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Goose meat: the benefits and harm

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Goose meat is a source of iron and protein. Fat birds contains almost no cholesterol. But, since this meat is not eaten as often as chicken and duck, the benefits and harms of this product are not known to everyone. People who eat goose know how valuable its meat is. Due to the fact that the cultivation of geese for meat is a rather painstaking process, the cost of poultry is much higher than that characteristic of our usual chicken.

Not everyone can decide to breed geese at home, as it is not always beneficial, despite the fact that geese grow quite fast for meat.

Is goose meat really that useful? At first glance it may seem that the meat of geese is quite fat, but it is not so, most of the fat is in the skin of the bird. By itself, the calorie content of goose meat is low, however, it is still considered fat. If you separate the skin from the meat, the caloric content will be noticeably lower. Unfortunately, goose is not recommended to be eaten by people who are on a diet.

The fat content of the goose is due to the fact that it is a waterfowl, a layer of fat protects it from hypothermia. It is worth noting that its fat is very useful, but the fat of chickens that a person has grown fond of man contains concentration agents, therefore it is not recommended to use it in its pure form. Goose fat, on the contrary, enriches the body with essential vitamins A, B, C and minerals, such as iron, zinc and calcium, cleanses from accumulated radionuclides and toxins. Most of the beneficial properties in the young bird.

The benefits of goose and side effects of eating goose

What is the benefit of goose meat? In addition to the above useful properties, goose meat also has healing properties, namely:

  • helps to improve the human nervous system and has a positive effect on the digestive tract,
  • has an excellent choleretic effect, which is extremely important for urolithiasis,
  • slows the development of cancer cells in the body,
  • boosts and strengthens the immune system
  • increases hemoglobin, because especially recommended for people suffering from anemia,
  • prevents the development of cardiovascular diseases.

No matter how wonderful goose meat may seem at first glance, one should also understand that harm from goose meat is also possible: eating it regularly can risk getting better quickly, which is not recommended for people suffering from obesity. Gusyatina is contraindicated in diabetes mellitus, pancreatic diseases, as well as in atherosclerosis.

How to choose a goose

If you decide to diversify the diet by introducing goose into it, you should understand how to choose the right goose. First, the skin should pay attention: it should be a characteristic yellowish shade with a pink undertone without any damage. If the skin of the bird is sticky, you should refuse to purchase this carcass. Good meat, if you press it with your finger, will be sufficiently dense and elastic, will quickly acquire the same shape. It is best to buy a large carcass, as it is more delicate and juicy compared to a small goose.

To determine the age of a bird, you need to look at the color of its paws: they are yellow in young individuals and red in adults. Fat also deserves attention: in a young individual it is transparent and clean; if it is yellow, it means that the bird is old, and therefore more dry and stiff.

It is advisable to keep the carcass in the refrigerator for no more than two months, the purchase of a home goose will be a bargain.

How much should a bird weigh? A good goose weighs at least 4 kg or 4.5 kg. When cooking young poultry meat will be softer.

Cooking Poultry

After buying a goose there is a very reasonable question: what can be cooked from the carcass? The easiest way is to bake in the oven, stuffing pre-cabbage, apples or dried fruits. The dish is perfect for festive evenings. It is also important to cook it correctly so that it turns out tasty and juicy. On the Internet you can find many recipes for every taste. To meat had a special taste, it is recommended to rub the carcass with salt and spices, then leave it in a cool place for the night. You can also marinate.

To make the goose remain juicy after cooking, the breast and legs are pierced, as a result of which the fat released from the goose flows around the carcass and it becomes juicy.

If there is little time for baking, and you still want to eat a goose, you can make a delicious goose broth, and make meatballs out of meat.

Goose meat is mistakenly considered to be heavy and fatty food, unworthy for use in the diet. Despite the fact that the goose belongs to the duck family, the total population of this poultry is significantly lower than the prevalence of common ducks and chickens. This is due to the high cost of newborn goslings, the need for constant walking of the birds and the obligatory presence of a nearby reservoir.

What properties has goose

Regularly being in the open and “water treatments” affect the properties that the meat of geese possesses. Sufficiently dense pulp has a rich cherry color and contains almost no fat. All fat is concentrated in the thick skin and directly under it.

Interesting! From the point of view of taste, the meat of Vladimir, fighting Tula and Chinese goose breeds is the most valuable.

Tula fighting geese

Due to its solid muscle mass, the flesh is not particularly tender, unlike more fatty chicken or turkey meat. However, if you use a young bird for cooking and choose the right method of cooking, then the goose meat is able to satisfy the most demanding taste.

Young geese up to 6 months old are suitable for eating.

