Useful properties of horse meat for humans. Why horse meat is useful: meat composition, nutritional properties, benefits and harms

Horse meat is the meat of horses for human consumption. The meat of young horses of two and three years of age is most often eaten. However, the meat of foals aged nine months to one year has the greatest nutritional value, aromaticity and tenderness.

Horse meat has a specific taste. Among nomadic peoples, this product is a favorite dish. Horse meat is quite tough. To make it soft, it should be boiled for at least two hours.

Nutritional value and calorie content of horse meat

Horse meat is a dietary meat that is easily absorbed by the body. In 100 gr. meat contains 167.1 kcal.

Nutritional value per 100 gr. product: fats - 9.9 gr., proteins 19.5 gr., carbohydrates - 0 gr.

Useful properties of horse meat

Compared to other types of meat, horse meat contains the largest amount of complete protein - approximately 20-25%. The composition of water in meat is approximately 70-75%, and fat - from 2 to 5%. The benefit of horse meat is its high content of such useful substances as sodium, potassium, iron, amino acids, nicotinamide, phosphorus, copper, riboflavin, thiamine, as well as vitamins A, B, E, PP.

Studies have shown that the benefits of horsemeat also manifest themselves in helping to neutralize harmful effects and radiation. Nomadic peoples claimed that the skin of horses, when eaten, can improve potency.

A large percentage of the benefits of horse meat lies in the special properties of horse fat. Between vegetable and animal fats, it occupies an intermediate position and has a choleretic effect.

Frequent consumption of horse meat after jaundice is recommended in order to restore and normalize liver function. And horse fat has found wide application in various cosmetics. In folk medicine, it is used to prepare a healing ointment for burns and frostbite, as well as to prepare medicines for colds.

Horse meat is hypoallergenic and perfectly absorbed by the children's body. Due to the high content of B and E vitamins, one more useful property of horse meat can be distinguished - after eating it, blood circulation in the body improves significantly.

Horse meat lowers blood cholesterol and improves metabolic processes in the body. Therefore, the properties of horsemeat have found application in diet therapy for obesity.

Fermented milk products of horses (chigyan and koumiss) contain a large number of important useful components for the human body: acetic and lactic acid, antibiotics. Eating these foods prevents gastrointestinal diseases and improves digestion. Also fermented milk products of horses make up for the deficiency of ascorbic acid - a vitamin necessary for normal metabolism in the body.

Harmful properties of horse meat

Despite a lot of positive qualities, horse meat is not very popular. There are several reasons for this.

Firstly, it is a low content of carbohydrates - no more than 1%, and this is a favorable environment for the reproduction of all kinds of bacteria.

Secondly, horse meat is poorly stored.

Contraindications to the use of horse meat

Horse meat, like any other meat, is not recommended to be consumed in large quantities. Excessive consumption of this product increases the risk of cardiovascular disease, as well as the skeletal system (osteoporosis).

Video from YouTube on the topic of the article:

In folk medicine, horse meat is considered a healing product. And for good reason: this dietary meat contains many useful substances. Not only traditional healers, but also doctors often recommend this product to restore health and treat sick people.

The composition and calorie content of horse meat

Some people like the aroma of horse meat, some do not - it's a matter of habit. The Swedes and the French, for example, eat this meat raw, generously flavored with spicy sauces. In other countries, in order to rid the product of a specific smell, it is either pickled, or preserved, or added to smoked sausages, mixed with other types of meat products.

Smelly meat brings great benefits to the human body. Horse meat is absorbed by the gastrointestinal tract much faster than dietary beef, despite the large amount of animal protein (25%). And all thanks to the successful, well-balanced content of amino acids.

Due to the absorption rate (it is eight times higher than the absorption rate of beef meat), no fibers do not rot in the stomach, do not disrupt digestion. Moreover, the choleretic effect that horse meat has restores the functioning of the liver and generally has a beneficial effect on human health.

Another amazing fact. Scientists have found that the fats contained in horse meat are a cross between vegetable and animal fat. The total amount of fat is no more than 5%, or even less. Therefore, it is a dietary product that does not cause obesity, is not deposited in fat, and can be used in weight loss diets.

