{
    "success": true,
    "data": {
        "id": 1768535,
        "msgid": "frequently-forgotten-common-mistakes-when-distributing-sacrificial-meat-1779884315",
        "date": "2026-05-27 16:45:54",
        "title": "Frequently Forgotten! Common Mistakes When Distributing Sacrificial Meat",
        "author": "",
        "source": "CNBC",
        "tags": "",
        "topic": "Agriculture",
        "summary": "Dr. Muhamad Baihaqi of IPB University warns that improper handling of sacrificial meat during Eid al-Adha can lead to microbial contamination. He advises separating clean and dirty areas during slaughter, avoiding mixing meat with offal, and implementing cold chain logistics where possible. Proper management is crucial not only for food safety but also as a responsible religious practice.",
        "content": "<p>Jakarta, CNBC Indonesia - The distribution of sacrificial meat during\nEid al-Adha must be handled carefully to maintain meat quality and\nensure public safety. Improper slaughter and distribution processes can\nincrease the risk of microbial contamination. Dr.\u00a0Muhamad Baihaqi, a\nlecturer at IPB University\u2019s Faculty of Animal Husbandry, warned that\nsacrificial animal slaughter in Indonesia is often conducted in open\nspaces with suboptimal hygiene standards. He said such conditions could\nheighten bacterial contamination risks if handling is not done\ncorrectly. \u201cSlaughter and processing are frequently carried out in open\nareas without adequate sanitation standards, increasing the risk of\nmicrobial contamination,\u201d Baihaqi said in a written statement from IPB\nUniversity, cited on Wednesday, 27 May 2026. Therefore, he advised\nQurban committees to separate dirty and clean areas during animal\nslaughter. The areas for slaughtering and skinning should not be mixed\nwith meat cutting or packaging locations. Furthermore, Baihaqi\nhighlighted the common practice of mixing meat and offal in a single bag\nduring distribution, which should be avoided as it accelerates\ncontamination. \u201cMeat is often mixed with offal during packaging, posing\na high risk as offal accelerates contamination,\u201d he added. He\nrecommended separating meat and offal during packaging. After\ndistribution, the public should further separate meat from offal and\nbones, then clean them before storing in the freezer if not cooking\nimmediately. Beyond packaging, meat quality is also determined while the\nanimal is still alive. Baihaqi stressed the need to monitor livestock\nconditions before slaughter, including transportation, adequate feed and\nwater, and sufficient rest to prevent stress. He noted that stress in\nlivestock can affect meat quality. Meanwhile, the distribution of\nsacrificial meat in Indonesia typically lacks a cold chain or\nrefrigeration system. This requires committees to act swiftly during\ndistribution to preserve meat quality and prevent spoilage. Baihaqi\nadded that some Qurban institutions are now innovating by processing\nmeat into ready-to-eat products such as canned rendang or dried beef.\nHowever, this method requires higher costs and equipment compared to raw\nmeat distribution. He emphasised that proper handling of sacrificial\nmeat is not only about food safety but also part of the responsibility\nin fulfilling the Qurban ritual. \u201cGood handling not only preserves meat\nquality but is also part of performing the Qurban ritual responsibly,\u201d\nBaihaqi said.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/frequently-forgotten-common-mistakes-when-distributing-sacrificial-meat-1779884315",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}