill, kill well, and if you slaughter, slaughter well. May each of you sharpen your blade and spare the suffering of the animal you slaughter ”. Animals are obviously slaughtered by the halal method in which the animal’s throat is cut with a sharp knife, cutting through the carotid arteries, jugular veins, and trachea in one pass. The blood must be completely drained from the carcass. An animal should not be slaughtered in front of another animal.

Cooking meat

When an animal is slaughtered, after a few hours of slaughter, there is a gradual hardening of the meat, known as rigor mortis (deadly stiffness). Rigor mortis gradually resolves on its own with temperature due to proteolytic enzyme activity. Either the meat must be cooked before the appearance of rigor, or it is necessary to let pass the rigor (aging of the meat). Aging of meat increases its flavor and juiciness. Before cooking, the meat can be tenderized either mechanically, by marinating or by using certain enzymes. One of the most popular methods of consuming meat is by roasting it. Since there is no use of oil in roasting, it may be beneficial for obese patients. Muscles are ideal for barbecuing, and meat can be marinated before roasting by dipping it in an acidic solution of lemon or vinegar with spices. Marinating meat before roasting increases its flavor and also makes the meat smoother and tastier.

Preserving meat

The slaughter of animals must be carried out in a hygienic manner and it must be ensured that there is no contamination of the meat. The meat of sacrificial animals should be distributed among relatives, neighbors and the needy and the rest of the meat intended for personal consumption should be stored properly for future use and one of the most popular methods is to store the meat. at low temperature. The difference between refrigeration and freezing should be noted. While the refrigeration temperature is around 4 degrees Celsius, the freezer temperature is minus 18 degrees Celsius. Under refrigeration, meat can only be kept for a few days, but in the freezer it can be kept for several weeks. If fresh meat (pre-rigor meat) is frozen, an undesirable phenomenon of cold shortening occurs. Therefore, the meat should not be frozen immediately after the animal is slaughtered. Using appropriate packaging such as freezer bags and plastic containers prevents “freezer burn” in meat. Make sure frozen meat is completely thawed before cooking. Meat that has been frozen and thawed should never be refrozen.



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