Horse meat, Calories, benefits and harms, Useful properties

Horse meat – horse meat when eaten. Usually
meat of young horses 2-3 years old is consumed,
the meat is boiled for about two hours. Horse meat is specific
taste and is a common, but favorite dish among nomadic

The greatest nutritional value, as well as tenderness and
The meat of foals under one year old has aromaticity.
For the production of horse meat, super-repair young animals are used.
and adult discarded horses.

Horse meat has always been an important part (sometimes a key one)
the diet of the nomadic Turkic and Mongol peoples of Asia
(boiled sausage kazy, shuzhuk or chuchuk), as well as
sour milk of horses – kumis. Horse meat
most widely consumed in Kyrgyzstan, Kazakhstan
and Mongolia. The main one is pasture breeding,
which requires significant land. Short
(maximum 15-30 days) stall housing for fattening.
Longer captivity affects the most
negatively on the taste of meat, its consistency
and is not practiced anywhere. Among sedentary agricultural
peoples, the use of horse meat in meat is usually widespread
not common.

Horse meat is used in the manufacture of some varieties
sausages (for example, cervelata) to give some
viscosity and elasticity, as well as a piquant aftertaste.

The agricultural value of horse meat is highly dependent
from local natural and geographical conditions; eg,
throughout Europe, breeding horses for meat is only profitable
in Hungary. In Japan, where there are no natural pastures,
which makes horse breeding very expensive
occupation, in the Middle Ages at feasts at daimyo sometimes served
horse meat dish, the value of which consisted in its fabulous
high cost.

It is also known that horse sausage is a delicacy. The vile myth
horse meat flavor, common among Europeans, is possibly related to
with the fact that during the retreat from Moscow Napoleon’s soldiers ate
fallen horses, using gunpowder instead of salt and seasoning, which caused
numerous food poisoning.

Horse meat calorie

This type of meat contains an increased amount of proteins and fats.
100 g of raw horse meat – 187 kcal. 100 g of boiled horse meat – 240 kcal,
and in 100 g of stew – 214 kcal. The energy value of roasted horse meat
is 293 kcal per 100 g. The use of horse meat in immoderate
quantities can lead to excess weight.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 19,5 9,9 – 1 69,5 187

Useful properties of horse meat

Among all types of meat, horse meat contains the most
complete protein from 20-25%, as well as water from 70-74%,
fat from 2,5-5% and ash 1%. Horse meat contains potassium, sodium,
phosphorus, iron,
copper, magnesium,
amino acids, thiamine, riboflavin, nicotinamide, vitamins
groups B, A,
RR, E.

Many nomadic peoples have long understood that horse meat is
very useful as a camping meal – when consumed
when cold, it exhibits warming properties.
That is why horse meat is sold in many Asian countries.
almost everywhere.

The nutritional value of horse meat is very high. Unlike
from the meat of other animals in horse meat there is little cholesterol, which
determines its dietary value (meat has anti-sclerotic

Fat in herd horses is mainly deposited on
the belly and on the ribs, so the ribs of the carcass
has the highest calorie content – up to 4949 kcal. With age
horses, the water content in meat decreases, the amount
fat increases.

Fermented milk products of horses – kumis, chigyan contain
a whole bunch of components important for the body: dairy
acid, acetic acid, antibiotics. Specified connections
improved digestion and inhibited gastrointestinal
diseases. Fermented milk products also replenished
deficiency of a vitamin important for human metabolism
– ascorbic acid.

Horse meat contains more organic acids than beef, which have the property of activating
metabolism, improve the activity of the digestive
path, improves the composition of the intestinal microflora.

Dangerous properties of horse meat

Excessive consumption of horse meat can provoke the development of diseases
cardiovascular, bone and digestive systems due to increased
fat content.

Horse sausage production Kazylyk.

See also the properties of other types of meat:

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Anna Evans

Author ✓ Farmer

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