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Despite the fact that beef heart, along with tongue and, belongs to the by-products of the first group, in terms of its nutritional significance it is not inferior to beef, which is considered the most useful food product.
Beef heart is a fine-fiber, dense structure of dark red color. The weight of the heart of a large animal reaches 2 kilograms. Its thickened part is covered with a layer of adipose tissue, which may contain blood clots.
Fresh beef heart has an elastic consistency and returns to its original shape when pressed. Beef heart is sold in the meat departments of supermarkets, chilled or frozen. A high-quality product should not have an unpleasant odor, stains on the surface or significant tears in muscle tissue, which lead to blood loss and deterioration in taste. The cooled heart of young bulls is considered the most valuable and nutritious.
Beef heart: benefits, chemical composition, calorie content
The beneficial effects of beef heart on the body are due to its chemical composition and low calorie content. Beef meat and offal are a source of complete proteins of animal origin, which contain almost all essential amino acids. They are not synthesized in the body and should only be obtained from food. The low content of fats and carbohydrates results in low calorie content and dietary properties. Beef heart is valuable as a rich source of vitamins, which perform important functions in ensuring the vital functions of the body, and iron, which prevents anemia.
- proteins – 16 g;
- carbohydrates – 2 g;
- fats – 3.5 g;
- unsaturated fatty acids – 0.8 g;
- cholesterol – 140 mg;
- ash elements – 1 g.
Calorie content of 100 g of boiled beef heart
is 96 kcal. Beef heart contains vitamins A, groups B, C, E, H, PP and a significant amount of macro and microelements, which not only maintain mineral balance, but regulate vital processes of the body. These are: iron, potassium, magnesium, phosphorus, sulfur, chromium, manganese, etc.
Beef heart can be safely eaten without harming your health. It is especially useful for people who experience regular physical activity, as well as children and adolescents. Their growing organisms urgently need building material, which is protein. The high content of vitamins promotes the rapid absorption of proteins, which activates the growth of muscle tissue.
Doctors allow you to eat beef heart, which is an equivalent substitute for beef, 2-3 times a week, which meets the needs of the average person, replenishes the body with the necessary amount of iron and prevents anemia. In addition, regular consumption of beef heart activates the digestive tract and maintains the acid-base balance at an acceptable level.
Harmful effects of beef heart
Along with useful components, beef heart contains purine bases, which negatively affect metabolic processes and contribute to the formation and accumulation of uric acid. This happens from an excess of meat products in the diet, which causes disruption of capillary permeability and the development of osteochondrosis, gout and other serious diseases.
Excess protein in the diet creates additional stress on the kidneys, which can lead to serious problems. To process excess proteins that come from food, the body has to expend additional calcium, which is taken from the bones, which leads to their weakening.
Due to the significant cholesterol content, excess beef offal is dangerous for older people who suffer from high blood pressure and cardiovascular diseases.
Only balanced consumption of beef and its by-products in combination with healthy side dishes will not harm the body and will not cause problems with the kidneys, heart or digestive system. In rare cases, individual intolerance to beef heart occurs, when it is best to completely abandon this product.
Pork heart damage
The heart is contraindicated in case of individual intolerance and allergies to pork. For diseases of the gastrointestinal tract, only boiled offal is allowed, and other methods of preparation are unacceptable. If heat treatment is poor, you can become infected with microbes. Under no circumstances should you consume a stale product, otherwise you may get poisoned. If you do not abuse the pork heart and carefully heat treat it, then it will not cause any harm to the body.
Pork heart is a very popular offal, which is often indispensable for original, tasty and not particularly expensive salads. It contains a lot of vitamin PP, is quite widely represented, and there is also enough vitamin C. If you are really interested in pork heart, the benefits and harms of which are of concern to cooks, nutritionists, and doctors, then you need to take into account that it contains a lot gland. So much so that this product is strongly recommended for use in the diet of those people who have anemia.
