Horse meat. Horse meat: the benefits and harms of valuable meat. What beneficial properties does horse meat have and can it cause harm?

Eating horse meat in our country is far from widespread.

Horse meat is most often used for cooking national cuisine. Horse meat can be found on store shelves in some Siberian regions, the Volga region, and Altai. In the European part of Russia, horse meat is rarely eaten.

However, this hypoallergenic dietary meat is unfairly underestimated. Horse meat is easily digestible and rich in useful microelements, is suitable even for baby food, including for children of the first years of life.

The value of horse meat

Horse meat contains extremely few carbohydrates and is rich in valuable, easily digestible protein. Horse meat protein is ideally balanced, has a unique amino acid composition, which allows horse meat to be digested human body several times faster than, for example, beef.

This is what makes it possible to use horse meat for baby food, along with rabbit and turkey, in contrast to chicken, which often causes allergies, or pork, which is poorly digestible for children.

Horse meat is low in cholesterol. Moreover, this meat has the ability to reduce blood cholesterol levels. This meat contains vitamins A, C, and B vitamins, among others. Horse meat is rich in iron, which makes it possible to use it in the diet of patients with anemia. According to doctors, horse meat also has a choleretic effect.

Nutritionists value horse meat for its comparative low calorie content and low fat content.

On average, 100 grams of horse meat contains about 140 kcal. However, meat from the rib part of the carcass has more calories - up to 500 kcal per 100 grams. There is even , based on eating horse meat for two weeks and allowing you to get rid of 4-5 kilograms without harming your health.

Organic acids, in large quantities Contained in horse meat, improve the functioning of the digestive system and stimulate metabolism.

Horse fat is considered an excellent remedy to restore liver function after hepatitis. It contains a large amount of unsaturated fatty acids. According to nutritionists, horse fat occupies a place in the middle between animals and vegetable fats. Unlike pork or lamb fat, equine is perfectly absorbed by the body without irritating the digestive tract.

Horse meat rarely causes allergies. This is especially useful for those who suffer from protein allergies chicken egg And cow's milk, often accompanied by cross-allergy to beef and chicken.

It is also believed that horse meat is very useful for men - its regular consumption increases potency.

How to choose horse meat?

Horse meat resembles beef in appearance, but is more different from it. dark color. Fresh horse meat is elastic and dense, the fat is yellow and soft, melts even in your hands. Surface fresh meat shiny and a little damp. When pressed, the meat quickly regains its shape. If you press a napkin to a fresh cut, there should be no wet spots left on it.

If the fat on a piece of horse meat is light, almost White color Most likely, this is the meat of a very young animal. This kind of horse meat is more valuable and has a more pleasant taste.

Where can I buy?

Unless you live in Altai or Bashkiria, you are unlikely to find horse meat in a chain supermarket or on the counter of a grocery store near your home. However, large stores with a wide range meat products or specialized meat stores often sell this somewhat exotic product for us.

If there are stores in your city that specialize in halal products—products produced in accordance with the Muslim tradition and corresponding Islamic norms—their assortment most likely includes horse meat and products made from it. Often in such places you can buy such national delicacies as “kazy” sausage and raw smoked fillet.

Horse meat can often be purchased on the market, but such a purchase is associated with a certain risk. Buy horse meat in the markets only if you are sure that the products have passed the necessary sanitary and epidemiological control. Do not hesitate to ask the seller for documents for meat.

How to cook horse meat?

The meat of colt foals aged 9 to 12 months is considered the most delicious and healthy. The meat of young horses under three years of age is also eaten, but the older the horse, the tougher its meat will be. In addition, it may smell unpleasant during cooking.

Horse meat has a specific taste, but it is more unusual than unpleasant, and no more specific than the taste of, for example, lamb. Some people believe that horse meat has a distinct grassy flavor.

Because horsemeat is tougher and denser than any other meat we are familiar with, it requires longer cooking or soaking or marinating before cooking. There are dishes made from raw horse meat, for example, the well-known tartare - for it, horse meat is ground into minced meat. Mix with spices and sauces and serve with a raw egg. However, eating raw meat, including horse, is still dangerous to health.