Horse meat contains many useful substances:

Vitamins A (retinol), E (tocopherol), C (ascorbic acid), group B;

Trace elements iron, potassium, calcium, phosphorus, magnesium, sodium, zinc, manganese, selenium, copper;

organic acids.

The calorie content of horse meat is very low. One hundred grams of fragrant fillet contains from 130 to 170 calories. Horse meat should be boiled or stewed for a long time, at least three hours. H has very hard fibers that soften only from prolonged heat treatment.

The benefits of horse meat for the human body

The beneficial properties of horsemeat are that it perfectly regulates metabolic processes. This means that the inclusion of this meat in the treatment and preventive diet will contribute to the gradual reduction of excess weight. Moreover, the high content of organic acids and a balanced vitamin-mineral set have a beneficial effect on the condition of the stomach and intestines, normalizing their activity.

The nomads, who, for obvious reasons, were the first to consume horse meat, noticed its ability to invigorate, warm, and give strength. They found that if you eat the skin of an animal, it will significantly increase male potency.

The following beneficial properties of horse meat have been proven:

Improves the condition of the vascular and cardiac systems;

Reduces the level of "bad" cholesterol;

Stimulates blood circulation;

Prevents anemia and increases the level of hemoglobin in already developed anemia.

Surprisingly, horse meat is also useful in that it is able to reduce the harm done to the body by radiation and chemotherapy. Weakened from toxic damage, people definitely need to eat healthy red meat with an unusual taste. It will help the body recover quickly and slow down the progression of the disease.

Horse meat almost never causes allergies. There will definitely be no harm from horse meat, and therefore it can and should be used to feed children from the first year of life. Thanks to amino acids and vitamins, babies will grow up healthy and strong. The only contraindication to horse meat in this case is individual intolerance. But it is extremely rare.

Medicinal properties of horse meat

Many folk healers actively use horse fat in the treatment of patients. It is purchased in a purified, completely ready-to-use form or is heated independently at home. This product really has special properties. It is used externally to relieve pain, frostbite, bruises, dislocations, burns, otitis media are treated, and when used internally, they lower cholesterol, clean blood vessels, and restore digestion.

Horse meat is also actively used in healing practice:

Due to its significant choleretic effect, it must be included in the diet of a person who has had jaundice in order to restore liver function;

It prevents the development of atherosclerosis due to the ability to restore the elasticity of blood vessels and remove cholesterol;

Horsemeat is prescribed to improve the functioning of the heart;

Horse meat improves the condition of a patient with diseases of the biliary tract, reducing the likelihood of exacerbation and an attack of pain;

Horse meat is eaten in order to stop and prevent muscle dystrophy;

For those who, by virtue of their profession, are forced to work in unfavorable conditions, being exposed to radiation, it is important to eat horse meat in order to restore the immune system and prevent the development of tumor processes.

Who Shouldn't Eat Horse Meat

And yet there are situations when you can talk about contraindications to horse meat. This is not only about individual intolerance, but also about certain restrictions that apply to heavy protein foods in general. You can not abuse meat, even dietary, in the presence of the following diagnoses:

Stroke, heart attack;

Hypertension;

Osteoporosis;

Diabetes;

Bleeding of the stomach;

bowel cancer;

Acute renal failure.

Patients with this diagnosis should not include meat in their diet at all. They require a completely different diet. In addition, if a person has an excessive production of bile, then horse meat is harmful to him due to its choleretic effect.

This undoubtedly healthy meat has certain features that must be taken into account so as not to harm your body. First of all, it is best to use young horse meat. The age of the animal should range from a few months to a maximum of three years.

Horse meat is very poorly stored, so it either needs to be eaten quickly, or immediately canned or withered. However, there are nuances here too. The fact is that this meat very often contains such dangerous bacteria as salmonella and trichiosis. The chemical composition, in which there are practically no carbohydrates, is an excellent environment for the propagation of pathogenic microflora.

It is no coincidence that the products of horsemeat suppliers are checked especially strictly by the veterinary stations. If a pathogenic bacterium enters the human body, the consequences will be severe, up to bleeding and death (with improper treatment and late diagnosis of the disease). In any case, eating raw or undercooked meat is, in principle, very dangerous, and horse meat is doubly dangerous.