The benefits and harms of pork heart for the body
Thanks to proteins and beneficial amino acids, it is well suited for the diet of people suffering from kidney problems. This by-product also helps to restore, strengthen the nervous system, and in some cases, help cope with the consequences of severe exhaustion. At the same time, the calorie content of pork heart is not very high, a little more than 100 kcal per 100 grams, which makes it possible to consider it a dietary product. So, based on it, you can even make something like a homemade diet for personal use for effective weight loss.
Pork heart also contains large quantities of iodine, which is useful for metabolic processes. And speaking about the benefits of pork heart, we must not forget about the large amount of phosphorus needed for the normal functioning of the central nervous system, as well as to maintain brain activity in good shape. And one more thing: if you don’t know how pork heart is beneficial in general, don’t forget that, like any muscle, it is primarily a protein. And with intense physical activity, increased fatigue, stress, our body needs more protein and, importantly, of animal origin. Therefore, pork heart is an excellent food for those who are experiencing overload.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Use in cooking
You can prepare a wide variety of tasty and healthy dishes from beef heart: cold appetizers, first and second courses, as well as minced meat for pies, dumplings, pancakes and kulebyak.
It is recommended to boil the whole heart. It is washed, cleared of blood clots, poured with hot water, salted, brought to a boil, the foam removed and cooked until tender, periodically checking the softness with a knife or a chef's needle. The finished heart is taken out, cooled and excess fat on its thickened part is cut off.
Boiled beef heart
, cut into thin slices, can be served with vegetable salad as a cold appetizer. It perfectly complements the cold cuts that are often served at the holiday table. Beef heart cut into small cubes can be included in Olivier or Stolichny salads.
You can make many hot appetizers from boiled heart. Place a slice of boiled beef heart on a piece of bread, pour over mayonnaise, sprinkle with grated cheese and place in the microwave or oven. This healthy snack will fill you up perfectly and won’t take much time to prepare.
Boiled beef heart can be used to cook first courses. It is especially suitable for preparing hodgepodge with a whole range of meat products.
To prepare second courses, the boiled heart is cut into cubes or strips, fried with a small amount of oil, poured with tomato, sour cream or milk sauce and brought to a boil. Serve with a cereal, vegetable or pasta side dish, sprinkled with herbs. You can fry portions of boiled heart and serve them with sautéed onions.
To prepare minced meat, boiled beef heart is passed through a meat grinder, lightly fried in oil, pepper and finely chopped sauteed onion are added. This minced meat can be used for filling either on its own or together with potatoes or rice.
Beef heart is an offal rich in vitamins and beneficial microelements. Helps maintain the balance of these substances in the human body. The balance between the benefits and harms of beef heart depends on the quality of the meat and the frequency of consumption.
Food-list
Unfortunately, many people completely undeservedly do not pay attention to such a wonderful product as pork heart, but in vain. Although pork heart is somewhat cheaper than the same meat, in terms of its gastronomic qualities it is not at all inferior to it. Moreover, if properly prepared, pork heart can be extremely tasty and appetizing.
By the way, pork heart differs from beef heart in its softness and more delicate taste. This is due to the fact that the muscle fibers in it are much thinner than in other types of meat products, due to which it cooks less and is somewhat more tender in texture.
In general, pork heart is usually understood as a dark red offal weighing 350-500 grams. Due to the fact that this offal consists of muscles, its structure is hard and dense, but not rigid. As you know, the upper thickest part of the pork heart is covered with fat, which is removed along with the protruding blood vessels before cooking.
It is worth noting that dishes prepared from pork heart are satisfying and rich in complete protein. Contrary to popular belief, offal is not something second-rate and not very healthy, especially since the heart actually belongs to the first (highest) category.
Pork heart can be boiled, fried, stewed or baked in the oven. By the way, boiled pork heart is a fairly popular ingredient in preparing salads and snacks. In addition, you can make delicious minced meat from boiled offal.
Some housewives like to use pork heart as a base for gravies and sauces, which are ideally served with crumbly porridge and pasta. Pork heart is very tasty when stewed. It is mainly stewed with mushrooms, vegetables, cabbage, potatoes and various sauces.