Horse meat should be boiled or stewed for at least two hours. Before frying or baking, meat can be marinated, for example, in vinegar with spices. Marinating will also remove the specific smell of horse meat, which not everyone likes. There is usually no need to pound the meat.

To prepare dishes such as stew, goulash or pilaf, horse meat is usually used already boiled.

Boiled horse meat:

– 1.5 kg of horse meat (hip, back, shoulder blade);
– water;
– 1 medium carrot;
– 1 medium onion;
– 15 grams of white roots (parsley, celery);
- salt.

Fill the horse meat, cleaned of fat, with water at the rate of 1.5 liters per 1 kilogram of meat. The meat should be completely covered with water. Bring the meat to a boil over high heat, skim off the foam and simmer for 2-2.5 hours over low heat. Shortly before readiness, add coarsely chopped carrots and onions, add roots. Don't forget to add salt to taste.

In 100 grams of the dish - 154.12 kcal: 17.72 grams of proteins, 8.93 grams of fat, 0.74 grams of carbohydrates.

Horse meat goulash:

– 500 grams of boiled horse meat;
– 20 grams wheat flour;
– 20 grams of tomato paste;
– 20 grams of butter;
– 20 grams of sour cream;
– 1 glass of hot horse meat broth;
– 1 small carrot;
– salt, herbs.

Cut the meat into small pieces, pour in hot broth. Add sour cream, salt if necessary, and simmer covered for half an hour over low heat. Prepare the dressing - fry the flour in butter, mix it with tomato paste. Pour the dressing over the meat, add finely chopped carrots and simmer the goulash until the carrots are soft. A few minutes before readiness, add the greens.

In 100 grams of the dish - 175 kcal: 15.58 grams of proteins, 11.03 grams of fat, 3.59 grams of carbohydrates.

Potatoes in any form are good as a side dish for horse meat. boiled rice. For dietary nutrition Stewed vegetables can be used as a side dish.

For exotic lovers, national delicacies made from horse meat are perfect - for example, Central Asian horse sausage"kazy", basturma, smoked ribs. Kazy is used as a cold snack, and as part of variety of dishes- for example, pilaf.

Horse meat is very tasty when smoked. Do not forget that smoked meats are not recommended for those who want to get rid of excess weight.

Inevitable disadvantages

Therefore it is important! Do not buy horse meat from suspicious places and do not forget about careful heat treatment. Horsemeat that goes on sale in stores undergoes strict control. But no one can guarantee you the safety of meat purchased at the market.

Fresh horse meat cannot be stored for a long time - if you are not going to freeze or store the meat for future use, it must be cooked immediately after purchase.

Like other meats, horsemeat, rich in protein, can lead to kidney and cardiovascular diseases if consumed over a long period of time and frequently.

However, there are practically no contraindications to consuming horse meat.

If you are going to switch to horse meat to lose weight, try to choose not high-calorie meat from the rib part, but pieces from the hip, back, and shoulder parts of the carcass.

Prejudice against horse meat is quite common. But for many, it is enough to try this tasty and healthy meat once or twice to appreciate it.

Including horse meat dishes in your diet will not only diversify your menu, but will also benefit your health.

The average Russian may not eat kilos of horse meat, but the meat has become much more accessible than it was in recent years. Increasingly, it can be found in burgers or kupats, as well as exotic species jerky favored by producers of beer snacks. But what is more in horse meat: benefit or harm? The Polzateevo magazine believes that this meat really deserves special attention, and here's why.

Attractive composition

Any meat is a protein, and horse meat is no exception. Typically, animal products are rich in fewer vitamins and microelements than plant materials, but they play a significant role in the diet: protein is a material for building tissue, so if it is deficient, the condition of hair, nails, skin, and most importantly, slowly but surely deteriorates. muscles and joints. But different types have meat different composition, and horse meat is considered one of the most beneficial in its properties.

