5 Criteria for Safe Meat to Consume

There are several criteria for quality and safe meat for consumption, ranging from color, texture, smell, to appearance. This is important for you to know to avoid poisoning or disease transmission through food.

Meat is one of the foods that have the potential to carry infectious diseases and endanger human health. Therefore, ensuring the quality of the meat consumed needs special attention, so that you and your family can enjoy the meat safely.

Criteria for Safe Meat to Consume

In order not to be wrong in buying meat, there are several criteria for fresh meat that is safe for consumption, namely:

1. The color is not pale or black

The easiest way to tell the quality of fresh meat is by color. Fresh beef, goat, or buffalo are red, not pale, not dirty, with streaks of yellow fat. Buffalo meat is slightly different because the color tends to be dark red.

For chicken, duck, or other poultry, it is important to ensure that the meat and fat are yellowish white in color and that the fat is evenly distributed under the skin. For pork, the meat should be deep pink and the tough fat white.

2. The texture is chewy

The criteria for choosing fresh meat can also be seen from its texture. All fresh meat, whether beef, buffalo, poultry, fish, or pork, should have a texture that feels chewy and not slimy.

To identify it, you can gently press the meat to be purchased using your finger. If the meat returns to its original position, it means the meat is new and fresh. Conversely, meat that has started to rot will usually feel mushy and leave marks when pressed.

3. No bad smell

The criteria for fresh meat is to have a fresh aroma or smell as well. Different types of meat, different characteristics of the smell. So. indeed to know the fresh smell of a meat required habituation. But for sure, avoid meat that smells pungent, rancid, fishy, ​​or sour.

4. Not runny or runny

In general, meat has a relatively dry surface, so it can resist the growth of bacteria from the outside. Juicy meat indicates that the meat has been in the air long enough and is at high risk of being exposed to harmful bacteria.

So, you should choose meat that is not juicy. If available in packaged form, avoid meat packaging that is damaged, leaking, or torn. However, you may often see a red, blood-like liquid on the flesh. No need to worry, the liquid is not blood, but the "juice" of the flesh.

5. Has halal certification, except for certain types of meat

Apart from the method of cutting and the type of meat, MUI also ensures that the meat is stored and processed properly according to national food safety standards.

So, to make it easier for you to buy packaged meat, choose products that have chosen MUI halal certification. However, this of course does not apply to certain types of meat, such as pork.

Meat is a source of animal protein needed by the body. So, it is important for you to know the criteria for healthy meat, so that you and your family can get the optimal benefits of meat.

In addition to paying attention to the criteria above, how to store and process meat at home also needs to be considered. Fresh or raw meat should be stored in closed containers and separated from cooked food. Make sure you process the meat before its expiration date.

When going to cook the meat, thaw the meat thoroughly first, then cook until done. Do not refreeze meat that has been thawed. However, you can freeze cooked meat.

If after eating meat that may not be fresh you feel symptoms of food poisoning, such as vomiting, diarrhea, or stomach pain, immediately consult a doctor or to the emergency department (IGD) for treatment.