In the food industry, pork heart is used in the production of various pates and sausages. Together with the pork liver, lungs and trachea, the heart can be part of the so-called liver. The calorie content of pork heart is approximately 118 kcal per 100 grams of meat product.
Benefits of pork heart
The nutritional value and benefits of pork heart for the human body lie in the balanced composition of this offal, which is rich in certain vitamins and a number of micro- and macroelements. For example, it contains a full complex of vitamins B, A, as well as E, PP and C. In addition, pork heart contains a lot of phosphorus, potassium, sodium, calcium, magnesium and iron.
That is why doctors advocate in favor of pork heart and dishes prepared on its basis, strongly recommending their use to people with anemia and low hemoglobin levels. In addition, the vitamins that are part of this by-product are necessary for disorders of the nervous system and kidney diseases.
Pork heart damage
The harm of pork heart to human health is practically unknown to science, so we can say that the only contraindication to its use is personal intolerance to the product.
Benefits of beef heart
The beneficial properties of the product when used regularly lead to positive effects:
- Strengthening the cardiovascular system. The zinc present in the composition promotes the formation of stronger heart muscles and blood vessel walls. And the properties of magnesium normalize heartbeat.
- Regulation of mineral balance. Thanks to the combination of beneficial micro- and macroelements contained in the offal, the body is able to recover from illness in a shorter period of time. Mineral balance is maintained.
- High stress resistance. The properties of B vitamins help a person cope with psychological stress more easily and prevent chronic fatigue syndrome.
- Healthy appearance. The complex of beneficial vitamins and minerals strengthens nails and hair. Improves skin appearance and complexion.
- Restoration and growth of muscle mass. Since the product is rich in proteins, consumption on a regular basis helps muscles grow and recover from damage.
- Improving blood composition. The properties of iron increase the amount of hemoglobin and oxygen transport.
- Good immunity. Vitamins C and B6, together with chromium, enhance the regenerating properties of tissues. The immune system becomes more stable - the human body can better resist infections and viruses. The healing of abrasions and cuts is also accelerated.
- Improving the digestion process. Contains beneficial microelements that normalize the acid-base balance in the human body and speed up metabolism. The byproduct promotes favorable functioning of the digestive tract. Helps effectively combat intestinal disorders that can develop as a result of harm from vitamin deficiency.
Important! There are 140 mg of cholesterol per 100 g of beef heart, so you should not abuse it - it will be harmful.
Benefits of pork heart
The nutritional value and benefits of pork heart for the human body lie in the balanced composition of this offal, which is rich in certain vitamins and a number of micro- and macroelements. For example, it contains a full complex of vitamins B, A, as well as E, PP and C. In addition, pork heart contains a lot of phosphorus, potassium, sodium, calcium, magnesium and iron.
That is why doctors advocate in favor of pork heart and dishes prepared on its basis, strongly recommending their use to people with anemia and low hemoglobin levels. In addition, the vitamins that are part of this by-product are necessary for disorders of the nervous system and kidney diseases.
Beef heart in cooking
How to properly cook beef heart
The product is not often included in the regular diet, despite the fact that its properties allow the meat to be used as an ingredient in various tasty and healthy dishes. To avoid harm, before you start cooking, it is necessary to remove all layers of fat, large accumulations of blood vessels and blood clots. Sometimes the offal can be bought in stores already processed. In any case, the meat must be rinsed well under running water.
The next step in preparation is soaking. To do this, you need to slightly salt the ice water and leave the offal in it for 2–3 hours. After soaking is complete, cook for 1.5 hours. Thorough cooking will minimize possible harm.
Important! If the animal was old, then the heart must be soaked for at least 4–5 hours. You need to boil for 3 hours - otherwise the meat will be tough.
They are prepared either whole or cut into pieces. To enhance the taste of the dish, add onion rings or mushroom sauce. Vegetables are a good side dish, as the carbohydrates they contain balance the properties of beef heart proteins. This combination is optimal, benefits the digestive system and eliminates possible harm to health.