Per 100 grams of product there are 19.5 grams of protein, which is amazingly easily digestible: on average, horse meat is digested in 3 hours, which is several times faster than beef.
At the same time, the fat content in horse meat is low: only about 10 grams. Only lean or chicken fillet, so the meat turns out to be quite dietary.
If we talk about vitamins, horse meat contains a large amount of vitamin PP - about 31% of daily norm‒ responsible for the smooth functioning of the digestive and nervous systems. Its deficiency also affects the condition of hair, nails and skin, as it is involved in restoration processes. The remaining vitamins in horse meat are either not contained at all, or are presented in small quantities - less than 5% of the daily value.
But there are many more microelements! Cobalt in the amount of 30% of the daily value is important for the metabolic process. Phosphorus (23%) is good for bones and teeth, and also helps prevent anemia. Copper (20%) ensures the absorption of carbohydrates and proteins, conducts oxygen into tissues and strengthens the cardiovascular system. Iron (17%) is important for women's health, plus is the prevention of anemia and gastritis. And finally, potassium (14%) is able to normalize blood pressure, and is generally beneficial for the heart and blood vessels.

The Kazakhs - and they eat horse meat quite often, like other peoples of Central Asia - even have a saying: horse meat is digested while you get up from the table - until the moment when you have to go to bed, and beef - when you have to get up.
The calorie content of horse meat is 167 kilocalories per 100 grams, which, again, makes it good choice while following a diet. What else can horse sausage, horse meat cutlet or dried basturma be useful for?
Benefits for the body
In addition to the obvious things like providing cells with building material and saturation, horse meat can be useful for solving specific problems.
Thus, thanks to the record speed of absorption for meat, it is not a heavy product and does not burden gastrointestinal tract just like other types of meat do. Moreover, horse meat even normalizes its functioning in case of minor discomfort.
Also, such “light” meat does not slow down the metabolism, which can be a pleasant bonus for those who are trying to lose a couple of extra pounds. In addition, as noted above, horse meat itself is not too high in calories or fat.
In horse meat minimal amount cholesterol, which means that after eating such meat your blood vessels will remain free from the risk of forming cholesterol plaques, and your heart will be safer than after eating a fatty pork chop.
Horse meat is also credited with a choleretic effect, although replace medicines in difficult situations it still will not be able to. If your liver problems are not so severe, you can take advantage of this beneficial property.
Horse fat is unlikely to be found in large quantities in the same sausage, but it has truly healing properties. It is used for applications to joints, during recovery from jaundice and in a variety of cosmetics.
It is believed that horse skin powder is beneficial for men, but you will need to look for such a dietary supplement if you are not the lucky owner of friends or relatives in Central Asia.
In addition to all of the above, horse meat is known for its ability to cleanse the body of radiation and free radicals.

Horse fat is closer in structure to vegetable fat than to animal fat, which is why it is less dangerous for the human body.

Sounds tempting. But does this one have wonderful meat flaws?
Minimal risk of harm
In fact, there are no direct contraindications to eating horse meat, so the meat is more than safe: even an allergic reaction to it is extremely rare. And yet, several shortcomings can be found even in it.
Firstly, horse meat has a very specific taste. If you are not a fan of lamb or goat meat, then there is a high chance that horse meat will not be to your taste. At the same time, the taste strongly depends on the conscientiousness of the owner of the production: if the foal was slaughtered after a year, its meat will acquire an even more pronounced smell and taste, which many consider unpleasant.
And such meat will not be tender. Yes, the masters cook horse meat in such a way that you will lick your fingers, but we are used to melting meat, and this will have to be chewed. The reason is that in a stall the muscles of horses become loose, and they are more often turned out to graze, where they have the opportunity to run and walk. And such meat will certainly be tough and have strong veins.
The conditions of large farms with cows and pigs make it possible to reduce the risk of pathogenic bacteria in meat, and if they are detected, simply reject the batch. Horse meat is often produced by small farms that cannot afford this. Therefore, if you do not want to get salmonella, do not forget about careful heat treatment and choosing trusted suppliers.

In addition, horse meat has no carbohydrates, which means there is no energy, and excessive consumption of any meat greatly burdens not only the gastrointestinal tract, but also the kidneys. Otherwise, horse meat is extremely beneficial for your health and is worth including it in your diet.

