Useful properties of elk meat for humans. Elk meat - useful properties Is it possible to eat raw elk meat

Elk meat belongs to the elite protein products of the first class. It is easy and completely digestible.

Moose belong to the deer family. Wild species are common in the forests of the Northern Hemisphere. In connection with the growing popularity, recently they began to breed these animals on farms.

Elk is a gourmet food, it has a sour-salty taste. In cooking, the meat of young females up to two years old is of the greatest value. In males, it is more fibrous, rough, has a distinct aftertaste of game.

Our article is about the benefits and potential harms of elk meat, contraindications, beneficial properties for humans, and how to properly cook dishes from it.

How to choose a good product

The second requirement is smell. The meat should not smell like mud or urine.

When buying from the market, check with the seller a medical certificate from the laboratory.

Wild elk is preferred over farmed product. But here it all depends on the quality of the feed and care of the animal.

Some farmers specially feed moose with meat flavor additives (roasted chicory, berry bush leaves, or a small amount of nuts). The price of such a product is much higher than the traditional one.

Composition, calories, nutritional value

Moose are herbivores. Under natural conditions, they feed on moss, the grassy part of shrubs, mushrooms, algae, and plants growing near water bodies.

Similar food addictions, the ability of animals to go without food for a long time, explain the chemical composition of meat, which includes a small set of macro- and microelements and vitamins, but they are all in a precisely balanced ratio for full assimilation.

Elk contains the following vitamins:

A traditional addition to zerenina dishes - soaked cranberries. This is due to its ability to bind uric acid and quickly remove it from the body.

Moose meat dishes are recommended to be eaten during lunch or second breakfast. Those who want to build muscle should eat them two hours after an intense strength training session. Do not eat protein at night. This can make it difficult to fall asleep.

The daily rate is 100 g - for women, 120-150 g - for men. Children under 12 are not recommended to eat more than 50 g at a time. You can eat elk meat twice a week.

Application in cooking

For culinary purposes, two types of elk are used:

young- light red color with thin fibers;
mature- burgundy color with thick fibers.

Young meat (animal meat up to three years old) can be used for cooking any dishes, and mature meat for cutlets and broth.

Before cooking meat is important freeze for 5 to 8 days.

When preparing it no need to salt- it naturally has a salty taste.

Due to its specific natural taste, the product does not need culinary delights. It is desirable to cook elk as simply as possible, with a minimum of seasonings.

Elk with beans from Serge Markovich, video recipe from the chef:

potato chowder

To prepare a very tasty rich soup you need take 500 g of meat, cut into cubes, put in cold water (1.5 l).

After boiling, drain the water, pour the elk with boiling water. Simmer for three hours, periodically removing the foam.

For this dish, you can take a mature elk in the amount of 1 kg, turn twice through a meat grinder, add one raw potato, grated on a fine grater, and 50 g of fatty thick sour cream.

Mix quickly, cut into cutlets, fry in a pan in melted butter.

Then put the cutlets in a saucepan, pour hot water and simmer for three hours.

This can be done in the oven, just put the patties in a roaster or other thick-walled container before that.

You can add onions and peppers to the minced meat.

Baked elk

Before stewing, baking and frying meat must be marinated for a day. This can be done in white wine with the addition of two juniper berries.

You can also use the following method:

cut 1 kg of elk into small pieces, beat off;
pour the juice of one orange or half a lemon into the prepared meat;
add 40 g of liquid honey, finely chopped any greens, mix thoroughly;
put in the refrigerator for 12 hours.

After such preparation, the dish becomes more tender and expressive in taste.

Then it must be stewed for two hours with the addition of 25 g of butter. Then add 30 g of sour cream and bake in the oven at 180 degrees for an hour.

You can eat the dish either hot or cold immediately after cooking.

Moose meat is exotic for Russia. It has a huge range of health benefits, has an interesting taste.

When properly prepared, this the product can diversify the diet of any person, especially if you want to lose weight or during intense physical exertion.

In contact with

Looking at the range of meat products, gourmets sometimes sigh: there are more and more brands, but the products are basically the same - poultry, pork, beef and offal. Although more exotic species like elk meat are slowly starting to appear. It is considered a rarity, and yet at the dawn of mankind, this particular product was the basis of the diet. Let's see what is interesting about sokhatina and how to cook it.