What can you cook from beef heart?
The healthy product can be consumed boiled, stewed, or fried. For dietary purposes, it is recommended to bake in the oven. Boiled offal is often used as an ingredient for snacks or salads. Can be used as a raw material for pate, filling for pies and pancakes. You also get delicious cutlets and goulash.
Beef heart broth, which is more effective than chicken broth, is popular among housewives. This additional medicinal product is beneficial only if the meat is lean. Fatty broth can be harmful.
How and how much to cook beef heart
In order for the consistency of the product to become similar to boiled tongue, it must be cooked for at least 4–5 hours. However, 2.5 hours is enough for the healthy offal to become soft enough and suitable for slicing or grinding in a meat grinder. This time will minimize possible harm.
Boiling steps:
- Cut into several pieces and rinse thoroughly.
- Soak in cool salted water for 2-3 hours.
- Boil water in a convenient container and place the chopped pieces there.
- After foam forms, remove it, reduce heat and cover the pan with a lid.
- Cook for at least 2.5 hours.
- 40–60 minutes before the end of the process, add salt, onion, bay leaf and black peppercorns to boiling water with offal.
Pork heart - health benefits and harms
Including pork heart periodically in your diet is important for those who care about a nutritious and varied diet for their family. This by-product is useful for athletes, growing teenagers, and those who constantly perform physically difficult work. The calorie content of pork heart is equal to calories, which once again proves that it belongs to dietary products.
Pork is a tender, tasty meat that is very popular among professional chefs because of its qualities. The dishes turn out delicious. Meat is not the only part of the pig's body that can be consumed. A popular product is pork heart, although many underestimate its benefits, and some consider it to be of little use and even harmful. There are many cooking recipes.
The heart is cut lengthwise, the films and blood vessels are carefully cut off, and thoroughly washed in running water to remove blood clots. The cleaned and washed heart is placed in a saucepan with boiling water, boiled for 10 minutes, after which it is taken out and rinsed with boiled water - this is done to remove the coagulated protein. The cloudy broth is poured out, the pan is washed and the pork heart is put back in it, and boiling water prepared in advance is poured over it.
Damage to beef heart and contraindications
Beef heart can bring both benefit and harm to a person. As a rule, it can have a negative impact on the body due to low-quality meat or violations of storage rules. Consumption of the product in excessive quantities can also cause harm - provoke kidney diseases, digestive disorders, increased hemoglobin levels and arterial hypertension.
There is another serious contraindication - individual intolerance, which occurs in a small number of people. Beef heart is not recommended for children, as it can lead to early intestinal problems. And then instead of benefit, harm will be done.
How to cook pork heart dishes
First, we’ll tell you how to properly prepare the offal for further culinary processing.
The heart is cut lengthwise, the films and blood vessels are carefully cut off, and thoroughly washed in running water to remove blood clots.
The cleaned and washed heart is placed in a pan of boiling water, boiled for 10 minutes, then taken out and rinsed with boiled water - this is done to remove coagulated protein. The cloudy broth is poured out, the pan is washed and the pork heart is put back in it, and boiling water prepared in advance is poured over it.
Since the heart is a muscle, it is quite tough, so it should be cooked for about 1.5 hours. It is important to monitor the foam, drain and change the water every 30 minutes. Not everyone often drains the water when preparing the heart - this should be done if you need a clear broth. If there is no such goal, you can only change the water once and constantly remove the foam.
To increase hemoglobin levels and restore strength after illness, injury or surgery, doctors recommend eating chopped baked or fried pork heart until half cooked. This can only be done if you are sure that the animal was healthy. Otherwise, there will be more benefit if you bring the heart to full readiness.
You can make salads, sauces and gravies from pork heart, and fry it. In the broth remaining after cooking the offal, you can cook vegetables or legumes as a side dish for the boiled heart. Beans, potatoes, leeks, and cabbage go well with it.