Around the world, horse meat is treated differently - different peoples of the world have completely different attitudes towards horse meat. For example, for the Japanese, horse meat is a rather expensive delicacy. But residents of Israel and other Jews are prohibited from eating this product. In Central Asia, from time immemorial, horse meat has been one of the main types of meat (Kazakhstan, Kyrgyzstan, Mongolia, etc.).

It should be noted that horse meat is not entirely pleasant aroma, besides, it is tough. However, if you cook it correctly, adding a little certain spices, you can get a good-tasting dietary meat food.

Compound

In many ways, the taste of horse meat and the composition of the meat depend on the age of the horse, as well as the conditions of its keeping. If the horses for a long time kept in captivity, the product will end up being “loose”. That is why pastoralism is more developed in the world.

The best and tastiest meat is foal meat (the animal’s age does not exceed 1 year). Below is the composition (per 100 g):

water – 72.6 g,
ash – 1 g,
proteins – 21.4 g,
fats – 4.6 g.

Comparing horse meat with other types of meat (beef, pork, lamb), it becomes clear that it contains the most high-quality protein (meaning protein that is balanced in amino acids). Thus, meat is absorbed much better by the body (compared to beef - several times faster).

Vitamins in meat:

Group B
PP, E

Micro- and macroelements:

manganese – 19 mcg,
phosphorus – 221 mg,
magnesium – 24 mg,
iron – 3.8 mg,
zinc – 2.9 mg,
potassium – 360 mg,
copper – 144 mcg,
sodium – 53 mg,
selenium – 10.1 mcg.

In addition, horse meat has a minimal amount of cholesterol and a high level of organic acids, which, according to nutritionists, is a big plus for meat, since metabolic processes improve when taken daily.

Calorie content of meat

Fat in horse meat is distributed unevenly. Most of all it is found in the ribs and peritoneum. The calorie content in these parts is high: about 500 kcal per 100 g. As for the remaining parts, there is about 5 times less fat: only 133 kcal per 100 g of meat.

Beneficial features

Horse meat has long been consumed by peoples who have developed nomadic cattle breeding. Horse meat, even when cold, has a warming property and also gives vigor. Horsemeat is also used in the production of baby food as one of the first types of meat that should be given to babies.

Horse meat is digested in the body in 3-4 hours and has an anti-sclerotic effect. Doctors recommend eating it to improve the digestive system and intestinal health.

Application in medicine

According to doctors, horse meat is very useful product and it can be used as a treatment various diseases. Today, horse meat is used in various medicinal dietary rations. Let's list the main advantages of horse meat:

As mentioned above, lowering cholesterol in the blood. Moreover, due to the presence of organic acids, meat can be used in the treatment of vascular and heart diseases.
Row scientific research showed that horse meat can minimize radioactive effects on the body, as well as neutralize Negative consequences after chemotherapy.
Products from horse meat recommended for small children.
Good choleretic effect. Horsemeat will help restore the body after diseases such as jaundice and biliary dyskinesia.
It increases the level of hemoglobin in the blood, which means that anemia and other similar diseases can be treated with the help of meat.
Application in cosmetology
Use in the treatment of burns and frostbite

Contraindications

There are no special contraindications. However, you should not overuse horse meat, since excessive consumption of meat may lead to the risk of developing diabetes, osteoporosis and hypertension.

Horsemeat is used by nutritionists in various nutrition systems: both for therapeutic and prophylactic action, and those intended for weight loss. The relatively low percentage of fat and carbohydrates, as well as rapid absorption by the body, make horse meat attractive from a nutritional point of view - horse meat can easily replace beef.

Let's consider the most popular diet, which is based on horse meat:

Morning: boiled rice(without vegetable oil, salt and seasonings), tea without sugar and boiled meat (180-200 g)
Day: goulash made from horse meat (250-300 g), vegetable salad, tea without sugar or natural juice
Evening: boiled horse meat (100-120 g), vegetable salad and unsweetened tea
An hour before bedtime: a glass of kefir

Morning: porridge with water (oatmeal or whole grains), boiled horse meat (100-120 g), 1 fruit (apple or pear)
Day: horse meat stew(200 g), some fruit (except banana and grapes), herbal tea
Evening: again stewed horse meat (200 g) with bran or rye bread, cucumber and tomato salad, herbal tea
Before bed: a little cottage cheese

As you can see, the diet is quite strict. It is best to follow it for no more than 12-14 days, alternating the menus presented above. It is also recommended to take multivitamins and drink plenty of pure water throughout the course of nutrition. still water. According to reviews from those who have lost weight, you can lose from 3-4 to 7-8 kg of excess weight.

