Tips for Good Treatment of Meat, Aired at RRI of Bogor Thursday, 24 April 2014

At present meat is still a prestigious food for some people. In addition to its high price and delicious taste, meat is also a good source of animal protein for health. But do you know that meat is perishable or easily goes bad,  so it needs special treatment in storage?

 

Dr. DVM. Trioso Purnawarman, M.Si. as an expert of Bogor Agricultural University (IPB) in the Rural Broadcast of RRI, 93.75 FM, Tuesday (22/4) warned, "If wrongly treated, meat can be harmful to health. Health problems as a result of meat mishandling are abdominal pain, vomiting and diarrhea. This is so because meat has a pH value ranging from 5.3 to 6.2, greater water activity of 0.98, moisture content of 75.5 and protein content reaching18 percent."

 

In the modern life, as of now, many want everything to be practical including meat storage.  Are you in this group? If so, Dr. Trioso offers tips in proper meat hanfling as follows:

 

1. Buy meat that is inspected by the veterinarian or animal health paramedics before and after the slaughter and then immediately process or store it properly. 

2. Separate the meat from other food stuff. 

3. Wash hands before and after holding the meat. 

4. Store it in the refrigerator at the temperatures below -4 degrees celsius. Storage of fresh sheep or goat meat is for the maximum of three days, two days for fresh chicken meat and one day for ground beef. 

5. If you want a longer storage, keep it frozen in a freezer at a lower temperature of -18 degrees Celsius. Beef and lamb or goat meat last in the range of 6-9 months, fresh chicken six months, and ground beef three months. (Mtd)