You can prepare a salad from boiled pork heart, fried champignons, and pickled onions. All ingredients are mixed and poured with mayonnaise.
This salad has high nutritional and taste qualities, but for those who are on a diet, it is better to prepare a dish in which the benefits of pork heart are fully demonstrated. It is better to boil or bake the offal, do not pour vinegar on it, and try to add less salt.
For those who want to use the low calorie content of pork heart for their own benefit, we advise you to replace fried champignons in the recipe with marinated ones, and instead of mayonnaise, pour sunflower oil over the salad.
You can cook stewed pork heart. The raw offal, carrots and onions are cut into pieces, fried a little until golden brown in vegetable oil, placed in a duck pot, and filled with water. You can add tomato paste and spices mixed with flour (after the water boils). In general, the pork heart is stewed for an hour. During the cooking process, when 40 minutes have passed, you can add cheese to the heart and vegetables, and simmer for another 20 minutes. This pork heart dish is served hot with herbs. As a side dish you can use boiled rice or crushed boiled potatoes.
How to select and store beef heart
To prepare a tasty and healthy dish from offal, you must take into account that it must be fresh. It is recommended to purchase meat only from a reliable seller who does not neglect sanitation standards and observes all required storage conditions. It is best to give preference to young veal heart, the benefits and properties of which are significantly superior to the meat of an old animal. You should select a product according to the following characteristics:
- nice smell;
- no stains on the surface;
- red-brown color;
- elasticity.
Between refrigerated and frozen product, you should always choose the first option. Beef heart in this form does not lose its beneficial properties, but it cannot be stored in the refrigerator for more than two days.
Composition and health benefits of beef heart
The calorie content of beef heart is only 96 kcal per 100 g of product. Thanks to this, it can be safely included in the diet of people suffering from obesity and seeking to lose excess weight. The naturalness of the product allows it to be used in the menu of healthy eating enthusiasts.
Advice: The protein-rich offal is recommended to be included in the nutrition of athletes. It will prevent the breakdown of muscle tissue that results from intense training. The presence of carbohydrates and fats will contribute to the production of additional energy.
In addition to macronutrients, ash substances and unsaturated fatty acids can be distinguished in the composition of products. In many ways, the benefits and harms of beef heart are due to the presence of cholesterol. If you do not abuse the product, this substance will only bring benefits to the body.
- Animal protein is important not only for athletes, but also for children. The offal can be a suitable supplier of amino acids necessary for the formation of muscle tissue and the normal course of metabolic processes. Some of the amino acids are not even produced by the body and a person can only receive them through food.
- Beef heart is an excellent meat substitute for people on a diet. It does not contribute to excess weight gain, but at the same time it perfectly satisfies hunger.
- The ingredient is rich in magnesium, which is necessary to maintain the normal functioning of the heart and blood vessels. This substance improves the process of heart contractions.
- The by-product contains 1.5 times more iron than in, so it can be included in the diet if you have anemia or a predisposition to a pathological condition.
- Other minerals are also present in it, and in decent quantities. All of them take part in establishing mineral balance and maintaining optimal metabolic processes.
- Meat products must be included in men's menus. Due to their high zinc content, they can stimulate sexual function and have a beneficial effect on sperm quality.
- Regular use of the product helps reduce blood pressure to optimal levels and strengthen the nervous system.
- Due to the abundance of B vitamins in beef heart, the substances in the food are absorbed faster and more completely by the digestive organs.
- Meat-based dishes will be useful for people who have undergone operations, injuries, burns, and infectious diseases. The use of products during this period has a particularly good effect on the quality of blood and accelerates the restoration of its composition.
- Beef heart will also be useful in old age. It helps reduce the risk of developing atherosclerosis, heart attack, stroke, osteoporosis and other age-related manifestations of tissue wear.
The benefits of beef heart are undeniable, and with the right approach to processing the preparations, you can count on getting a tasty dish. Housewives who know how to handle the product are able to prepare real delicacies from it.
