Guinea fowl is an African bird that ended up in Europe back in antiquity. Her meat, which tastes like game meat, immediately won its place on the tables of European gourmets. It contains less fat than chicken, and in terms of protein, amino acids, vitamins and trace elements it is significantly superior to any other poultry, therefore, it can be included in the diet of children, patients, pregnant and elderly people.
Types of meat
Guinea fowls are the closest relatives of quail, turkeys and chickens, which belong to the family of guinea fowls. They were brought to Europe from the southern and western regions of Africa. Guinea fowl, respectively, and its meat, is:
- Wild. As a rule, lives in Africa, in its historical homeland. Wild birds are often hunted.
- Home or ordinary. It is bred in Europe and the CIS countries on modern farms. It is the meat of such a bird that can be found in the windows of butcher shops.
In nature, there are different breeds of guinea fowl, but breeders are actively engaged in breeding several of them - gray-speckled, cream, Volga white, Zagorsk and white-breasted.
Appearance and taste
To distinguish the carcass of a guinea fowl, you should know how it looks. Here are the main features:
- Weight. Poultry is allowed for slaughter, usually at the age of 3-5 months, so it weighs a little - up to 1.5 kg. Of course, the older the bird, the more fat its carcass looks.
- Skin. The skin of a guinea fowl is very thin, so red meat shines through it, which may make the carcass appear brown. In addition, the skin is darker than that of chicken, since it contains a large amount of myoglobin, a protein that resembles hemoglobin in its structure and functions.
- Colour. The meat has a bluish tint, but you should not be afraid of this, since such a color is explained by the content of a small amount of fat in it. Guinea fowl fillet contains a large amount of hemoglobin, so it can have a brown color. After heat treatment, the meat brightens and becomes almost white.
- Bones. Guinea fowl has fewer bones compared to chicken. In addition, they are not so large, which is why the carcass looks pretty miniature.
Guinea fowl meat does not taste like chicken, but pheasant or game, because it has less liquid (only 74.4 g per 100 g) and a higher fiber density. In addition, it is not as fatty as chicken meat - per 100 g contains 2.7 g of fat, while in chicken this indicator is 8.8 g.
Nutritional value and chemical composition
Guinea fowl meat is valued for being high in protein and low in fat. The nutritional value of the product is presented in the table:
Name | Amount per 100 g |
Squirrels | 20.64 g |
Fats | 2.47 g |
Carbohydrates | 0.6 g |
Water | 74.44 g |
Ash | 1.15 g |
Saturated Fatty Acids | 0.64 g |
Cholesterol | 0.63 g |
Calorie content | 110 kcal |
So, in a 100 gram piece of meat contains only 110 kcal. For comparison, it should be noted that the calorie content of chicken meat per 100 g is 170 kcal.
Guinea fowl meat is also valued for its rich chemical composition, which we will consider in more detail.
Vitamins
Guinea fowl meat is actually the record holder for the content of water-soluble B vitamins:
- B1 (thiamine). Promotes the development and growth of a person, actively participates in metabolic processes.
- B2 (riboflavin). It takes part in the metabolism, helps reduce blood sugar and improves skin condition.
- B5 (pantothenic acid). Participates in the metabolism of carbohydrates and fats, as well as in hormonal processes.
- B6 (pyridoxine). Participates in the synthesis of substances, supports the nervous system and activates brain activity.
- B9 (folic acid). It takes part in the synthesis of cells and amino acids. Especially acid is useful for pregnant women.
- B12 (cobalamin). It affects the composition of the blood, improves skin condition, supports the immune system and nervous system.
In addition to B vitamins, meat is also rich in vitamins A, C and PP, due to which it has the following properties:
- has an antioxidant effect;
- improves the condition of hair and skin;
- lowers cholesterol and strengthens blood vessels;
- strengthens the protective properties of the body.
Amino acids
Scientists have found that the poultry breast contains 95% of the beneficial amino acids that are needed for the healthy functioning of the human body. For comparison, we note that the broiler pectoral muscles contain less acid - 82%.
