However medical and food experts warn that eating freshly slaughtered meat too soon may not be good for health and digestion.
After an animal is slaughtered its muscles become temporarily stiff due to a natural biological process. This happens because the body stops producing ATP which is the energy source that keeps muscles soft and flexible. As ATP levels drop the muscle fibers tighten and lock together making the meat hard.
This process is known in science as rigor mortis. It usually begins a few hours after slaughter and can continue for 12 to 24 hours.
Experts explain that the human digestive system finds it difficult to break down hard meat during this stage. Eating such meat can lead to stomach pain gas bloating and indigestion especially in children elderly people and those with weak digestion.
At the same time natural enzymes inside the meat start working after slaughter. These enzymes slowly break down proteins and help make the meat softer tastier and easier to digest. This natural process is known as meat conditioning or aging.
If the meat is cooked immediately these enzymes do not get enough time to work properly which can leave the meat tough less flavorful and harder to digest.
Food safety experts also warn that bacteria can grow quickly on meat during warm weather if it is not cooled properly after sacrifice. Although cooking at high temperatures can kill bacteria spoiled or contaminated meat may still cause stomach problems.
According to health experts the best way to use Qurbani meat safely is to store it in a refrigerator or cool environment for at least 12 to 24 hours before cooking. This allows the meat to become softer safer and easier to digest.
For larger animals such as cows or camels this resting period is considered especially important.
If meat must be cooked immediately experts recommend cutting it into smaller pieces and cooking it slowly or using a pressure cooker to make sure it becomes tender and fully cooked.