Benefits of pork heart
The nutritional value and benefits of pork heart for the human body lie in the balanced composition of this offal, which is rich in certain vitamins and a number of micro- and macroelements. For example, it contains a full complex of vitamins B, A, as well as E, PP and C. In addition, pork heart contains a lot of phosphorus, potassium, sodium, calcium, magnesium and iron.
That is why doctors advocate in favor of pork heart and dishes prepared on its basis, strongly recommending their use to people with anemia and low hemoglobin levels. In addition, the vitamins that are part of this by-product are necessary for disorders of the nervous system and kidney diseases.
Damage to beef heart and product features
The likelihood of harm to the body arises only with frequent and irregular consumption of the offal. If you include it in your diet no more than 2-3 times a week and limit yourself to one serving, you don’t have to worry. But neglect of established norms is fraught with the following consequences:
- Substances that have a negative effect on metabolic processes will begin to accumulate in the body. In particular, there is a risk of excess uric acid. And this is a predisposing factor to osteochondrosis, gout, radiculitis and impaired permeability of vascular walls.
- An abundance of proteins will not benefit the body. The brain will constantly receive signals that promote the release of energy. As a result, the body will begin to use up calcium reserves, which will lead to a gradual change in bone texture.
- Oversaturation of the body with protein also creates unnecessary stress on the kidneys and heart and contributes to the development of hypertension.
- The presence of cholesterol in the product can lead to exceeding the norm for this indicator in the blood. This is especially dangerous in old age. It turns out that violating the rules for eating beef heart will not reduce, but rather increase the risk of developing atherosclerosis.
Negative aspects can also be observed when consuming low quality products. In this case, the products can provoke the appearance of symptoms characteristic of food poisoning.
Selection and processing rules
Today, offal can be found in stores in a variety of forms. As for beef heart, it is most often sold chilled or frozen. The first option is much preferable, because... allows you to evaluate the quality of the product. The requirements for the workpiece should be as follows:
- A slightly sweet smell of fresh meat is a must.
- There may be no stains, dents, slime or deposits on the surface.
- The structure of the product is dense, finger pressure does not leave marks on the surface.
- The best option is the heart of a calf or young bull.
- The heart should not be washed and wrapped in film. These two points negatively affect its quality and permissible storage duration.
The offal can be boiled, baked in the oven, stewed, or minced. Regardless of how the product is to be used, it must be put through the following pre-treatment steps:
- We remove the fat layer in the inner part. We remove all blood clots and vessels.
- Wash the product thoroughly under cool running water.
- Cut it into large pieces, inspect it again and soak for 2-3 hours.
- After this, change the water and boil the ingredient for at least 1.5 hours, removing the foam. The meat preparation will turn out especially tasty if you change the water to fresh water every 30 minutes, and add vegetables and spices to it the last time.
Offal intolerance is much more common than meat allergy. Therefore, it is necessary to introduce products into the diet consistently and carefully. By the way, they are allowed to be included in the menu for infants. True, not earlier than 8 months. At an earlier age, the baby’s body may not be able to process special muscle fibers.
Beef heart is an offal that belongs to the first category and is widely used in cooking. It can be used by adults and children, pregnant women and the elderly.
This product has excellent taste and is consumed boiled, fried and baked. But it must be borne in mind that beef heart brings invaluable benefits to the human body, subject to proper processing and moderate consumption.
Application
Compared to beef heart, it is softer, more aromatic and tasty. It can be fried, boiled, baked in the oven. When boiled, the heart is one of the main ingredients in many appetizers and salads. This product is also suitable for preparing various hearty sauces, gravies and dressings for many dishes. Stew or goulash turns out very tasty. Pork heart can be stewed with almost any vegetables - potatoes, mushrooms, cabbage, legumes. You can boil vegetables in the broth or make a delicious, aromatic soup. In food production it is used to prepare sausages, rolls, and pates. Before using the product as an ingredient for dishes, it must first be prepared. The heart is washed well, the film and blood vessels are carefully separated. To remove blood clots, rinse under running water. You need to cook the pork heart for at least an hour and a half. After the water boils, the water is drained and the product is washed with cold water. After the water boils again, you need to constantly skim off the foam and completely change the water every 30 minutes. You can very quickly prepare a hearty and tasty salad from boiled pork heart. To do this, the offal, cooked until fully cooked, is crushed, fried mushrooms are added, preferably champignons, pickled onions, croutons, parsley, spices to taste and seasoned with mayonnaise.
