Tips for safely preserving Qurbani meat in summer

With soaring summer temperatures across Pakistan, preserving Qurbani meat safely has become a seasonal challenge. 

Experts advise that fresh sacrificial meat is highly nutritious, but if not stored properly, it can quickly spoil, especially in warm climates.

According to food safety experts, meat should be frozen at or below -18°C (0°F) immediately after sacrifice. Once defrosted, it should not be refrozen, as this compromises quality and safety.

Recommended Methods for Meat Preservation:

Freezing: Store meat at –18°C to prevent bacterial growth.
Vacuum Sealing: Removes air from packaging, reducing bacteria formation and prolonging freshness.
Salting: Applying salt helps preserve meat without refrigeration, a traditional but still effective method.
Cooking Before Storing: Cooked meat can be frozen as well, and cooking eliminates harmful bacteria.

Experts emphasised drying the meat properly after rinsing it with clean water and using airtight or plastic freezer-safe bags for storage.

Official warning by Punjab Food Authority

Director General of Punjab Food Authority (PFA), Asim Javed, issued an advisory to the public and warned against storing sacrificial meat for extended periods. "Storing meat for too long can be harmful," he said.

He also noted that power outages may lead to blood seepage from stored meat, which creates conditions for bacterial growth.

Javed reiterated that meat should ideally be consumed within one to two months of freezing to ensure quality and safety. He urged citizens to freeze meat only after it has been properly cleaned and dried.