Main characteristics and taste qualities

This meat is considered an excellent substitute for more fatty varieties - beef and pork, as well as lamb. The most valuable are the muscle fibers that are contained in the tenderloin and are well absorbed by the body. Among nutritionists and gastroenterologists, a fresh and well-processed product is considered curative.

Elk is a slightly clumsy and large animal, on average, one individual weighs 300-400 kg (there are also specimens under half a ton). The most useful is the meat of females aged 1.5-3 years. In older animals, it is more rigid (and there is more fat), and in order to soften the fibers, it has to be soaked.

As for the taste, at the first try it will seem unusual, because it has a characteristic aftertaste that is “knocked down” by various seasonings. The wiry tenderloin after wetting is great for dishes with minced meat - cutlets, dumplings, etc. But the most relish is, of course, roast and marinades popular among hunters.

Did you know?The elk differs from other forest living creatures in its complaisant nature - it is quite easy to tame it.

The chemical composition of the locust

vitamins

A distinctive feature of the product is the abundance of B vitamins.
So, a 100-gram serving of tenderloin contains:

- 5.97 mg;
- 0.84 mg;
- 0.63 mg;
- 0.3 mg;
- 0.18 mg.

The action of these substances is reinforced by a small (in micrograms) content of other useful compounds, among which it stands out (3.45 μg).

Minerals

The top macronutrients are (328 mg per same weight), (214 mg) and (196 mg). and smaller: 49 and 22 mg, respectively. Also present are c - 7.17 and 5.82 mg.

at a dose of 4 mg, it is a fastening element that enhances the effect of background ingredients in the form of (0.16 mg), (0.04 mg) and sulfur (214 μg).

Nutritional value and calories

Sohatina is unique in that it has no carbohydrates, and fats are almost invisible. In the structure of nutritional value, water is superior (75.8/100 g). Digestible proteins - 21.4 g, and fats no more than 1.7-1.8 g. Ash accounts for about 1 g.

The calorie content is 101 kcal for the same 100 g. There are data on 70 and even 50 kcal, but this depends on the age of the animal and the method of processing (nutritionists focus on the “hundred”).

What are the benefits of moose meat

It is logical that a product with such a rich content of valuable substances can bring a lot of benefits when consumed.
Among the useful qualities of sokhatina are:

improvement of metabolism in the body;
normalization of hematopoietic processes and fat balance (this is the merit of vitamin B);
cleansing of blood vessels due to the absence of cholesterol, which has a good effect on the work of all organs, including the brain;
support for the work of the heart muscle (the effect of potassium and magnesium);
an increase in hemoglobin levels (that is, a reduced risk of anemia);
strengthening of the bone apparatus, muscles and ligaments;
mild effect on the endocrine system, which allows you to maintain normal hormonal balance.

Important!Sokhatina is very useful for athletes and people engaged in hard physical labor - with moderate use, it allows you to quickly build up lean muscle mass.

This meat has another effect that will be of interest to men. The fact is that the zinc contained in the fibers has a positive effect on the reproductive system.

Rules for choosing a quality product

For many citizens, the moment of choosing and buying such meat is also the first meeting with this product. To get a really high-quality tenderloin, you should keep in mind a few simple rules.

Let's start at the point of purchase. Usually this is a specialized department of a supermarket or a market. The store can sell meat obtained from farms where elk are bred. In the markets you have to deal with game. It is better to take it in stores where there is some, but still a guarantee that the product has passed veterinary control.

Be sure to evaluate how the product is packaged and under what conditions. In any case, take an interest in the age of the animal. Ideally, this is an animal 1-2 years old, preferably a female (3 years are considered the upper limit). This information may be indicated on the packaging, and the seller in the market must have it.

Did you know?In case of danger, a large animal easily accelerates to 50 km / h. In addition, elk are good swimmers.

There is one nuance here: it would be good to ask in what area the elk that came to the hunters lived. In nature, these animals feed mainly on aquatic and marsh flora, which is why cadmium accumulates in the body. Having learned that the meat was obtained from animals that lived near industrial centers, it is better to refuse to buy - in such locations there is an excess of salt of heavy metals.

The color of the meat should be reddish, and the brighter the shade, the better. The wax color indicates that this piece has been lying for a long time. Try to catch the scent. Of course, it will be somewhat more tart than sterile broilers, but still without any foreign flavors.