The meat of a healthy animal poses no danger. It should be eaten as soon as possible so that the product does not spoil.

Horse sausage kazy (see photo) is one of the most beloved meat products of the Turkic people. In large cities, this product can only be found in special stores, while in Tajikistan and Uzbekistan, horse sausage is sold exclusively on the market.

Basically, kazy sausage is prepared only for holidays, since this product is considered not just a meat delicacy, but a national dish of two states (Uzbekistan and Tajikistan). This sausage can be presented in smoked, dried or boiled form. Only natural products (horse meat, lard, intestines) are used for its manufacture.

To make the sausage very tasty and juicy, for its preparation they take the meat of fattened horses that have reached the age of three.

Compound

The composition of horse sausage kazy includes many substances useful for the body:

• amino acids;
• proteins fats carbohydrates.
• vitamins of groups A, B and E;
• minerals (potassium, iron, phosphorus, magnesium).

The calorie content of kazy sausage is quite high, so you should not abuse it so as not to harm your health.

The beneficial properties of horse sausage kazy have a beneficial effect on the body, strengthening health and improving well-being.

Since it contains many useful substances, it is used for:

• increase in the level of hemoglobin in the blood;
• lowering blood pressure;
• strengthening the immune system.

The only contraindication to the use of kazy sausage is its high-calorie content, so you need to eat it in moderation so as not to harm your health.

How to cook and cook kazy sausage at home?

Cooking and cooking kazy sausage at home is very simple. The main thing is to follow the recipe step by step, and then everything will work out. To make it, you will need horse meat, lard, intestines and spices. This product is considered truly natural, because it does not contain any food additives.

To make horse sausage, you need to take one kilogram of horse meat, wash it thoroughly and cut into small strips. Then take about five hundred grams of horse fat and also cut into strips. Fold the finished meat products into a deep container and add a pinch of ground black pepper, two teaspoons of cumin and salt to taste. Mix all the ingredients well, cover with a towel and refrigerate for about two hours. Next, you need to prepare the horse intestines (thoroughly wash and clean). After that, it is good to tie one end of the intestine with threads, and from the other end fill it with horse meat, alternating it with lard. Next, the filled intestines are tied and placed in a deep pan covered with enamel. It is necessary to fill the sausage with water and put to boil for about two hours. After the time has elapsed, the product must be cooled.

Ready horse sausage will have an excellent aroma and amazing taste. Perfect for serving on the holiday table.

xcook.info

Horse sausage (kazy) - a delicacy and ecological dish

Horse sausage (kazy) is a national Central Asian dish. In Kazakhstan, Kyrgyzstan, Mongolia, nomadic tribes still cook horsemeat sausage by hand, with the whole family involved. Men carry out the process of slaughtering horses 2-3 years old specially grown for this purpose, and also cut meat, women process intestines and cook kazy.

But horse meat is eaten not only by the peoples of Asia. Russians in ancient times also made sausage exclusively from horse meat. Now horse meat is considered a delicacy and is not cheap. But this meat has a number of advantages:

• horse meat contains a complete and balanced protein in terms of amino acid composition, which gives it every right to be considered dietary meat, which is perfectly absorbed by the body (8 times faster than beef);
• horse meat is able to lower blood cholesterol levels, has a low fat content, and the fats it contains occupy an intermediate position between animal and vegetable fats;
• a considerable content of vitamins and microelements, and especially vitamins A, E, group B and iron;
• horse meat is hypoallergenic.

The only drawback of horsemeat is the low percentage of carbohydrates, which creates a favorable environment for the reproduction of bacteria and the meat is poorly stored. Therefore, veterinary services carefully check the meat of horses for the presence of salmonella. But proper storage and preparation of horse meat will only help to benefit from meat for the human body.

Horse sausage is a worthy decoration of the festive table, an environmentally friendly and very tasty dish. The filling for kazy is made from horse ribs, which are cut into strips. The meat is then seasoned with a mixture of salt, black pepper and garlic, and stuffed tightly into carefully washed large intestines. The shape of the sausage can be varied, but the length is no more than 60-70 cm. Kazy is left in a dry place to soak with seasoning, and then boiled, fried, dried or smoked. Boil raw sausage for at least two hours. Kazy is eaten both in its natural form and as an addition to pilaf.

