Istanbul Gelisim University - What should be considered while buying a sacrificial animal?

What should be considered while buying a sacrificial animal?

Stating that choosing a sacrificial animal is very important, Veterinary Physician Prof. Dr. Mustafa Nizamlıoglu said that the animal must look healthy, and must not have any scar or swelling, and also must have vivid coloured and bright wool or hair.

Experts specified what to consider while buying a sacrificial animal, days before to Eid-al-Adha (Sacrifice Holiday). Veterinary Physician Prof. Dr. Mustafa Nizamlıoglu from Istanbul Gelisim University said: “It should be noted that animals do not have notable symptoms making think that they have any disease. The animal should look healthy in appearance, not exhausted, and have vivid coloured and bright wool or hair.”

CHECK THE ANIMAL’S NOSE, MOUTH AND EAR HOLES

Pointing out the disease transmitted from animals to humans, Prof. Dr. Nizamlıoglu said: “The streams from the animal's natural holes (nose, mouth, ears) with fetor, different colours or blood can be a symptom of various diseases. For this reason, registered animals that have passed veterinary physicians’ control should be purchased. There are many zoonotic disease factors that can be transmitted to humans from uncontrolled animals that have not been examined by a veterinary physician.”

DO NOT STRESS THE ANIMAL

On the other hand, Food Hygiene and Technology Specialist Assist. Prof. Dr. Semiha Yalçın put emphasis on the transportation of the animals after the purchase. Dr. Yalçın said: “In addition to all these criteria, religiously appropriate animals (not pregnant, non-blind) can be identified as sacrificial animals. Another point that should be considered after the purchase of animals is the transportation process. Animal transport processes should be planned so as not to cause stress in animals and should be hygienically applied without causing any infection.”

“GET IT REST FOR 12 HOURS FOR THE QUALITY OF MEAT”

Underlining that it is important to take precaution against possible traumatization during the transportation of the animal, Dr. Yalçın said: “Before slaughtering, the animals should be rested for at least 12 hours in summer to ensure that the meat has good quality. Tired, newly transported or stressed animals should not be slaughtered immediately, this period should be followed. Feeding should be stopped for at least 6 hours prior to slaughtering and the animal should only take water. Agreeing to slaughterhouses or sacrificial slaughterhouses for cutting operations is important for cutting hygiene and health.”

WHAT TO BE CONSIDERED DURING THE SACRIFICIAL CUT

Suggesting that the extravasation of the animal must be properly done during the cut of the sacrificial animal, Dr. Yalçın said: “Sacrificial animals should be slaughtered in places that meet minimum technical and hygienic conditions. Cutting should be done by experienced people, if possible. Extravasation should be provided. Otherwise, microorganisms can easily breed in the meat, causing the meat to spoil in a short time. Meat should not be immediately consumed. When meat is waited for 12 hours in a cold environment, meat gets tasty, crispy and aromatic.”