Oily, and even more so, putrid notes in the "ambergris" are excluded. It remains to test the density: if, when pressed with a finger, the meat easily took on its previous shape, then it can be taken - this is a sign of a fresh product.

How to cook delicious elk meat: step by step recipes

Only when planning the purchase of sakhatina, many are thinking about how to turn it into a culinary masterpiece. Often, such samples begin with the preparation of a roast.

Baked in the oven

Grocery list begins with tenderloin in the form of muscles that are hard to the touch. To process it you will need:

sugar;
black and allspice-peas;
garlic;
soy sauce (to taste)

Important!The number of ingredients is selected depending on the weight of the sausage (and your own taste preferences).

The step-by-step cooking process looks like this:

All is ready!

Did you know?Moose were one of the first animals captured by man in painting - in the cave paintings of primitive people, one of the central plots was the hunt for this beast.

As you can see, the recipe is quite simple, although "long-playing". But patience will be rewarded - sukhatin in its own juice, and even cooked with your own hands, will become an amazing delicacy.

Elk basturma

Dried meat lovers will love the basturma recipe from this tenderloin.

The list of products includes:

meat without veins (1 kg), cut into medium pieces - about 7x4 cm (when dried, they will noticeably dry out and decrease);
coarse salt;
spice chaman - 1 tbsp. l.;
paprika and hot red pepper - 0.5 tbsp. l.;
black pepper - 1 tsp with a slide;
garlic - 3 cloves;
suneli hops (1 tablespoon) and allspice (1 teaspoon) act as additional spices - they are added to taste.

The step-by-step process is reduced to an algorithm:

Important!When working with a large number of seasonings, it is advisable to wear gloves - a strong aroma is absorbed into the skin of the hands. Of course, the spices must be fresh (look at the packaging time).

Those who carry out this procedure for the first time should keep in mind that seasonings give the elk a special taste. Therefore, at the first samples, spices are added sparingly.

Is there any harm and contraindications?

It is believed that fresh and well-prepared sukhatin has no obvious contraindications. But nutritionists advise to refrain from taking it:

with individual intolerance to the product;
during an exacerbation of gout or osteochondrosis;
pregnant women and children under 7 years of age (when it comes to meat of a wild animal).

At the same time, people with impaired capillary permeability, systemic diseases of the nervous system and a predisposition to diseases of the gastrointestinal tract (out of habit, this is a rather difficult food for digestion) should be approached with caution.

The harm from such meat is manifested mainly when it is taken excessively or when dishes containing game enter the body. The risk is that forest animals, unlike their farm-dwelling counterparts, do not get the vaccines they need.

Did you know?The fastest growing organ in these beauties is the horns. Dropped on the eve of winter, they grow back in 3-5 months (thus, the animal's body retains the energy that is so necessary in the cold).

Other rare meats

In addition to moose, there are other types of products on the shelves that are considered exotic in our area. They deserve a brief mention of them.

Basically, this is a game from suburban forests with ponds. Useful and relatively easy to handle. The taste is something between lamb and rabbit, and with a clear fishy smell.

With the efforts of farms to keep these giant birds, it is becoming more and more. It is considered a valuable dietary product (there is no fatty layer), and the highest chic is to try tender fillets. Dark red meat when sampled is very close to beef.

Also a soft raw material. It goes to the preparation of steaks, cutlets and even dumplings, and the fried tip of the tail is considered the most relish. Taste - with obvious beef and pork notes.

Important!Any game requires a fair amount of caution: it is not known what exactly and in what places the animal ate.

Now you know how moose is useful, how to choose and process it correctly. We hope this information will be useful to our readers, and they will be able to replenish their culinary knowledge.

Elk has long been considered one of the most promising species for domestication. These are very large, somewhat awkward animals with a short and thick neck, a wide and short body. The mass of old moose sometimes reaches 500 kg; their average weight is 350-400 kg. Basically, moose live in wild forests, replete with impenetrable swamps and swamps. Moose hunting is much more dangerous than bear hunting, and there are many more accidents, despite the fact that the hunter can easily escape the fury of the beast on the tree.

Cooking methods

The most delicious is the meat of female moose from one and a half to three years. The meat of old moose is tougher and more fibrous. The same dishes are prepared from elk meat as from beef. It is best to stew or boil the meat, so it will not be very tough. To make the elk meat soft and juicy, you can pre-soak it in white wine.

