Meat and Offal of Sacrificial Animals Should Not Be Mixed, IPB University Expert Reveals Contamination Risks
As Eid al-Adha approaches, the public is urged to pay more attention to the aspects of cleanliness and handling of sacrificial meat during the implementation later. Proper handling will ensure that the quality of the sacrificial meat remains safe for consumption by the beneficiaries.
A lecturer from the Faculty of Animal Science at IPB University, Dr Muhamad Baihaqi, revealed several challenges in the management of sacrificial meat that are often overlooked, starting from the slaughtering process to distribution.
“Slaughtering and processing are often done in open places without good sanitation standards, thus increasing the risk of microbial contamination,” he said.
Therefore, he emphasized the importance of hygienic handling to reduce these risks. Dr Baihaqi advised the sacrificial committee to separate the dirty handling area (such as slaughtering and skinning) from the clean area (such as cutting and packaging).
This lecturer in Animal Production Technology (IPTP) at IPB University also stressed the importance of proper packaging. He recommended that meat and offal should be packaged separately, and the cut meat should be distributed immediately.
“Meat is often mixed with offal when packaged. This is highly risky because offal can accelerate contamination,” he explained.
For the recipients of the sacrificial meat, Dr Baihaqi suggested that they immediately separate the meat from other parts such as offal and bones, clean the dirty parts, and store them in the freezer if not cooked immediately.
According to him, the quality of sacrificial meat is also influenced by the condition of the livestock before slaughter. He suggested that livestock be transported using suitable transportation, provided with adequate food and water, and rested before slaughter to minimize stress.
In addition, Dr Baihaqi also highlighted the logistics aspect of distribution. He explained that sacrificial meat generally does not go through a cooling process, so it must be handled and distributed immediately to prevent spoilage.
However, in certain conditions, amid distribution limitations, he also mentioned that there are innovative qurban institutions that process sacrificial meat into ready-to-eat products such as rendang or canned dendeng.
“However, this innovation requires more expensive costs and equipment compared to distribution in raw form,” he said.
He advised, “Good handling not only maintains the quality of the meat but also becomes part of the worship that is carried out responsibly.” (IAAS/KMR)