PressFoto/olinchuk

In Russia use horse meat is not too common. In other countries of Europe and Asia, this product is completely prohibited.

In most cases horse meat is part of traditions and is used to prepare the national menu. In the Republic of Sakha (Yakutia), Tatarstan, Bashkortostan it can be found in almost all stores. For the Europeanized part Russian Federation- This is not a very common product.

But don't underestimate this view dietary meat, the composition of which is extremely useful, and is also considered hypoallergenic. Horse meat - This is an easily digestible product rich in microelements. It can be added to children's menu, during the period when the child moves to the common table.

ethnoscience classifies horse meat as a product with medicinal properties. Not only healers in those areas where this meat is usually found on tables, but also nutritionists recommend including it in the menu of patients for quick recovery.

Valuable properties

Horse meat has a fairly low carbohydrate content. Its value lies in valuable and easily digestible proteins. Horse protein has a balanced structure, with an exceptional complex composition of amino acids, which allows the body to speed up the process of its absorption several times, compared to other types of meat.

Thanks to this, such an animal product can be used in baby food one-year-old children, in no way inferior in its positive properties to turkey and rabbit meat. Unlike chicken and pork meat, which often provokes allergic reactions in children, horsemeat easily digestible and suitable even in the postoperative period.

Low cholesterol levels are also one of the positive qualities of this product. Moreover, this type of meat helps reduce the level of “bad” cholesterol in the blood and is used for diet menu at cardiovascular diseases. Horse meat consists of many vitamins B, A and C. The high level of iron present in horse meat is used for nutrition in case of iron deficiency. Doctors believe that using of this product promotes choleretic (choleretic) effect.

For nutritionists horsemeat is a valuable ingredient due to its content small quantity fat and calories. The average per 100 g of product is 200 kcal. More than one diet has been developed, the basis of which is the use horse meat. Without harming your health, you can lose up to 5 kg of excess weight in just 2 weeks of using the diet menu.

The rib part (thick edge) of horse meat is radically different in its calorie content, reaching up to 450 kcal/100 g.

Due to the high content of organic acids, horse meat improves the body's metabolic processes, including the release of toxins.

What is horse fat good for?

For liver diseases, for example, hepatitis, horse fat can often be found as part of complex treatment, helping to restore barrier and filtering functions. A significant proportion of the fat composition is allocated to unsaturated fatty acids necessary for normal operation all systems of the body. Nutritionists say that horse fat occupies the middle ground between vegetable and animal fats. If you compare horse fat with pork or sheep, it is more easily digestible and does not irritate the esophagus.

Due to its hypoallergenic nature, horse meat does not contribute to the development of allergies. It is useful to include it in the diet of children and adults suffering from lactose intolerance (not digesting cow protein), often accompanied by allergic reactions for chicken meat and eggs.

Energy value

Vitamins

Rules for choosing fresh horse meat

Appearance horse meat is quite similar to beef, so the question is relevant: How to distinguish beef from horse meat. Unlike other types, horsemeat has the most dark color. Fresh pieces have a firm, firm texture to the touch; the fat has a yellow tint and is easy to melt when squeezed with your fingers. On the surface of the cut carcass you can see slightly shiny fibers, the meat is moist, but if you put a paper napkin on it, it should not remain wet; when pressed, the fillet quickly takes its original shape.

The meat of a young animal is very light in color, almost white. This type of horse meat prevails in its positive properties, including taste, and is the most valuable.

Where can I buy it?

For residents of Altai or Bashkiria, horse meat is an ordinary product and is sold in any grocery store. For other regions this gourmet product rarely found in a regular supermarket. It is worth visiting sales points with an extensive meat assortment; some counters accept orders for products that are so exotic for our regions.

