Frozen Meat: To eat or not to eat

Food preservation in Kashmir dates back centuries. Meat, milk, fish, vegetables, and fruits were traditionally stored to be consumed during the harsh winter season. Thin strips of meat were hung above the dambur (hearth), where the warmth slowly dried them up, while a thin layer of tar from the smoke both preserved the meat and enhanced its flavour. Fish too was dried for later use. Bottle gourd, collard greens, and radish were strung up to dry. Pickles were prepared to last through the season. Cottage cheese (kalari) was made from milk, and in some places milk was stored in natural springs inside stone compartments (dod khot). Even today, some households still use these traditional preservation methods.

In the past, preservation focused on surplus local produce meant for later consumption. In contrast, the current controversy over confiscated meat is largely about imports from outside the region. This meat appears to have spoiled due to a break in the cold chain during long-distance transportation. Public concern also centres on the origin and quality of this confiscated meat.

Meat is highly nutritious but also an ideal medium for the growth of spoilage and pathogenic microbes. It must be stored at –18°C to prevent deterioration. This requires refrigerated vans for transportation and deep freezers for storage. Unfortunately, refrigerated vans are uncommon here, and backup power (gen sets) often unavailable. Without a reliable, 24×7 cold chain, imported meat is prone to spoilage. This makes regular inspection of Food Business Operators essential.

Cold storage and preservation facilities are also vital to reduce post-harvest losses during periods of glut. Controlled Atmosphere (CA) stores can keep surplus apples fresh for later sale at higher prices. Locally slaughtered poultry and mutton also need cryopreservation facilities. Broiler prices fluctuate widely, and poultry farmers could earn better profits by freezing meat when prices are low and selling it later.

Freezing preserves meat by lowering its temperature to –18 °C or below, which halts microbial growth and slows chemical spoilage. Frozen meat itself is not inherently problematic—the real concern lies in the breakage of cold chain facilities and uncertainty over the source of imported meat.

Dr. Zubair Ahmad War,

B.V.Sc & M.V.Sc, Alumnus SKUAST-Kashmir