Of particular value is goose liver, from which the famous foie gras pate is made. Even the fat accumulated by the bird is distinguished by its undoubted benefit. Despite its high energy value, it has the property of removing toxic substances and radio nuclides from the human body.

Important! The content of fully digestible proteins in goose is at least 85%. Half the weight of a bird is healthy goose fat.

Goose meat has a peculiar pleasant aroma and a pronounced taste. According to experts, the quality of meat is influenced not only by the technology of preparing a particular dish, but also by observing the rules of slaughtering poultry. In order to preserve the juiciness and special taste of the pulp, geese are recommended several days prior to slaughter, watered with water with the addition of table salt. It is advisable not to disturb the bird immediately before slaughter, in order to avoid an excessive release of adrenaline, which is able to radically change the taste of the bird for the worse.

Gusyatina contains many vitamins and minerals.

How is goose meat useful?

Periodic use in cooking goose has an invaluable benefit to human health. In France, where the breeding of this poultry is widespread, a significant decrease in oncological diseases and pathologies of the cardiovascular system is observed in comparison with other European countries. This fact is confirmed by studies that were conducted by American scientists in those provinces of France, where meat and goose liver dishes are traditionally present in the diet of consumers.

The flesh and by-products of geese are not easily digestible, but the systematic introduction to the menu of dishes from this meat contributes to the onset of a powerful health effect and provides positive changes in human health:

  • dark meat and liver stimulates hemoglobin levels,
  • amino acids in the chemical structure of the product, work to improve the protective functions of the body,
  • increases resistance to stress and minimizes the tendency to nerve overload and depressive state,
  • normal functioning of the gallbladder and digestive organs,
  • human bone system is strengthened
  • the number of cholesterol deposits in blood vessels is reduced, and atherosclerosis disappears,
  • regulated blood sugar levels.

Lean goose meat pulp is used in the nutrition of children, pregnant and lactating women. This meat product is a rich source of proteins, it is indispensable for exhaustion, frequent stresses, during periods of increased mental stress, in old age. Its use helps to stimulate digestion, the removal of toxic substances.

Periodic consumption of goose improves immunity and restores strength in case of illness

Good to know! Chinese doctors believe goose meat is a panacea for many pathological processes in the human body and the best way to fill the lack of vital energy.

When goose meat is banned

In certain cases, goose dishes can aggravate human diseases and harm the body. This mainly concerns the meat of an overfed old bird, in which the fatty layer accumulates not only in the skin and directly under it, but is located in the thickness of the pulp. Beginning at the age of 6 months of poultry, its meat loses its beneficial qualities, becomes more rigid and dry, and its chemical composition is depleted, losing its beneficial amino acids and vitamins.

If you have problems with excess weight, it is better to refuse fatty goose meat.

Meat with abundant fat content has a high energy value, so its unlimited consumption will contribute to the excess of the normal daily caloric intake. This goose is not recommended for people with diagnosed obesity, as well as in the presence of the following diseases:

  • atherosclerotic changes in the vessels
  • inflammatory processes in the pancreas,
  • elevated blood glucose index.

If you have problems with the gastrointestinal tract, you should refrain from eating goose

The presence of problems with the functioning of the gastrointestinal tract is the basis for limiting goose meat, and in case of aggravation of stomach diseases it is recommended to exclude goose from the daily menu.

Goose meat: the benefits and harm

FermoVed.ru »Poultry» Geese »The benefits and harm of goose meat

Goose meat is a source of iron and protein. Fat birds contains almost no cholesterol. But, since this meat is not eaten as often as chicken and duck, the benefits and harms of this product are not known to everyone.

People who eat goose know how valuable its meat is.

Due to the fact that the cultivation of geese for meat is a rather painstaking process, the cost of poultry is much higher than that characteristic of our usual chicken.

Not everyone can decide to breed geese at home, as it is not always beneficial, despite the fact that geese grow quite fast for meat.

Calorie Product

Is goose meat really that useful? At first glance it may seem that the meat of geese is quite fat, but it is not so, most of the fat is in the skin of the bird.

By itself, the calorie content of goose meat is low, however, it is still considered fat. If you separate the skin from the meat, the caloric content will be noticeably lower.

Unfortunately, goose is not recommended to be eaten by people who are on a diet.

The fat content of the goose is due to the fact that it is a waterfowl, a layer of fat protects it from hypothermia.

It is worth noting that its fat is very useful, but the fat of chickens that a person has grown fond of man contains concentration agents, therefore it is not recommended to use it in its pure form.