Moose meat cutlets and dumplings will be delicious and tender. Pork with bacon, as well as onions or garlic, can be added to minced meat. When cooking elk meat, it is either not salted at all, or very little salt is added at the very end of cooking. Like any game, it contains a sufficient amount of natural salts.

Moose meat broth will turn out rich. You can add herbs and spices to it. Moose meat baked in a pot with vegetables, potatoes or mushrooms is very tasty and soft.

Hunters pickle pieces of elk meat in forest herbs and berries: this emphasizes the unique taste of game. Elk meat goes very harmoniously with lingonberry sauce.

In moose, almost all organs are used for food. The liver is cut into lengthwise pieces and cooked separately from other parts of the carcass. Boiled elk liver is eaten as an independent dish. It can be additionally fried in elk fat or, passed through a meat grinder, used as a filling for. Kidneys can be eaten raw. Their taste is very pleasant, sweetish. To boil the kidneys, each must be cut lengthwise. Moose lips are considered a special delicacy. There are many ways to prepare them. For example, they can be boiled with onions and peppers, or fried with carrots, onions and bay leaves. Elk tongue is highly valued. It is meaty and pleasant in taste. Most often it is eaten boiled. Elk fat is also valuable: it is fragrant and pleasant to the taste.

Beneficial features

Moose meat is low in fat and cholesterol. It is considered environmentally friendly, as moose live in clean forests and their meat is not treated with growth hormones and chemicals. Moose meat is a good source of iron, phosphorus and zinc.

Interesting fact

According to Mansi legend, the elk used to be a six-legged heavenly beast. The fairy-tale hero Moskhum caught up with the celestial and cut off two hind legs so that people could catch up with him. In memory of the fact that the elk was once a sacred heavenly animal, the Khanty and Mansi did not eat its meat raw. Elk should be boiled for a long time, at least three times adding water to the boiler.

Calorie content and nutritional value of elk

Moose calorie content - 100.9 kcal.

Nutritional value of elk: proteins - 21.4 g, fats - 1.7 g, carbohydrates - 0 g

Elk is an artiodactyl animal belonging to the deer family. The natural habitat of representatives of this species is the forest and forest-steppe zone of the Northern Hemisphere. Moose have a massive body covered with dark brown coarse hair, high withers, long thin legs and a hook-nosed head with a fleshy sagging upper lip. Males have large shovel-like horns, females are hornless.

The dark red muscle meat of elk, intended for human consumption, is called elk. According to its organoleptic properties, it resembles veal or beef, and to taste - lamb. The main difference between elk and livestock meat is increased rigidity and the presence of a characteristic smell of game. For this reason, before cooking, it is marinated or thoroughly soaked in water.

Many nutritious and tasty dishes are prepared from pre-prepared elk meat. The meat is fried, boiled, stewed, baked on the grill and in the oven in foil. In addition, it is used to prepare fragrant rich broth, barbecue, chopped cutlets, dumplings, raw smoked sausages and canned food.

Nutritional value of elk and vitamins in its composition

The nutritional value moose (in 100 g):

21.857 g proteins;
2.612 g fat;
73.209 g of water;
1.276 g ash;
0.021 g of omega-3 fatty acids;
0.092 g of omega-6 fatty acids.

vitamins in the composition of elk meat (per 100 g):

thiamine, B1 - 0.173 mg;
tocopherol equivalent, E - 0.538 mg;
pyridoxine, B6 - 0.459 mg;
cobalamin, B12 - 1.462 mcg;
niacin equivalent, PP - 7.149 mg;
riboflavin, B2 - 0.461 mg;
folates, B9 - 8.714 mcg;
pantothenic acid, B5 - 1.217 mg.

Moose calorie content

The calorie content of elk meat depends on which part of the animal carcass the meat was obtained from. On average, it is 112 kcal per 100 g. More detailed data on the energy value of elk meat dishes are presented in the table.

Calorie content of elk dishes, kcal per 100 g:

fried meat - 168.207;
boiled elk - 112.344;
elk meat, baked in the oven or on the grill - 113,406;
elk broth - 37.892;
moose cutlets — 144,218;
stewed elk - 109.294;
elk meat dumplings - 264.112.

The calorie content of 100 g of elk kebab is 124.503 kcal.