In addition to kazy, such types of horse sausage as makhan and shuzhuk are also popular.

Mahan is a cured or "dry" sausage, very dense and quite specific. Prepared from horse meat and fat with spices.

Shuzhuk is thermally processed in the same way as kazy, but the filling is presented in the form of minced meat from any part of the carcass.

kovbasna.com.ua

A real delicacy with a delicate, delicate and unique taste is halal horse sausage, without which no important feast among the peoples of the East can do.

What is the name of horse sausage

Horse sausage is known to consumers under the names "Kazakh", "Crimean" and "Kazan". These varieties of sausages differ in cooking technology, and the only thing that connects them is the use of horse meat as the main ingredient.

Depending on the production technology, horse sausage is distinguished into several types:

• "Kazakh" (the second name is Kazy), is made in four types:

Dry-cured,

smoked,

Semi-smoked,

Boiled.

• "Crimean" (second name - Mahan), is made in two forms:

Dry-cured,

Smoked.

• "Kazan", is made in two types:

Semi-smoked;

Boiled.

Cooking horse sausage

The preparation of sausages from horse meat does not have a significant difference from the preparation of sausages from other types of meat, however, there are still some technological features.

Such features, different from the standard production of sausages, include:

• the principle of deboning the carcass - unlike traditional production, for horse sausage, when separated from the bone, the meat is removed not as a whole cut, but by the muscle, separating and cutting off each muscle separately;
• for horse sausage (especially dry-cured varieties), the meat is trimmed exclusively to the highest grade - only pure meat and fat are used, without the content of veins and connective tissues;
• when maturing meat for horse sausages, no ripening accelerators are used;
• unlike other types of meat, horse meat for sausages in salting and spices ripens for at least 40 days;
• cutting meat into horse sausages (with the exception of boiled varieties) is done only by hand.

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Harm of horse sausage

According to its properties, horse meat is an ambiguous product, however, contrary to common fears, nutritionists argue that there is no harm from eating horse sausage for the body, since only top-grade trimmed meat is used for its manufacture.

At the same time, there are some restrictions on the amount of horse sausage consumed by people suffering from gallbladder diseases, for two reasons:

• the composition of horse meat stimulates the production of bile, which is undesirable with a tendency to increased bile formation;
• the use of a large amount of salt and spices in the formulation of horse sausages is undesirable in the presence of cholelithiasis.

The benefits of horse sausage

Nutritionists draw the attention of a much wider group of people who need natural restoration of various imbalances in the body to the beneficial properties of horse sausage, since it has been proven that horse meat:

• absolutely hypoallergenic, and has no contraindications for use by both children and adults;
• improves blood circulation and its saturation with blood cells, in connection with which it is especially recommended for people suffering from anemia and cardiovascular diseases;
• has the maximum marked content of vitamins E and all - group B;
• promotes liver regeneration, restoration of its performance, and is a recommended product for people who have had Botkin's disease;
• thanks to a protein that is full of amino acids, it is absorbed 8 times faster than beef meat.

good-soviet.ru

Horse meat: benefits and harms | Healthy and simple

Since we started talking about several types of meat that are exotic for us, the harm and benefits of horse meat cannot be left aside. Because although the attitude to this meat among different peoples, to put it mildly, is different, but, for example, in Central Asia, where all life is traditionally associated with horses, this is the basis of the entire diet. And if fate suddenly suddenly sends us to these lands or, say, we have acquaintances from there, then one way or another we will have to intersect with horse meat. Therefore, in order to be fully armed and to accurately imagine what the harm and benefits of horse meat are, let's pierce it with our intent and inquisitive gaze.

Without much discussion about the dangers and benefits of horse meat, it has been used since time immemorial in Central Asia.

