Coinciding with the advent of the blessed Eid al-Adha, doctors advise not to eat meat from the sacrifice immediately after slaughter, and to wait from 6 to 12 hours.
Doctors attributed this until the meat passes through the so-called “throwing hardening” stage, in which muscle stiffness and contraction occur within several hours after slaughter.
In this context, Dr. Mahmoud Abdel-Galil Rosen, from Damanhour University in Egypt, says that this activates some meat softening enzymes, which are active in the acidic environment resulting from low PH.
It plays an important role in determining the quality of meat and prolonging its storage period, because the low pH number plays a role in impeding the growth of many spoilage-causing microbes.
Issa Tahta, Chairman of the Board of Directors of the Turkish Chamber of Food Engineers, Istanbul branch, previously said in his statements that it is recommended that “not to eat the meat of the sacrifice immediately, after slaughter, but to leave it from 20 to 24 hours.”
As Professor Mohamed Al-Fayed, a nutrition expert at the National Institute of Agriculture and Veterinary Medicine in Rabat, stated, it is recommended not to eat the meat of Eid sacrifices before at least 6 hours have passed since its slaughter, in order to avoid enzymes in those meats that may harm humans.
Read also: Eating lamb on Eid al-Adha guarantees you great nutrients and benefits
Al-Fayed attributes this to the fact that the meat after slaughter gets rid of enzymes contained in the muscles, and it hardens and the percentage of germs decreases over time.
Among these tips is “not to eat some of the internal organs of the sacrifice, such as the liver, heart, and others, before half an hour has passed since its extraction from the body of the sacrifice.”
In addition to eating the meat of the head of the sacrifice directly on the second day of Eid, because it is fast decomposing.
The permissible amount of meat for the sacrifice
In another context, according to the National Health Service in the United Kingdom, it is advised to reduce the intake of meat to 70 grams.
And the NHS adds that making healthy choices can help you eat meat as part of a healthy, balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels.
She also says that red meat is rich in protein, and red meat also provides us with iron, and vitamin B12 (12B). Some meats are high in fat, especially saturated fat.
Eating too much of it can raise blood cholesterol levels, which increases the risk of heart disease.
Camel meat is the lowest in fat
Camel meat has the lowest fat content, followed by veal. The lamb contains the largest amount of fat. When eating sacrificial meat, choose the least greasy cut.
When cooking meat, reduce adding oils to it. Remove any visible fat chunks before cooking.
There are several different types of organ meats, including liver, heart, kidney, brain, tongue, and intestines.
Organ meats contain large amounts of vitamins and nutrients, such as vitamin B (iron, phosphorous, copper, magnesium, vitamin A, D, E and K).
The benefits of the liver and brain of the sacrifice
The liver of the sacrificial animal contains a high percentage of vitamin A, folic acid, iron and zinc, and is the most nutrient-dense organ meat.
The kidneys contain proteins and omega-3 fatty acids. While the brain contains omega-3 fatty acids, as well as antioxidants.
And the heart is rich in folate, iron, zinc and selenium. It is also a source of B vitamins.
As for the sacrificial tongue, it is rich in calories and fatty acids, as well as zinc, iron, choline and vitamin B12.
Eating lamb on Eid al-Adha
On Tuesday, Muslims around the world celebrate Eid al-Adha, which is almost empty of meat on this day, and most of it is from sheep, whether sheep or goats.
Although there is a lot of talk nowadays about the correct cooking methods for meat, and the health problems that eating large quantities may cause, lamb meat has many benefits.
Mutton can be an excellent component of a healthy diet, as it is rich in high-quality protein and many vitamins and minerals.
According to the (Healthline) website, mutton consists mainly of protein, and also contains varying amounts of fat.
A piece of roasted lamb (100 grams) contains 258 calories, and other nutrients as follows:
57% of water
25.6 grams of protein
16.5 grams of fat
0 grams of carbohydrates
0 grams of sugar
0 grams of fiber
Protein in mutton
Mutton consists mainly of protein like other types of meat, and the protein content of cooked lamb is low in fat, usually 25-26%.
Hence, lamb meat is a source of high-quality protein, providing all nine essential amino acids that the body needs for regeneration and growth.
Therefore, eating mutton and other types of meat is especially beneficial for athletic bodybuilders and Prime Time Zone after surgery to recover.
Eating meat is an ideal nutrition whenever muscle tissue needs to be repaired and built again.
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