Useful elements in elk meat

trace elements in 100 g of elk:

iron - 4.073 mg;
manganese - 0.014 mg;
copper - 220.764 mcg;
iodine - 6.921 mcg;
selenium - 14.284 mcg;
zinc - 5.712 mg.

Macronutrients as part of 100 g of elk meat:

potassium - 391.859 mg;
magnesium - 27.057 mg;
sodium - 50.414 mg;
phosphorus - 266.701 mg;
calcium - 4.893 mg.

Useful properties of moose

Moose meat is one of the low-fat dietary products. Obese people who want to lose extra pounds can safely supplement their diet with it.
Elk is a rich source of protein. Dishes from it are useful for people who regularly experience increased physical activity.
The consumption of elk meat has a positive effect on brain function, improves memory.
Vitamins of group B, which the body is saturated with when eating elk dishes, ensure the normal course of metabolic processes, accelerate metabolism.
Elk meat contains a complex of compounds that positively affect the functioning of the nervous system. People who include it in their diet once every 8–10 days tolerate stress more easily, fall into depression less often, and sleep well.
Elk meat contains substances that strengthen the myocardium and vascular walls, prevent thrombosis, and accelerate the removal of excess cholesterol from the body. Regular inclusion of dishes prepared on its basis in the menu helps to reduce the risk of developing cardiac diseases.
Vitamin E and other antioxidant compounds contained in elk meat protect cells from free radical damage, slow down the aging of the body, increase skin elasticity and prevent the formation of wrinkles. Nutrients in this group reduce the risk of cancer.
Elk is a rich source of iron and other substances that promote the production of hemoglobin, positively affecting the functioning of the hematopoietic system. People who from time to time include dishes from this meat in their diet are less likely to experience manifestations of anemia.
It has been proven that elk meat contains compounds that can regulate blood sugar levels.
Elk meat is a natural source of calcium, phosphorus and other substances that strengthen bone tissue. Nutritionists recommend that people recovering from fractures, suffering from dental diseases, prone to developing osteoporosis or other bone diseases, include it in their diet at least once every 6-8 days.
The compounds present in the composition of elk meat have a positive effect on the functioning of the genitourinary and reproductive systems. Regular consumption of elk meat helps men increase potency, improve the composition of ejaculate and reduce the risk of infertility, and for women to ease the unpleasant symptoms of menopause.
Vitamins and other nutrients contained in moose help the body recover from increased stress, prolonged illness, and surgery.
Useful compounds present in the composition of elk, improve the condition of hair and nails, accelerate their growth.

Harm of moose meat and contraindications to its consumption

Moose meat is a potential allergen. People who are allergic to meat products should refrain from consuming dishes prepared from it.
Moose are wild animals that grow in the natural environment without vaccinations and minimal sanitary care. Representatives of this species very often become carriers of various diseases: encephalitis, salmonellosis, helminthiasis, etc. Given this, it is necessary to subject the moose meat to thorough thermal and culinary treatment, and to disinfect the dishes used in the preparation of meat dishes in a timely manner.
Nutritionists recommend excluding moose from the diet of pregnant women, young children and breastfeeding mothers.
The diet of wild moose is dominated by marsh and aquatic plants. Their regular consumption leads to the accumulation of cadmium in the internal organs of the animal. For this reason, eating the kidneys, heart or liver of an old moose (older than 5–7 years) can cause irreparable harm to the human body.
Abuse of moose meat leads to an increase in the concentration of uric acid in the body and, as a result, to the development of gout, osteochondrosis and other joint pathologies.

Elk: benefits and harms to the site.

Life in the modern world is replete with many factors that negatively affect a person. The main ones are bad ecology, questionable food quality, contaminated drinking water, poor quality medical care, as well as stressful situations and bad habits. Therefore, it is so important to pay attention to the regular improvement of the body using various methods and means. Before using the information, be sure to consult your doctor. All tips on the site are for informational purposes and do not replace examinations, diagnostics and consultations with a specialist.