The benefits of horse meat (so far without harm)

• It is believed that cold horse meat has a warming effect, gives vigor and strength. And the horse meat skin increases even male power. Which, together with the fact that it contains many useful trace elements, vitamins, as well as water, makes it understandable that it is so popular among nomadic peoples.
• At the same time, horse meat is nutritious and even dietary meat: it contains more high-quality protein than other types of meat. Moreover, they are absorbed by the body in about 3 hours - this is 8 times faster than beef.
• Horsemeat contains little fat. Therefore, due to its high nutritional value, but low calorie content, horse meat is recommended for people who need to lose weight. Plus, the high content of organic acids in horse meat helps to activate metabolism and normalize the activity of the gastrointestinal tract.

Horse meat is a nutritious but low-calorie product.

• Horse meat does not cause allergies, and therefore can be consumed even by children of the first year of life.
• Horse meat benefits the cardiovascular system by lowering cholesterol levels and helping to stimulate blood circulation. Also, due to the high content of iron and hemoglobin, it is recommended for anemia.
• And the last benefit of horse meat is to reduce the harm from radiation and its use after chemotherapy.

Shurpa is one of the popular national dishes with horse meat.

Both the harm and the benefits of horse meat

1. In the very first place, both the harm and the benefits of horse meat are due to its freshness and method of preparation: it is very poorly stored.
2. The fats contained in horsemeat are, as it were, intermediate between vegetable and animal fats, and also have a choleretic effect. For this reason, horse meat is recommended for liver diseases and after jaundice (for speedy recovery). However, in diseases associated with an excess of bile, it can be harmful.
3. Too much horse meat in the diet (just like other meat) will bring categorical harm instead of good. The following body systems receive especially great harm from the abuse of meat:
   • cardiovascular (stroke, hypertension)
   • digestive (diabetes)
   • bone (osteoporosis),

   as well as the kidneys.

As with other foods, the benefits and harms of horse meat depend primarily on the amount consumed.

Neither harm nor benefit of horse meat

• Horse meat has a peculiar taste, for which one must be prepared. To some, it tastes like grass, which, in fact, horses eat.
• Also, horse meat is very tough meat, and therefore requires a lot of effort when cooking: it is considered standard to marinate it first, and then cook it for 2-3 hours.

Harm, not the benefits of horse meat

Horse meat may contain trichinosis and salmonella, and therefore is prohibited for consumption in its raw form and must undergo a thorough sanitary check.

Raw horse meat can be consumed only at your own peril and risk.

Conclusions about the dangers and benefits of horse meat

In fact, horse meat turned out to be a very dietary, but capricious product. Therefore, it is probably possible to use it on occasion, but only if it is prepared by hands that inspire confidence in us: the fine line between the harm and benefit of horse meat lies precisely here. So let's stay safe and healthy!

At the sight of such a kazy sausage, all arguments about the benefits and harms of horse meat simply fly out of my head.

zdorovoiprosto.ru

Do not believe the myth that horse meat is tasteless meat. This dietary product has an unusual spicy taste. When prepared correctly, it will turn out to be a deliciously tasty and healthy dish.

Horse meat is called horse meat, which is eaten. Usually they eat the meat of young horses or slightly grown foals. Whereas horse meat is not used, as it is characterized by rigidity, an unpleasant taste and a specific aroma. However, even the most “correct” horse meat in itself is a dish for an amateur. This is a rather hard product with an unusual taste for the average Russian, so it is often added to sausage or minced meat.

For the meat to be edible, the horse must move a lot in the pasture. The stall development is allowed no longer than two months, which makes the production of horse meat difficult and costly. Therefore, the product remains a delicacy for gourmets.

When cooking, the meat must be boiled for at least two hours. To give tenderness, horse meat is pre-marinated, and during the heat treatment, herbs, spices, sauces or sour cream are added.

In Russia, horse meat is not popular due to historical features: our ancestors led a sedentary life. Today, in some republics, this is a familiar product, while in other regions, only snacks for beer are produced from it.

It is a traditional food of nomadic peoples. Since ancient times, horse meat has been a key component of the diet of the Mongolian and Turkic tribes. Nomadic peoples boiled, stewed and fried horse meat, prepared it in dried and salted forms, and made various types of sausages.

In Japan, there was no place for grazing, so for many centuries this meat was considered a delicacy there. In Germany and France, horse meat is added to sausages and frankfurters.

