24-hour warning for sacrificial meat: Do not consume as rigor mortis sets in

As the Feast of Sacrifice approaches, preparations for the holiday continue at full speed nationwide, while experts warn about nutrition during the holiday. It is recommended to consume sacrificial meats 24 hours after slaughter, as serious digestive problems may occur otherwise. During the Feast of Sacrifice, due to unconscious consumption, citizens may engage in excessive and unhealthy eating habits, leading to serious health problems. Experts giving critical warnings to spend the holiday in a healthy way also share important details regarding the cooking and consumption of sacrificial meat.
“Avoid meats high in fat content”
Arzu Vural, a Specialist Dietitian at the Turkan Saylan Medical Center in Atasehir Municipality, provided recommendations on healthy eating during the Feast of Sacrifice. Vural stated, “Eating in a balanced and moderate way during the holiday is extremely important for maintaining our health. Especially when it comes to the consumption of sacrificial meat, we should be careful. Instead of choosing meats high in fat content, selecting lean and protein-rich pieces would be more appropriate.”
“Consume the meat after resting it for 24 hours”
Providing information on the correct cooking of meat to be consumed during the Feast of Sacrifice, Vural emphasized that meat is a difficult food to digest and gave important warnings: “A condition called Rigor Mortis, also known as death stiffness, occurs in freshly slaughtered meat. Rigor Mortis refers to the muscles remaining contracted and unable to relax due to lack of energy after the meat is cut. This condition can lead to digestive problems such as bloating and indigestion in humans. To avoid these digestive problems, let the meat rest for at least 24 hours after cutting before consuming. This way, the meat will be both softer and more delicious.”
“Frying and roasting methods show carcinogenic effects”
Vural also recommends having a lemony salad alongside the meat for better digestion and suggests taking plenty of walks during the holiday. She highlights that boiling, baking, or grilling methods should be preferred for cooking meat and advises avoiding methods such as frying and roasting, which when exposed to high heat can have a carcinogenic effect due to their high trans fat content. Specialist Dietitian Arzu Vural emphasizes that dishes made with meat should be cooked with their own fats and underlines the importance of not adding additional fats such as tail fat or butter while cooking the meat.
“Choose milk-based desserts over syrupy desserts”
Regarding desserts, which are indispensable parts of holidays, Vural suggests choosing milk-based desserts over syrupy ones.