As Ramadan approaches, families increasingly need to store meat and poultry in a healthy and safe way to maintain quality and prevent food contamination. Here are some practical tips for proper storage:

1. Choose Meat and Poultry Carefully
Start with smart purchasing: select fresh meat and poultry from trusted sources. They should have a natural color, be free from stickiness, and have an acceptable smell, indicating their quality and safety.

2. Prepare Meat Before Freezing
Before placing in the freezer, cut poultry according to intended use. For meat, divide it into small portions suitable for daily cooking to facilitate use and minimize the need to refreeze, which is important for maintaining health and safety.

3. Proper Packaging Preserves Quality
Use freezer-safe bags or plastic containers, making sure to remove excess air before sealing. This reduces freezer burn and preserves taste and nutritional value.

4. Seasoning Before Storage
You may season meat and poultry with salt and black pepper only before freezing. Marinades with acidic ingredients—such as yogurt, lemon, or vinegar—should be added just before cooking, as acids can affect the meat’s texture during long-term storage.

5. Organization and Dates
Mark the storage date on each package. Poultry should be used within 3 to 6 months, while red meat can be stored for 6 to 9 months, depending on the type.

6. Safe Thawing
A common mistake is thawing meat on the kitchen counter. The correct way is to thaw it in the refrigerator or use a microwave. Meat should never be refrozen after thawing to prevent harmful bacterial growth.

Following this guide ensures that meat and poultry are stored safely during Ramadan while maintaining food safety and quality. The steps include purchasing fresh meat, preparing and cutting it before freezing, proper packaging, light seasoning, and marking dates. Experts emphasize thawing in the refrigerator or microwave and avoiding refreezing to preserve food safety and quality.

Source: AviNews