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Nutritional value and calorie content of the product
Beef heart is characterized by low calorie content. 100 g of product contains only 96 kcal. Eating this dish allows you to get:
Up to 35% proteins;
6 to 7% fat;
Up to 1% carbohydrates.
Calculations are given in relation to the body’s daily need for the listed elements.
Since beef heart is high in protein, the product should be combined with others to avoid oversaturation with this component.
Beef heart: benefits of the product for the human body
Saturates cells and tissues with essential microelements and restores protective functions;
Replenishes the lack of a number of amino acids, which the human body is unable to produce and can only obtain from animal food;
Stimulates the processes of transporting nutrients to organs and tissues;
Promotes easy digestion of proteins;
Replenishes iron deficiency in the body, which helps increase hemoglobin levels and avoid anemia and oxygen starvation;
Restores the biological balance of minerals in the body;
Has a beneficial effect on blood composition;
Normalizes heart function;
Removes “bad” cholesterol from the body and improves the condition of blood vessels, which helps normalize blood pressure;
Has a beneficial effect on the central nervous system;
Makes it easy to get rid of extra pounds due to its low calorie content and high content of vitamins and microelements;
Strengthens bone and cartilage tissue;
Improves sexual function in men and promotes sperm motility;
Stimulates muscle growth during active sports;
Helps the full growth and normal development of the child’s organs and systems.
In addition, beef heart will bring great benefits to a pregnant woman and her growing fetus. The active components of this product will help increase the expectant mother’s body’s resistance to diseases and protect against viruses and infections, and are necessary for the normal intrauterine development of the baby.
Beef heart: possible harm
Beef heart will not harm the human body if consumed in moderation. In cases where this tasty and healthy dish is present in the diet too often, it threatens with the following negative consequences:
Violation of metabolic processes;
Oversaturation of the body with protein, which can lead to deterioration of bone tissue;
Increased capillary fragility;
Excess cholesterol in the blood;
Irregularities in blood pressure;
Problems in the functioning of the cardiovascular and digestive systems;
The appearance of osteochondrosis and radiculitis.
You should consume the offal with special caution if you have problems with the gastrointestinal tract, as this can lead to a worsening of the condition.
How to choose a beef heart
You can benefit from eating beef heart only if it is fresh and of high quality. How to choose a product suitable for preparing various dishes? First of all, it is recommended to give preference to a chilled heart rather than a frozen one, this will allow you to better study the offered product.
It is no secret that the quality of meat directly depends on the age of the animal. Before making a purchase, you will need to pay attention to a number of nuances:
— Size and weight of the product. On average, the weight of the heart ranges from 1.5 to 2 kg. In the case where the organ is too large and massive, this indicates that the animal was quite mature or even old at the time of slaughter.
— Organ color. As a rule, a quality product has a red-brown tint, rich, but not too dark.
- The smell of the product. Beef heart should have a light, slightly sweet aroma characteristic of fresh meat. In cases where the product smells very strongly of “slaughter,” it is advisable to question its freshness.
— Amount and color of fat. The heart of a young animal is moderately covered with fatty layers that have a yellowish tint. In cases where there is too much fat and its color is more saturated, this also indicates an advanced age of the individual.
— Product structure. A beef heart suitable for consumption must have a uniform surface without spots, plaque or damage.
— Reaction to mechanical stress. A high-quality product has increased density and, after pressing, quickly restores its original shape.
- Package. It is better not to purchase products wrapped in film. This prevents air from entering and often causes the meat to suffocate.