You can also contact retail outlets where they purchase halal products - goods made in accordance with Muslim traditions, according to Islamic norms - their range will most likely include products containing horse meat products. Often, here you can buy their national delicacies, for example, sausage "kazy" or dry-cured sirloin horse meat .

Horsemeat is a specific product, so you are unlikely to find it in spontaneous markets. If you do find a seller, make sure of the quality of his products and ask to see documents confirming that the offered product has undergone sanitary control.

Cooking rules

Which meat to choose and How to cook horse meat so that it is soft? The best taste and useful qualities considered to be the meat of stallions that have reached one year old. You can also cook horse meat that is three years old.

A horse over three years old has tough meat, with a predominance unpleasant odor during the cooking process.

The taste of horse meat is quite specific and is equivalent to lamb or goat meat, but does not have unpleasant notes. Some people note a certain grassy taste in horse meat.

Due to its density and toughness, in comparison with other types of meat we eat, heat treatment horse meat will last longer. Before cooking, soaking in a vinegar solution or marinating is often used. There are also extraordinary dishes prepared from raw horse minced meat - tartare: they beat into the ground meat a raw egg and add various spices. But it is worth remembering that a raw food diet can be dangerous for an unprepared body.

How long does it take to cook horse meat? To stew or cook, you need to spend at least two hours. Before frying or baking, it is better to pour the meat in advance vinegar solution with added spices. With the help of marinade you can also get rid of the specific horse smell, which not everyone welcomes. It is not necessary to pound the meat for cooking.

For various variations stew, goulash or pilaf with horse meat use boiled meat.

Boiled horse meat

Per 100 g of this dish there are only 155 kcal, as well as 18 g of protein, 9 g of fat and 0.7 g of carbohydrates.

Ingredients:

horse meat fillet 1 kg;
carrots 1 pc.;
onion 1 pc.;
parsley and celery roots 10 g.

Clean the fillets from fat and soak in 2 liters of water. The water should reach the edges of the meat. After 2 hours of soaking, put the meat on the fire and bring to a boil. Cook for 2-3 hours, periodically removing the noise. 30 minutes before the end of time, add coarsely chopped vegetables and salt.

Hungarian goulash

Per 100 g of this dish there are only 175 kcal, as well as 16 g of protein, 11 g of fat and 4 g of carbohydrates.

Ingredients:

boiled horse meat 500 g;
broth after cooking meat 250 ml;
wheat flour premium 20 g;
tomato juice 100 g;
tomato paste 1 tbsp;
butter 20 g;
sour cream 1 tbsp;
carrots 1 pc.;
greenery.

Cut the horse meat into small pieces and pour in the broth in which it was boiled. Mix with sour cream and salt, simmer for at least 30 minutes. Do tomato dressing: in a heated frying pan, melt the butter and add flour, fry a little, add the tomato, simmer for 5-7 minutes over low heat. Mix the meat with the dressing and finely chopped carrots. Cook until the dish thickens. Sprinkle with herbs before serving.

For garnish horse meat can be used rice cereal or potatoes. When following a diet, as well as for better digestion of meat, it is better to use stewed or baked vegetables.

For those who prefer extraordinary cuisine with exotic tastes, you can try horse meat sausage “kazy”, which can be consumed as an independent snack. So add it to pilaf to give it some piquancy. You can also use basturma (dried meat) or smoked ribs.

Connoisseurs of delicacies celebrate excellent taste characteristics smoked horse meat.

Harm of horse meat

It is forbidden long time Store horse meat in the refrigerator. Once purchased, it must either be frozen or cooked.

This type meat is rich in protein, so daily use can lead to kidney and cardiovascular diseases.

Rational use All the beneficial properties of horse meat will help not only reduce weight, but also diversify your food menu.

For most European countries, horse meat is not a familiar product. In Europe, such meat products are not produced everywhere due to low economic benefits. Animals are raised for meat only in Hungary. But the beneficial properties of horse meat are a powerful argument that can serve as a reason to include the food product in the diet. Allergy sufferers and overweight people will especially appreciate it.