Do not eat: Indians and Brazilians, gypsies, Americans and Irish. But here it is not so much a matter of taste, but of the attitude of national cultures towards horses. For religious reasons, Jews and Arabs do not eat this product.

The myth that horse meat has a disgusting taste is very tenacious. This is due to several reasons.

• The meat of older horses, indeed, does not have a very pleasant taste.
• During the retreat, Napoleonic soldiers were starving, and therefore ate the meat of fallen animals. It is obvious that such a product was initially spoiled. In addition, gunpowder, which was used instead of salt and spices, added “piquancy”. It is quite possible that the French soldiers hated this “delicacy” so much that the myth of the inedibility of horse meat was entrenched in the mass consciousness for centuries.

Yet today in Russia they are beginning to appreciate it. The notorious Sergey Lukyanenko also contributed to this, who in one of the stories spoke in detail and appetizingly about the taste, benefits and rules for eating this meat.

The nutritional value

100 g of boiled horse meat contains about 189 kcal, almost 20 g of protein and 10 g of fat. It contains approximately 70% water, and therefore it is easily absorbed. But when fried, it becomes very fatty, tough and high-calorie - up to 234 kcal per 100 g.

This is an excellent source of proteins. Protein from horse meat is better absorbed than from other species.

A real champion in the amount of molybdenum contained in it. Also present: potassium and sodium, phosphorus and iron, sulfur and cobalt, copper and magnesium. Many amino acids and various B vitamins, as well as thiamine and riboflavin, vitamins A, PP and E.

What benefit does

This meat is not very popular, although it has a lot of useful properties.

• When cold, it gives a warming effect, which can be adopted in the winter.
• Almost never causes allergies.
• In boiled form, it is a dietary product and is excellently digested.
• Saturates the human body with amino acids.
• Improves the work of the digestive tract.
• Regular use has a beneficial effect on metabolic processes.
• Gives an anti-sclerotic effect.
• Horse fat has choleretic properties and is more beneficial than beef or.
• Helps fight the harmful effects of radiation - a fact proven by scientists.
• Doctors note the effectiveness of the product in the prevention of iron deficiency anemia.

Some scientists claim that the benefits of horse meat are superior to those of beef or pork.

With proper heat treatment, such meat can be consumed by children and the elderly.

Is it possible to lose weight

This is a dietary product that is included in the diet of debilitated patients, including those suffering from diseases of the liver and gallbladder. The beneficial properties of horse meat help to lose weight a little without much suffering and hunger strikes.

One of the diet options with horse meat:

1. For breakfast, eat 200 g of boiled horse meat, porridge and unsweetened tea.
2. For lunch, cook 300 g of goulash from horse meat, celery, tomatoes, carrots and onions. Drink goulash with natural juice from your favorite fruits.
3. Dine on a vegetable salad with the addition of 100 g of boiled meat, and wash it all down with unsweetened tea.
4. Before going to bed, drink a glass of any fermented milk product, for example, the benefits of which we have already talked about.

For breakfast, you can cook any cereal, but without adding milk. For dinner, you can serve not only a vegetable salad, but boiled or fresh vegetables. It is also advisable to drink herbal infusions and take vitamins.

To lose up to 5 kg, this diet must be followed for 10 days.

What could be the harm

Harm from horsemeat is limited to the following cases.

• It is better to pour out the broth after cooking meat, as it can cause indigestion.
• When fried, it often causes nausea and heaviness in the abdominal region, so you should only eat boiled.
• Horse meat can be contaminated with trichinella and salmonella. Therefore, do not buy the product from dubious sellers.

Horse meat must undergo a thorough heat treatment before being eaten. Then it will not cause any harm to your health.

How to choose and how to store?

Horse meat is similar to beef but darker in color. Choose a piece that is dense and elastic to the touch - these are signs of freshness. The surface should be slightly shiny and slightly damp.

But pay attention: if you attach a napkin to good meat, it should remain dry, without wet spots.

Fat in horse meat has a yellowish color. It should be soft and easy to melt even in the hands. Optimally, if the fat is almost white, then you have foal meat in front of you.

This product is very capricious, so it will not be possible to store it for a long time. It is not worth freezing, as the meat loses its taste and useful properties.

