How to choose meat when buying it, how to store it, and the most important conditions and tips

Meat is the most important part of the main meals in every home, and a primary source of animal protein for our bodies. Meat dishes vary according to cultures and regions.

However, we often encounter problems with the safety of everything we eat, including meat. Most of us lack sufficient information about healthy food, safe cooking methods, and proper storage.

Meat is a breeding ground for many bacteria and fungi that can grow if not handled and cared for properly and safely. Therefore, it is crucial to handle and store all types of meat safely. That's why we've compiled everything you need to know about choosing, storing, handling, and even cooking meat, to ensure its safety and protect your health and the health of those around you.

How to choose meat when buying

• Fatty meat contains high amounts of saturated fat and cholesterol. Always try to focus your choices on leaner meat whenever possible, especially if you suffer from high cholesterol.
• Some processed meats may contain carbohydrates. So if you consume large quantities of them, be sure to read the nutrition facts on the food product labels.
• Make sure to determine the exact size of your daily food portion.
• It is preferable to reduce the consumption of high-fat meat to three times a week.
• Liver and kidney meat are high in cholesterol, so try to limit your consumption to a maximum of three times a week.
• Avoid any lamb that smells bad or has a green color.
• Avoid any beef that is dark brown or discolored, has a strong odor, or is tough or slimy.
• Avoid any poultry that looks dull, has a strong odor, is hard, or slimy.
• Avoid any fish that is discolored, has spongy or slimy flesh, and has a strong fishy or ammonia-like odor.
• Avoid any meat whose packaging is damaged or torn, as it is likely to have been exposed to air and harmful bacteria.

How to clean meat after purchase

• Wash your hands frequently when preparing any type of meat, fish, or poultry, as bacteria can spread quickly between your hands and the meat.
• Always wash your hands with soap and water for at least 20 seconds before and after handling meat, whether raw or cooked.
• Because bacteria can easily spread, prepare meat on a separate surface from all other cooking materials. Keep vegetables and other ingredients away from meat, especially if you are not cooking them together in the same dish.
• Try using separate cutting boards, clean all cooking utensils after they have touched raw meat, and use different utensils to serve food after it has been prepared.
• To defrost meat in a microwave, place it in an unlined container and select the defrost setting. Cooking frozen meat directly without defrosting will result in longer cooking times than cooking meat that has been thawed.

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The correct and healthy way to store meat

• Storing meat properly helps to keep the meat quality for a longer period.
• The carcass should not be left outside the refrigerator for more than 60 minutes.
• Make sure it is well packaged.
• The meat must be kept in the refrigerator before being transferred to the freezer for at least 6 hours.
• Frozen meat should be kept at a temperature of (-18) degrees Celsius.
• The meat should be kept in a separate section away from other foods.
• Keep the meat storage area in the refrigerator and freezer clean.
• Dispose of spoiled meat by placing it in a well-sealed bag and destroying it in designated areas.

How long should meat be stored after purchase?

The best ways to cook meat

• Steamed or grilled meat is better than this one fried in fat.
• Use non-stick cooking utensils when cooking meat so that you do not use large amounts of oil.
• Try to remove as much visible fat from the meat as possible before cooking.
• Be mindful of the heat. When animal proteins are cooked at high temperatures, such as through direct grilling and frying, chemical compounds are formed that are difficult to digest and harmful to your health. Therefore, grilling over indirect heat and frying at lower temperatures are two ways to avoid these compounds.

Important tips before eating meat

• Do not eat raw meat because it causes poisoning, including liver or other organs.
• Choose lean cuts of meat, eat vegetables and fruits, and don't eat too much meat to avoid digestive problems.
• Make sure to refrigerate the meat for 6 hours after freezing and before cooking to avoid bacterial growth.
• Do not leave any type of chilled meat at room temperature for more than two hours, and it is preferable to place a fan or air current to prevent the formation of bacteria.
• Place a cup of ice and put a riyal on it if you leave the house for long periods. When you return, make sure that the riyal is still on top of the ice and not inside it, meaning that the electricity to the refrigerator has been cut off and the food is spoiled.
• The well-wrapped meat can be placed in cold water after freezing, taking care to change the water every 30 minutes.
• Replace your sponges and kitchen towels regularly.
• Washing dishes and cutting boards with dirty sponges and towels can spread more bacteria.
• Bacteria and other pathogens also grow on sponges and towels over time, so be sure to clean your sponge thoroughly every day and replace it once a week.

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