Benefit

Nomadic peoples have long understood that horse meat is one of the best products"on the road." When cold, it warms, which is why it is a traditional food for Asians.

Horsemeat contains more complete protein than other types of meat - its share reaches 25%. It contains a lot of vitamins, minerals, others useful to the body elements.

Among the advantages of this type of meat is its low cholesterol content, so it does not harm blood vessels as much as many other varieties. Another benefit for of cardio-vascular system lies in the abundance of potassium. This mineral, combined with magnesium, is essential for the heart muscle.

Another mineral - phosphorus - regulates acid-base balance, needed for the regeneration of bone tissue and teeth. Therefore, horse meat prevents anorexia and anemia.

Vitamin PP is involved in redox reactions of energy metabolism. It is necessary for dermatological diseases, malfunctions nervous system and gastrointestinal tract.

Iron is part of proteins, including enzymes. The metal helps transport oxygen to internal organs. Its deficiency is manifested by rapid fatigue, muscle atony, and atrophic gastritis.

Another valuable component meat - copper. The metal stimulates the absorption of proteins and sugars. With copper deficiency, defects of the cardiovascular system and musculoskeletal system are formed, and connective tissue dysplasia develops.

For children, horse meat may be healthier than chicken, which often causes allergies, and pork and beef, which are very difficult to digest foods. It is included in complementary foods as early as 6 months, starting with 5 g along with porridge or potatoes, if the pediatrician does not find contraindications to such complementary foods. This meat is also good for men. It has been noted that with regular and moderate use, potency improves.

Carers and medicinal properties also found in fat. It is used in cosmetology and pharmacy.

Harm

Horse meat is quite tough. This is explained by the mobility of foals, which is why they do not have time to grow fat. However, this drawback can be eliminated with proper culinary processing of raw materials. Horse meat broth is not recommended as it often causes digestive upsets. But according to another data, such a decoction restores strength after injuries and infectious diseases.

This type of meat, like any other, should be present on the table in moderation. Frequent use protein products cause cardiovascular diseases, diabetes and other ailments.

Dietary properties

Horsemeat is a delicacy because it contains the least amount of amino acids that can trigger an immune response. Therefore, allergies rarely occur when consuming horse meat.

The meat contains little fat due to the early age of the individuals who are selected for slaughter (these are mainly foals). Another factor that ensures low lipid content is the same high mobility of animals. Therefore, fat deposits are found only in the rib region. Meat has a high moisture content, which improves digestibility.

As for horse meat fat, it has a different composition than pork or beef, and in many ways it resembles vegetable oils. This product has a pronounced choleretic effect, so horse meat is recommended to be included in the diet for biliary dyskinesia and for certain liver diseases.

The nutritional value

The calorie content of horse meat is extremely low, amounting to only 167 kcal per 100 g of product. For comparison, chicken drumstick- 185 kcal. However, the indicator varies depending on the cooking method.

Yes, similar portion boiled meat It has energy value 240 kcal, stewed - 214 kcal, fried - 293 kcal. As for sausages, the number of calories depends on other ingredients.

Contraindications

Horse meat is prohibited if there is an individual “dislike” for the product. Some people cannot stand its taste and smell. There are pathologies in which the amount of meat products in general is reduced. These include:

diseases of the cardiovascular system;
oncology of various organs;
ailments of the liver, kidneys.

Any contraindication listed above is grounds for revising your diet.

Is it possible for pregnant and breastfeeding women

During pregnancy, horse meat is included in the menu. Its advantages - low level allergenicity and the presence of minerals, in particular phosphorus, iron, copper. Horse meat is good for women who are breastfeeding. However, it ranks second after chicken, turkey, and rabbit.

The product is purchased in specialized markets to exclude dangerous infections. It is boiled, stewed, grilled, baked. Such culinary methods help in the absorption of valuable proteins and do not irritate the mucous membranes of the digestive organs. In both cases, poorly cooked meat, with blood, or half-raw meat is not allowed.

The nutritional value

The chemical composition of horse meat, especially young horse meat, is very diverse. This saturates the body with the ingredients it needs and promotes health.

