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MBC's "What not to See" program dealt with the meat trade in Riyadh and the exotic methods used by some restaurants to prepare meat for steaks.
The program's supplier, Ibrahim Al-Farhan, has transferred scenes from a meat market in downtown Riyadh, where trucks loaded with sheep, cows and camels are in the process. be unloaded at stores that buy the meat in bulk.
The program has documented the methods used to transport meat from trucks to stores, which lack the simplest hygiene, refrigerated trucks to open meat transported in unpackaged vehicles.
The report also noted the negligence of workers concerned with the transfer of meat and indifference, when the meat is vulnerable to flies and insects and can touch the ground during transport.
Negligence goes beyond the transport process to preparation and sale, it is stored at high temperatures and exposed to bacteria during suspension, cutting and processing for sale to restaurants.
At the restaurant level, some of them, especially those who specialize in "steaks", use the "gum" to glue meat from multiple sources or to assemble small pieces of meat in one piece. .
Al-Farhan explained that the material used to stick the meat of the family of enzymes, which also plays a role of coagulation, increases the risk of formation of microorganisms on the meat left in unsanitary conditions.
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