Goose fat, on the contrary, enriches the body with essential vitamins A, B, C and minerals, such as iron, zinc and calcium, cleanses from accumulated radionuclides and toxins. Most of the beneficial properties in the young bird.

Caloric and chemical structure of goose

Goose meat has a unique chemical composition. The list of useful substances - essential trace elements and amino acids, a rich complex of vitamins.

The calorie content of the goose depends on what part of the carcass is used - the flesh freed from visible fat and skin contains only 160 kcal / 100 g, and the meat together with the skin - from 415 Kcal / 100 g.

Meat with skin contains more than 415 Kcal / 100 g

Know! Goose meat and fat contribute to the intensive removal of toxins, therefore, effective in any poisoning.

Goose meat - a source of almost all types of vitamins of group B, contains a considerable amount of vitamin C, A, PP. The combination of a rich set of vitamins and amino acids provides the production of antibodies against known viruses and helps to get rid of toxins.

Application of goose fat

Plucking carcass

To make the plucking process easier, you need to remove the feathers immediately after slaughter - until the carcass has cooled. Then the feather is pulled out relatively simply, it is only necessary to ensure that, in order to avoid damage to the skin of the goose, a small amount of feathers are pulled out at the same time. After the carcass is rid of the feather, it should be singed over the open fire - this way you can remove the remaining fluff.

It is better to pluck the bird immediately after slaughter - so the feathers are removed easily and quickly.

Dry-tweaked poultry is suitable for long-term storage in the refrigerator.

If a hostess carcass was at the disposal of a carcass that had already cooled, then it is better to use the method of scalding with boiling water to get rid of feathers. Watering with hot water makes it possible to quickly and easily remove the pen, but this method of processing does not allow the carcass to be stored - it should be immediately sent to the culinary industry.

Specialized feathering mechanisms make goose plucking easier

To facilitate the process of plucking, there are special devices with which the feather is removed quickly, leaving no “stumps”.

After careful removal of feather and down cover, the bird should be examined to detect the remaining fragments - they are removed with tweezers. Scorching with a blowtorch or open fire is the final stage of preparing the goose for butchering.

How to pluck a goose

This article describes in detail the method of plucking geese. How to properly conduct the procedure and not deliver the animal pain. How to collect feathers from live geese? How to singe the carcass after plucking?

Cutting carcass

Carcass cutting begins with the removal of the head, the last phalanx of the wings and legs of the bird - these parts can be used to make jelly or a rich broth. After that, you need to cut the torso and remove the giblets - liver, heart, stomach. When pulling out the stomach and liver, it is necessary to act extremely carefully - a damaged gallbladder can irreversibly spoil the taste of the future dish.

Carcass of a goose is carried out depending on the method of further preparation.

Further processing of the carcass consists in removing the internal fat — large fragments of goose fat, concentrated in the abdomen of the bird, should be cut with a small knife. If the goose is used entirely, the cutting ends here. To divide the carcass into individual pieces, you need to cut off the wings and legs, separate the breast fillets. The bone skeleton of the bird is used for cooking first courses, and the carved pulp is ideal for baking or stewing in the diet.

A sliced ​​carcass with internal fat removed can be used to prepare low-calorie dishes.

Farmers and rural residents who have their own farm are accustomed to slaughter and process the goose on their own. For novice farmers it is useful to learn the rules of slaughtering and how to cut the goose for cooking. In this article we will talk about the most popular ways of cutting a carcass.

Selection and storage rules

When buying goose on the market or in a store, you should be attentive to the choice of the “right” carcass. The old goose is hard and dry meat that is difficult to cook, besides, there is not much benefit from such a goose. When choosing a bird, it is advisable to follow the following rules:

  • the skin has a pinkish yellow color, there are no damages and feathers (“stumps”) on it,
  • pallor beak, a feeling of stickiness on the skin, hollow eyes are signs that the bird is clogged long ago and starts to deteriorate,
  • the carcass should be large (2.5-3.5 kg) - for smaller poultry meat is dry and tasteless,
  • the flesh when pressed elastic, has no signs of flabbiness,
  • goose fat is clear, does not have a yellow tint,
  • the beak and paws of a young bird are bright yellow; if the paws are red, then the age of the goose exceeds 6-8 months and its meat is not as tasty as the young individual.

When choosing a carcass, be sure to probe the neck of the bird - there should be enough meat in it. If palpation feels only bone and skin, then in such a carcass there will be little pulp and a lot of fat.

Frozen carcass is harder to choose. Here you should pay attention to the general appearance of the bird - no damage, yellow fat, spots on the skin. Pink icicles speak of repeated freezing, which negatively affects the quality of meat.

