Cooking sacrificial meat (often called Qurbani or Udhiyah), is a common practice in many households immediately after sacrifice. However, from a scientific and medical perspective, consuming very fresh meat right away can be harmful to both health and digestion. This is linked to an important biological process.
After an animal is slaughtered, a natural and temporary stiffness develops in its muscles and joints. Scientifically, this occurs because energy molecules in the muscles, known as ATP (adenosine triphosphate), are depleted after death. ATP is essential for keeping muscles soft and flexible.
Due to this energy loss, muscle fibers begin to lock together, causing the body to stiffen. This process is called “rigor mortis.” It typically begins a few hours after slaughter and can last for 12 to 24 hours.
Human digestive enzymes find it difficult to break down and process such rigid meat, which can slow down digestion. This may lead to stomach pain, gas, bloating, and indigestion, especially affecting children, the elderly, and people with sensitive digestive systems.
On the other hand, after slaughter, natural enzymes within the meat begin breaking down tough proteins, gradually making the meat softer and more flavorful. This process is known as “conditioning” or “meat ageing.” If the meat is cooked immediately, these enzymes do not get enough time to work, leaving the meat tougher and less flavorful, something often noticed in freshly prepared sacrificial meat.
Another important factor is bacterial growth. During hot weather, if the meat is not cooled quickly, bacteria present in the environment can multiply rapidly. Although thorough cooking at high temperatures kills bacteria, contaminated meat can still pose health risks.
Medical and scientific experts recommend that meat should ideally be kept in a refrigerator or cool environment for at least 12 to 24 hours before cooking. This allows the natural stiffness to subside and improves both texture and digestibility. This resting period is especially important for larger animals like cows and camels.
If meat must be cooked immediately due to tradition or necessity, it is better to cut it into smaller pieces and cook it slowly on low heat or in a pressure cooker for a longer time to ensure proper tenderness and safety.
However, for best taste and health outcomes, allowing proper cooling time before cooking is considered the ideal practice.