Table 1. Nutrient balance

Table 2. Nutrient balance

How to use

Horse meat is a common food product, especially among Central Asian peoples. For the latter, this meat is the only one in their diet.

As an ingredient the product is added to sausages, servelats. It gives elasticity to the consistency and gives it a spicy taste.

Horse meat is prepared in different ways - stewed, boiled, fried. Residents of Asia make minced meat for meatballs and cutlets. Meat is also marinated in vinegar or hot sauces. Horse meat is dried, which prolongs storage. In the south of France they make sausages from it, in Switzerland they use it in deep frying, and the Italians make pasta with it.

Storage

Horsemeat spoils quickly. They try not to buy it for future use and cook it right away. However, cooling is allowed for up to 72 hours. The meat is first placed in foil, a container or enamel dishes, preferably cut into large pieces. If the product was purchased in a container, which is preferable, then open the packaging only before consumption or cooking.

For more long-term storage resort to freezing. Before putting into the chamber, the meat is placed in foil (small pieces, bones) or vacuum containers. Plastic bags And cling film not recommended. The shelf life in this form reaches six months. Meat that is sent for freezing is not washed, only wiped dry with napkins.

Nutritional and taste properties keeps dry. To do this, the product is generously salted and placed on 24 V. refrigerator. Then the juice is drained, the meat is cut into small pieces and placed in an oven preheated to 50 °C. Keep the product at this temperature for up to 4 hours, wiping it with salt several times.

After drying is completed, the horsemeat is placed in jars and tightly closed with lids, and sent to a dry and dark place. In this form, the meat can be stored for up to two years. It is fried or boiled before eating.

How to choose

Whether horse meat is beneficial to the body largely depends on the right choice meat. Over-repair young animals and culled horses are sent for slaughter. They are pre-fed for 15–30 days. However, if this period is exceeded, then taste qualities horse meat deteriorates significantly.

There are three types of horse meat:

meat from foals under one year of age;
young horse meat from an animal up to three years old;
old horse meat from older individuals.

Of particular value for human health is the meat of foals up to 9 months - the most tender and tasty, with a minimum fat content. Cooking it is no more difficult than pork or beef.

Depending on the type culinary processing a distinction is made between chilled, freshly frozen pork and smoked and dried pork. The product is divided into grades, which depends on the part of the carcass from which the piece is cut:

first - hip, chest, back, lower back;
the second - neck, shoulder blade;
the third is the shin.

The first variety is valued more than others because of its tenderness and softness. But the second and third grades are difficult to prepare, in particular because of their hardness.

Choosing meat by appearance

Freshness is also determined by appearance. This meat is similar to beef, but is darker in color, almost purple. On high quality the product is indicated by the following characteristics:

uniform color, without spots or inclusions;
light fat, without a yellow tint;
elasticity;
shiny and slightly moist surface of the meat.

When pressing on a good, fresh piece through a handkerchief or paper napkin, no blood or other discharge remains. Such traces indicate low quality product or its long term storage If you squeeze fat with your hand, it changes color and consistency and melts from the heat.

Signs of bad horse meat

The following signs indicate low quality of the product:

brown color - happens when the slaughtered animal is not young (the darker the shade, the older the horse meat);
yellow fat;
a silvery tint is a sign that the meat is already spoiling;
mucus, any stains - the product is unsuitable for human consumption and is dangerous for the human body;
Strong smell;
blurred, uneven edge of the piece, especially on the cut - this means that the raw material was soaked in vinegar.

What goes with it?

It is no less important what horse meat is served with - this also determines the benefits and harms. This meat is eaten with potatoes and other vegetables. Salads, stews, and boiled fruits promote maximum and complete absorption of proteins. Porridge is also allowed as a side dish, but horse meat is less digestible with it. The product is combined with spicy, spicy spices- bay leaf, horseradish, garlic, salt, onion. Sauces made from tomatoes and herbs enrich and enhance the taste.

If there are no prejudices, then horse meat diversifies the diet. However, people with chronic diseases who have not previously consumed such meat need to be careful. Before including a new product in your diet, it is recommended to obtain the approval of your doctor.