Целая тушка гуся используется в запекании, а субпродукты можно пустить на вкусный паштет или начинку для пирогов

Как приготовить гуся

Традиционно мясо гуся готовят, запекая птицу целиком с начинкой. Фаршировать гуся можно яблоками, айвой, грушами и апельсинами, курагой и черносливом, гречкой и рисом, капустой. Bird carcass is baked in a deep dish, occasionally pouring with melted fat.

Broths are cooked from individual parts of the goose meat, on the basis of which you can make excellent rich borscht, solyanka and cabbage soup (calorizer). Some ethnic groups prepare pilaf with goose meat. Boiled and roasted goose meat is added to salads and other snacks.

Calorie and nutritional value

Geese meat is very nutritious. The main part of the fat is stored in the skin. Caloric content of 100 g makes from 315 to 415 kcal, and in 100 g without skin - only 160 kcal. 100 g of boiled goose contains 450 kcal, and the fried product (620 kcal) is considered the most fat and nutritious.

This product has a high amount of fat (39 g), slightly less protein (15-20 g) and no carbohydrates at all. Water - about 68 g, and ash - only 1 g. The usefulness of the product is due to the presence of many of vitamins:

It also contains such micro and macronutrients:

Taste qualities

Gusyatina is no different tenderness, but has pleasant aroma and sweet taste. Therefore, it has many supporters who consider it the most delicious meat. Its taste depends on what fed the bird, on the correct choice of product and on the method of preparation. Many experts are of the opinion that even the slaughter of poultry affects the quality of the goose. To make the flesh juicy and tasty, before slaughtering the geese you need to drink salt water for several days and also not to disturb, so that adrenaline does not emit, changing the taste for the worse.

Pregnant

With good portability of this product pregnant women can eat it, but always need to focus on the characteristics of the organism. Vitamins and minerals contained in it will have a positive effect on the development of the fetus, for example, iron will increase hemoglobin.

Gusyatina refers to red meat, therefore, there is more iron in it than in white (chicken, rabbit, or turkey). But it should be remembered that in a goose a high content of fat, which may not very well affect the body of a pregnant woman. Therefore, in this matter it is necessary to adhere to the sense of proportion and individual sensations.

Nursing mothers

Considering all the beneficial properties of goose meat for the blood-healthy function, it will be useful for women weakened in the postpartum period. But such meat is very fat, and excess fat is fraught with such consequences:

  • deterioration in the absorption of vitamin C,
  • nausea and heartburn
  • decrease in the absorption of calcium salts,
  • weakening of immunity.

From this we conclude that a goose with a minimum amount of fat (without skin) and properly cooked (boiled or stewed) can sometimes be included in the diet of a young mother.

It may seem that a high fat content makes this product forbidden for people who are overweight. But we mentioned that the main percentage of fat falls on the skin, so it is undesirable to use it, and the flesh itself can be included in your diet with a diet, but in small quantities. Fits good stewed or baked meatEspecially useful offal. But still apply with strict diets goose need in limited quantities.

Cooking Application

In ancient Egypt, goose meat was considered one of the most delicious. From it you can cook a huge number of dishes. It is used for borscht, solyanka and pickle, as well as for main courses - cutlets, pilaf, stews, roasts, pate. Geese are baked, stuffed, boiled and fried. For cooking, it is advisable to use recipes invented specifically for this bird, since the product requires more effort to make a tasty dish.

What is cooked in different countries of the world?

Gusyatina is part of the recipes of many countries of the world, but perhaps the most popular and most common can be considered stuffed baked carcass. Potatoes, apples, mushrooms, dried fruits, and various cereals are used as fillings.

Most often it is served at the Christmas table. This is the central dish of the holiday on the table at the Germans. They are famous for good appetite, so for Christmas they have decided to cook a lot of fatty and delicious dishes, including fried goose with apples, various sausages and pies. Christmas Goose Christmas at the French does not pass without foie gras liver and stuffed chestnut goose. By the way, foie gras is a French paradox: its constant use reduces cardiovascular diseases and prolongs life. Foie gras In Russia, the end of the Christmas fast coincided with the beginning of hunting and mass slaughter of birds and livestock. Therefore, the abundance of meat dishes - the presence of roasted stuffed pigs, geese and ducks - was commonplace. Gusyatinu was added to the filling for pies, homemade sausages, cooked from it appetizing broth and aspic.

How to store at home

Store the goose at a temperature not exceeding + 2 ° C. The best place for this is fridge. With a shelf life of more than 3 days, it will begin to lose freshness and change its taste. You can put the goose in the freezer, then the shelf life will increase. Frozen birds are stored for up to 6 months: it is important not to change the temperature and not to re-freeze.