Nutritional value of elk and vitamins in its composition

The nutritional value moose (in 100 g):

21.857 g proteins;
2.612 g fat;
73.209 g of water;
1.276 g ash;
0.021 g of omega-3 fatty acids;
0.092 g of omega-6 fatty acids.

vitamins in the composition of elk meat (per 100 g):

thiamine, B1 - 0.173 mg;
tocopherol equivalent, E - 0.538 mg;
pyridoxine, B6 - 0.459 mg;
cobalamin, B12 - 1.462 mcg;
niacin equivalent, PP - 7.149 mg;
riboflavin, B2 - 0.461 mg;
folates, B9 - 8.714 mcg;
pantothenic acid, B5 - 1.217 mg.

Moose calorie content

Calorie content of elk dishes, kcal per 100 g:

fried meat - 168.207;
boiled elk - 112.344;
elk meat, baked in the oven or on the grill - 113,406;
elk broth - 37.892;
moose cutlets — 144,218;
stewed elk - 109.294;
elk meat dumplings - 264.112.

The calorie content of 100 g of elk kebab is 124.503 kcal.

Useful elements in elk meat

trace elements in 100 g of elk:

iron - 4.073 mg;
manganese - 0.014 mg;
copper - 220.764 mcg;
iodine - 6.921 mcg;
selenium - 14.284 mcg;
zinc - 5.712 mg.

Macronutrients as part of 100 g of elk meat:

potassium - 391.859 mg;
magnesium - 27.057 mg;
sodium - 50.414 mg;
phosphorus - 266.701 mg;
calcium - 4.893 mg.

Festive video recipe:

Useful properties of moose

Moose meat is one of the low-fat dietary products. Obese people who want to lose extra pounds can safely supplement their diet with it.
Elk is a rich source of protein. Dishes from it are useful for people who regularly experience increased physical activity.
The consumption of elk meat has a positive effect on brain function, improves memory.
Vitamins of group B, which the body is saturated with when eating elk dishes, ensure the normal course of metabolic processes, accelerate metabolism.
Elk meat contains a complex of compounds that positively affect the functioning of the nervous system. People who include it in their diet once every 8–10 days tolerate stress more easily, fall into depression less often, and sleep well.
Elk meat contains substances that strengthen the myocardium and vascular walls, prevent thrombosis, and accelerate the removal of excess cholesterol from the body. Regular inclusion of dishes prepared on its basis in the menu helps to reduce the risk of developing cardiac diseases.
Vitamin E and other antioxidant compounds contained in elk meat protect cells from free radical damage, slow down the aging of the body, increase skin elasticity and prevent the formation of wrinkles. Nutrients in this group reduce the risk of cancer.
Elk is a rich source of iron and other substances that promote the production of hemoglobin, positively affecting the functioning of the hematopoietic system. People who from time to time include dishes from this meat in their diet are less likely to experience manifestations of anemia.
It has been proven that elk meat contains compounds that can regulate blood sugar levels.
Elk meat is a natural source of calcium, phosphorus and other substances that strengthen bone tissue. Nutritionists recommend that people recovering from fractures, suffering from dental diseases, prone to developing osteoporosis or other bone diseases, include it in their diet at least once every 6-8 days.
The compounds present in the composition of elk meat have a positive effect on the functioning of the genitourinary and reproductive systems. Regular consumption of elk meat helps men increase potency, improve the composition of ejaculate and reduce the risk of infertility, and for women to ease the unpleasant symptoms of menopause.
Vitamins and other nutrients contained in moose help the body recover from increased stress, prolonged illness, and surgery.
Useful compounds present in the composition of elk, improve the condition of hair and nails, accelerate their growth.

Harm of moose meat and contraindications to its consumption

Moose meat is a potential allergen. People who are allergic to meat products should refrain from consuming dishes prepared from it.
Moose are wild animals that grow in the natural environment without vaccinations and minimal sanitary care. Representatives of this species very often become carriers of various diseases: encephalitis, salmonellosis, helminthiasis, etc. Given this, it is necessary to subject the moose meat to thorough thermal and culinary treatment, and to disinfect the dishes used in the preparation of meat dishes in a timely manner.
Nutritionists recommend excluding moose from the diet of pregnant women, young children and breastfeeding mothers.
The diet of wild moose is dominated by marsh and aquatic plants. Their regular consumption leads to the accumulation of cadmium in the internal organs of the animal. For this reason, eating the kidneys, heart or liver of an old moose (older than 5–7 years) can cause irreparable harm to the human body.
Abuse of moose meat leads to an increase in the concentration of uric acid in the body and, as a result, to the development of gout, osteochondrosis and other joint pathologies.

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