If you have bought a lot of horse meat, do not put it in the refrigerator, but rather make blanks. Homemade stew from this meat has an excellent taste, is perfectly stored and saturates the body for a long time.

Culinary Help

Horse meat is stewed, fried. Vegetable goulash, steaks, meatballs, homemade sausages and sausages, stew are prepared from it.

Basically, national horse meat dishes are similar: these are pieces of meat, a large amount of broth and some vegetables.

• You can cook something more exotic, for example beshbarmak (or besbarmak), which is pieces of chopped boiled meat with noodles.
• It is easy to reproduce the recipe with the name "kyzdyrma" on your own. In addition to the main ingredient, it also includes potato slices, onion rings, peppers and aromatic herbs.
• One of the most revered and delicious dishes is the Tatar azu. It consists of horse meat cut into small bars, a large amount of broth, fried potatoes, tomatoes, pickles and spices.

The meat must be marinated, and not in herbs and peppers, but in a more effective marinade. You can use vinegar, a large amount of onions, wine, mayonnaise, mustard. If you decide to boil horse meat, keep it in boiling water for at least two hours. It is also desirable to simmer for several hours. The longer, the more tender the dish will turn out.

The product is compatible with:

• bow;
• spices;
• herbs;
• tomatoes;
• carrot;
• bell pepper;
• potatoes;
• turnip.

Connoisseurs of oriental cuisine like to serve cooled chunks of horsemeat with onions and salt. It is believed that in the form of heat it is not so tasty.

As you can see, preparing horse meat dishes is not so difficult, you just have to spend a little more time than usual.

Horse meat is one of the cleanest, leanest, high-calorie and healthy meat products. Horse meat has a rather specific smell and herbal taste. It is recommended to eat horses no older than three years of age. But the most useful and tasty meat is from a young ten-month-old stallion. Horse meat differs from foal meat in the color of fat. Stallions have pink or white fat, and yellow horses.

horse meat properties

Horse meat has dietary properties, thanks to which it is quite easy to digest in the human body. One hundred grams of horse meat contains one hundred and sixty-seven calories and zero carbohydrates. It contains the most protein compared to the meat of other animals whose meat is eaten. There are also many useful substances and vitamins. This is the percentage of sodium, potassium, iron, amino acids, phosphorus, copper, thiamine and many others. Horse meat has another valuable property: it contains a substance capable of neutralizing the effects of radiation. Horse fat is able to remove bile from the body, therefore, due to its properties, horse meat is recommended for jaundice. Horse fat is good for the liver.

The benefits of horse meat

Horse meat is famous for its low content of allergenic amino acids and a variety of heavy compounds, so it is useful for people with allergies.

The low fat content allows horsemeat to be consumed while dieting. The high water content in meat allows food to be digested faster by the body. Even beef meat is incomparable to horse meat. The composition of horse fat is more similar to the composition of vegetable oils, so it has a very low percentage of cholesterol and a very well-established choleretic effect. By eating horse meat, the body receives high-quality protein, and useful substances normalize the metabolic process in the body. It has also been proven that horse meat improves potency.

Horse fat is widely used in cosmetology for masks.

In case of frostbite or burns, horse fat is smeared on the affected part of the body. It has a soothing effect on the skin and relieves pain sensations.

The use of horse meat

Raw products that are obtained from the slaughter of a horse are quite valuable objects in the field of medicine. It is often used in diet therapy, atherosclerosis, hepatitis, pancreatitis, obesity and metabolic disorders. Anti-lymorocyte serum, necessary in the process of transplantation of internal organs and tissues, is extracted from horse meat. Horse gastric juice has also found its use in medicine, and pregnant mares have genodotropin, which stimulates the maturation of the female egg.

Increased protein, taste and smell, excellent morphological composition and dietary value, low production costs and minimal cost are the reasons for the high percentage of popularity among the population.

Horse meat is a hypoallergenic product. It contains a large amount of vitamins B and E groups. Therefore, thanks to this feature, horse meat is able to improve blood circulation in those who constantly use it. Patients with anemia are recommended to include it in their regular diet.

Harm horse meat

If certain storage conditions and processing technologies are not observed, horse meat is quite dangerous for eating.