prof. Dr Çetin said: “Cleanliness and hygiene must be ensured, and materials such as wood that trap dirt and micro-organisms should not be used. The water used must be of drinking water quality.
“CUTTING MUST BE DONE UNDER VETERINARY CONTROL”
Stating that healthy animals should be slaughtered according to hygiene regulations under the supervision of veterinarians, Prof. Dr. Çetin said: “The transport, distribution and storage conditions of meat under the right conditions are important points that affect food safety and public health. By using proper preservation methods, the sacrificed meat can be preserved for a long time.
“COLD AIR MUST COME DIRECTLY WITH THE MEAT”
prof. States that the sacrificial meat, which is cut into pieces without waiting after slaughter, should be arranged so as not to overlap and rest in cold storage. Dr Çetin said: “Especially after slaughter, meat should be placed in refrigerators at high temperatures in closed containers or bags without waiting for room temperature, and the cold air should be in direct contact with the meat. This way, the risk of bacterial growth and discoloration of the meat can be prevented.”
“Sacrificial Meat Kept IN THE REFRIGERATOR SHOULD BE PLACED IN THE REFRIGERATOR BAG”
Continuing his speech, Prof. Dr. Çetin said: “If the meat, which is cooled in refrigerator conditions, needs to be kept in small pieces during the preservation process, it is easier to store it in hygienic and robust refrigerator bags or closed containers. The shelf life of the meat can vary depending on the size of the piece of meat, as well as slaughter hygiene and storage conditions. While large cuts of meat will keep for 5-6 days in the refrigerator, diced and minced meat will keep for up to 1-3 days under the same conditions.
“MEAT IN SUITABLE CONDITIONS RESTED – CAN BE KEEPED FOR 3-5 MONTHS AT 18°C”
“By properly freezing the sacrificial meat, which is under the cold chain after slaughter, the meat can be stored for 3 to 5 months at -18°C,” said Prof. Dr. Çetin said: “It is possible to store the products without sticking, especially by placing parchment paper between each slice before freezing meats such as chops, steaks and meatballs. At the same time, the required amount of meat can be defrosted each time and the remaining meat can be stored in the freezer. This way the meat is not re-frozen after defrosting. Because thawing and freezing processes can increase the risk of food poisoning by causing an increase in the microorganism load in the product. In addition, thawing frozen meat should be done under refrigerator conditions rather than room temperature.
“MOVEMENTS OF ANIMALS MUST BE CONTROLLED”
prof. Dr Ömer Çetin said: “Meat and other edible parts obtained from sacrificial animals can be hazardous to human health due to factors such as insufficient slaughtering places, non-compliance with hygiene regulations and untrained personnel. To prevent contagious diseases and to obtain healthy and safe sacrificial meat, animal movements should be controlled, animals with a veterinary health report and ear tags should be sacrificed, breeding females should not be slaughtered, sacrificial skins should be properly removed without damage and salted immediately, sacrificial animals should be sacrificed before slaughter, and then it should be checked by a veterinarian, slaughter staff should be trained, mobile slaughter stations should be created in places where there are not enough slaughterhouses and slaughterhouses, and hygiene rules should be followed in every stage of slaughter.