MANILA, Philippines - There are myths surrounding meat. Not because the newly slaughtered, reddish meat is warm does not mean it’s fresh.
This and more are the misconceptions about the meat that we consume, according to Monterey, a leader in branded fresh meats. Some facts can be unpalatable but it pays well to know the meat that we buy.
Because consumers have become more food conscious now, Monterey has pedaled up in this year’s trend of consumers wanting to know their food source and origin. An enlightened consumer is more likely to ask about the handling, storing and preserving of the meat he is going to buy until it lands on his plate.
To illustrate safety in choosing meat and meat products, San Miguel Purefoods Co. Inc. president Francisco “Butch” Alejo III together with San Miguel Foods Inc. president Tatish Palabyab and general manager Dr. Leo Obviar recently joined hands in welcoming guests at the launching of a show-stopping but highly charged musical “Know Your Meat,” an advocacy of Monterey.
“Know Your Meat” is in support of the current campaign “Chilled is Fresh… Chilled is Safe” of the National Meat Inspection Service (NMIS) under the Department of Agriculture. Both Assistant Secretary of Agriculture Dave Catbagan and NMIS Director Atty. Jane Bacayo were at the launch.
“Over time, we have come to believe “myths” about meat that have been proven to be wrong and sometimes even dangerous. One of these is the common misconception that warm meat is fresh, thinking that since it has just come from the slaughter house, with its reddish color, therefore it is fresh,” Obviar said.
Monterey, a consistent recipient of the Best Meat Establishment Award by NMIS and the revered Seal of Excellence, now has more than 400 meatshops nationwide. This figure cements the company’s position as the largest meat retailer in the Philippines. This also means more investors have put their trust in the brand, for they have made safe and high quality meats more accessible to more Filipinos nationwide and are contributing to nation building as it creates more jobs for the Filipinos.
“What we do not know,” Obviar added, “is that the longer the meat stays at room temperature, the higher the rate of bacteria increase and the possibility of the consumer to get sick when he consumes the said meat.”
“That is the very reason why it is of utmost importance to have the meat refrigerated or chilled, to keep the bacteria from multiplying,” he said.
He also disclosed that it is important to note that bacteria can double their number every 20 minutes at temperatures above four degrees and in less than two hours these bacteria will form toxins that may cause illness to humans.
On the other hand, cold temperature can significantly slow down bacterial growth thus keeping the meat fresh and safe for consumption.
Palabyab explained: “Our advocacy would like to ensure that no mother, cook or anyone is deprived of knowing how to choose and serve meat right. As today’s market leader, Monterey has a responsibility to make everyone aware of issues concerning not only on the scrumptiousness of the food they eat but also the role it plays when we speak of public safety.”