Who can harm

If a person has health problems, then use the geese meat with caution so as not to worsen health. Abuse of this product may aggravate the condition in the presence of such diseases:

  • obesity,
  • problems with the pancreas, liver and stomach,
  • elevated blood sugar levels.

Cooking secrets

Goose meat is quite tough, so it will take about 3 hours to cook. To make the goose more delicious, soft and juicy will help such simple recommendations:

  1. Having plucked and gutted carcass, put it in a fridge for a day or two.
  2. Rub the meat with salt and spices and leave to soak in a cold place for about eight hours.
  3. Soak the meat in wine, soy sauce, vinegar or lemon juice.
  4. Add the grated berries to the spices and rub the goose with this mixture.
  5. When baking whole, to drain extra fat, make punctures on the sternum and at the base of the legs.

The benefits of goose meat

Rich in poultry meat with vitamins, micro-and macronutrients. It contains a full range of amino acids that are actively involved in the fight against various viruses and bacteria.

Moderate use of goose meat:

  • has a positive effect on the work of the nervous system,
  • has a beneficial effect on the digestive system,
  • helps to prevent the development of malignant tumors,
  • strengthens the immune system
  • increases hemoglobin, in connection with which the goose meat is strongly recommended to be included in the diet for people suffering from anemia.

Harm goose

Gusyatina is considered quite fatty meat, and therefore it is contraindicated for people who are overweight.

Also, the use of this product should be abandoned for diabetes, as well as for problems with the pancreas. When symptoms of atherosclerosis should be limited to the use of goose.

Excessive use of goose can cause serious harm to the body.

Goose meat: useful properties, contraindications, how to choose a carcass

Goose meat is mistakenly considered to be heavy and fatty food, unworthy for use in the diet.

Despite the fact that the goose belongs to the duck family, the total population of this poultry is significantly lower than the prevalence of common ducks and chickens.

This is due to the high cost of newborn goslings, the need for constant walking of the birds and the obligatory presence of a nearby reservoir.

Calorie goose meat

At first glance, you might think that the amount of fat in this meat product is increased. But this is acceptable only for goose bumps. It contains approximately 400 calories per 100 g. If the skin is separated from the meat, then 100 g will make only 160 calories. Goose meat has the following composition. 100 grams contains: 7.1 g of fat, 25.7 g of proteins, 0 g carbohydrates. Domestic geese have darker muscles due to their greater physical activity when grown in a walking yard. Also, if compared with chicken, the goose meat has a more rigid structure of muscle fibers.

This percentage of fat for waterfowl is especially important, since in cold weather it can protect itself from low environmental temperatures and maintain thermal insulation. An intensive fattening bird may contain about 50% fat. The important thing is that goose fat is good. If chicken carries only harmful substances, then goose fat helps the body to cope with toxins. The meat contains a large amount of vitamin A, B, C, minerals: magnesium, selenium, iron, zinc, calcium and others. As well as amino acids, thanks to which the body fights better against various infectious and viral diseases.

Goose meat has the following beneficial qualities: it has a beneficial effect on the functioning of the nervous and digestive systems. Increases choleretic effect. It prevents the development of cancer and strengthens the immune system. High content of amino acids in the composition. Increases the amount of hemoglobin in the blood. Especially useful for consumption by people with a predisposition to anemia.

An American scientist as a result of lengthy research on the territory of French territory found that those people who regularly used goose meat as food had resistance to cardiovascular diseases, and their lifespan increased.

Harm to goose meat

A large amount of fat in goose meat can lead to excessive body weight, or harm people with obesity.

Therefore, goose meat is not recommended for:

  • Problems with the pancreas,
  • Atherosclerosis
  • Diabetes mellitus.

Goose meat in cooking

What to cook from a goose. Variety of dishes a huge amount. In addition, they will all be tasty and healthy. One of the most popular dishes is roasting stuffed goose. You can stuff with a variety of products: potatoes, nuts, fruits and even cereals. From goose meat turns out very tasty and rich broth. And from the stuffing can be cooked patties, meatballs and other meat delicacies. In order for a dish made of goose meat to be juicy, the following rules must be followed: the goose carcass is rubbed with soy sauce, various spices and left for 8 hours in a cool place.

You can also marinate the meat in vinegar or any other marinade. When baking, goose legs and brisket are punctured with a knife so that the fat leaks out and lubricates the dish. Wild geese are prepared as well as domestic ones. Their cooking is no different. The use of goose meat in cooking is not so common, mainly used for festive dishes. But the correct and tasty cooked goose will carry the benefits for the whole organism, strengthen it and saturate it with amino acids and vitamins.

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