Signs of Good-Quality Sacrificial Meat: Little-Known Indicators

As Eid al-Adha approaches, besides choosing the sacrificial animal, the quality of the meat is also a concern. IPB lecturer Dr. Henny Nuraini explains that color, texture, and smell are the main indicators of quality in beef, buffalo, goat, and lamb. Color is influenced by myoglobin; fresh meat will turn bright red again when sliced and exposed to air. Beef has a medium-fiber texture, while buffalo is coarser. Goat and lamb tend to be more tender. Fresh meat doesn't have a strong smell; beef has a mild aroma, buffalo is sharper, and older male goats have a goaty smell. Meat spoils easily, so it needs proper handling and storage. Dr. Henny reminds people to ensure hygiene from slaughter to distribution. If not cooked immediately, meat should be stored in the fridge or frozen to maintain its quality. https://mozaik.inilah.com/halal-living/begini-ciri-daging-kurban-berkualitas-ada-tanda-yang-jarang-diketahui