Storage Tips for Sacrificial Meat
Dr. Samah Nouh, Head of Veterinary Guidance, emphasized the importance of adhering to proper meat storage methods for Eid sacrifices to prevent the meat or fat from turning green or dark due to poor storage and the use of unsafe plastic materials. She explained that the color change in meat occurs as a result of the oxidation of myoglobin protein when exposed to air or inadequate storage. She also stressed that such color changes do not always indicate meat spoilage, but meat should be discarded if it exhibits a foul smell, sliminess, or blood seepage. Additionally, she recommended using transparent bags and limiting the frequency of opening the refrigerator to ensure the safety and quality of the meat.
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