Jakarta (ANTARA) – Chicken meat is a side dish that many people like. Before processing, marinating the chicken can improve the taste of the chicken and make the meat texture more tender. However, improper marinating of chicken can potentially cause food poisoning.
Marinating chicken is a process of processing chicken by meanssoak chicken meat with spices and let it rest for several hours so that the spices can absorb before cooking.
Apart from improving the taste and making the texture of the meat more tender, marinating the chicken can make the meat storable for longer while maintaining the quality of the chicken and its nutritional content.
Generally, at a storage temperature of 4 degrees Celsius, marinated chicken can last up to 12 days, while unmarinated chicken can last only 10 days.
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So as to prevent pertumbuhan bacteria in chicken, ingredients that can be used to marinate chicken include adding spices, such as garlic, lime, ginger, lemongrass, galangal and cumin.
Chicken marinades can also be added to make the chicken taste even more delicious, namely with dry spices, such as salt, pepper and paprika or wet spices, such as soy sauce, teriyaki sauce and olive oil.
The chicken marinade that has been made can be rubbed directly onto all parts of the chicken so that it is absorbed perfectly. After rubbing with marinade, the chicken meat is stored in a container and left in the refrigerator.
The storage time for marinated chicken can be 2 hours, 4 hours, or up to 24 hours at most. The mistake in marinating chicken is storing the chicken meatthen longer than 24 hours, so the quality of the chicken is no longer perfect.
Storing marinated chicken in the refrigerator is very important to prevent bacterial growth. The lower the storage temperature, the slower the bacterial growth process in chicken meat.
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Bacteria that still grow in raw chicken meat can cause food poisoning which carries the risk of nausea, vomiting, diarrhea, stomach ache and fever.
Even though it is a good source of protein, raw chicken meat contains types of bacteria, namely Campylobacter, SalmonellaAnd Clostridium perfringen. Therefore, chicken meat needs to be processed and stored in the right way.
Before cooking, marinated chicken can be removed from the refrigerator and left to rest for 20-30 minutes at room temperature.
When cold chicken is cooked straight away, it will only be cooked on the outside, while the inside of the meat is not fully cooked because it is still frozen.
Chicken must be cooked until completely cooked to kill the bacteria in the chicken meat, thereby avoiding the risk of poisoning.
With proper marination of chicken, chicken meat will not only taste tastier but will also be safer, free from bacteria and healthy to consume because the nutritional quality of the chicken meat is maintained.
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Reporter: Putri Atika Chairulia
Editor: Suryanto
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