IPB Explains General Mistakes During Eid Al-Adha Sacrifice, One Of Them Is Mixed Meat And Distribution!

BOGOR Ahead of Eid al-Adha, the public is advised to pay more attention to the aspects of cleanliness and handling of sacrificial meat in order to maintain the quality and safety of food for beneficiaries. This appeal was conveyed by a lecturer at the Faculty of Livestock, IPB University, Dr. Muhamad Baihaqi.

In his statement on Wednesday, May 28, Dr. Baihaqi highlighted a number of common challenges in managing sacrificial meat, from the slaughter process to distribution.

He revealed that the implementation of sacrifices is still often carried out in the open without paying attention to adequate sanitation standards.

Extortion and processing are often carried out in open areas without good hygiene control. This increases the risk of microbial contamination," he explained.

He emphasized the importance of separating work areas. Dirty areas such as slaughtering and skinning areas must be separated from clean areas for slaughter and packaging.

The Lecturer of Livestock Sciences and Technology (IPTP) also reminded the sacrificial committee not to mix meat with jeroan in one packaging, because jeroan has a higher risk of contamination.

"Dagging that has been cut should be packaged and distributed separately from jeroan and bones," he continued.

For people who receive sacrificial meat, Dr. Baihaqi suggested that the meat be separated immediately, cleaned, and stored in the freezer if not cooked immediately. This is important to prevent decay and maintain quality.

He also highlighted the importance of animal welfare before slaughter. Livestock need to be fed and drink enough, transported in a proper manner, and rested before being slaughtered to reduce stress, which also has an impact on the quality of the meat.

Regarding distribution, Dr. Baihaqi reminded that sacrificial meat generally does not go through the cooling process, so the speed of distribution becomes a crucial factor.

Under certain conditions, he said several sacrificial institutions had developed innovations in meat processing into ready-to-eat products such as rendang or canned brokers.

"But this innovation certainly requires more expensive costs and equipment than raw meat distribution," he explained.

In closing, he emphasized that the hygienic handling of sacrificial meat is not only a matter of health, but is also part of the implementation of the responsible worship.

"Maintaining the quality of the meat means also maintaining the mandate of the sacrificial service," he concluded.