The amino acids found in guinea fowl include:
- Valine. It takes part in the synthesis of tissues and supports muscle strength, gives the body vital energy and the hormone of joy (serotonin). Valine also serves as a defense for the myelin sheath of nerve fibers in the brain and spinal cord. Due to this, the amino acid significantly delays the rate of development of multiple sclerosis.
- Histidine. This is an indispensable substance that promotes cell regeneration and the formation of beneficial compounds that are responsible for allergic reactions.
- Threonine. Promotes the proper functioning of the liver, heart and blood vessels, and also strengthens the immune system, ligaments and muscles. In combination with other amino acids, it takes part in the formation of protein.
- Phenylalanine. It has an analgesic (analgesic) effect. It comes into synthesis with other elements, which helps to cope with depression. In addition, phenylalanine reduces appetite, which is of particular interest to losing weight.
- Isoleucine. Essential amino acid in energy metabolism.
Trace elements
Poultry meat contains a large number of trace elements, among which are especially important:
- potassium;
- calcium;
- magnesium;
- sodium;
- sulfur;
- iron;
- phosphorus.
Due to this composition, this product is useful for the whole body. Its regular use will significantly improve the condition of the cardiovascular system, skin, bones and hair.
The maximum amount of nutrients is found in the brisket of a guinea fowl.
Who is it useful for?
Guinea fowl meat is a dietary product, therefore, it can be included in the diet of losing weight. Moreover, the popular Ducan diet includes many dishes from just such meat.
In addition, it is a particularly useful product for the following categories of individuals:
- pregnant women and nursing mothers;
- children (can be served as a first meat dish);
- old people;
- allergy sufferers (guinea fowl meat is considered a hypoallergenic product);
- suffering from vitamin deficiency;
- undergoing rehabilitation after a serious illness or surgery;
- patients with anemia or colds;
- suffering from pathologies or disorders of the central nervous system;
- suffering from malfunctions of the gastrointestinal tract and metabolic disorders;
- experiencing severe physical exertion;
- feeling psychological exhaustion.
Guinea fowl meat is also recommended for people who care about their health, as it has preventive properties and helps prevent cardiovascular diseases. In addition, it strengthens eyesight and skin, relieves fatigue and restores metabolism.
Harm and contraindications
Guinea fowl meat is a valuable product that can not cause harm to the human body, since it does not contain harmful substances. Meanwhile, you need to understand that this is a protein product that can not be abused, otherwise the stomach will be overloaded, which can lead to such unpleasant symptoms:
- a feeling of overeating and heaviness in the abdomen;
- digestive system disorder;
- nausea
As for contraindications, these include only individual intolerance to the components that are contained in meat.
Cooking Application
Poultry no older than 3-5 months is slaughtered for meat. The fact is that older guinea fowl meat is not so soft and tender. The live weight of a guinea fowl at this age is not less than a kilogram. It is such a guinea fowl that is most suitable for cooking. It can be baked in its own juice, stewed or smoked, boiled to prepare first courses.
The Greeks prefer to serve stew guinea fowl with tomatoes or olives, as well as medium spicy tomato sauce. The Italians prefer to cook the whole carcass, stuffing it with herbs, sour cheese and ham. A piece of meat is better served with chopped herbs. You can make excellent meatballs, chops and meatballs from minced guinea fowl.
Fans of gastronomic delights can cook guinea fowl fillet with lemon and rosemary sauce. To give the dish an exotic touch, it can be seasoned with oriental spices (cassia and cinnamon).
Guinea fowl meat should not be used to make canned food. The fact is that her taste will not be saturated, because this bird is not as fat as chicken.
When cooking guinea fowl meat, it should be borne in mind that it is more rigid and dense than chicken. So that this does not affect the quality of the dishes, you should remember a few recommendations:
- after purchase, keep the raw bird in the refrigerator for about 2-3 days, so that its taste becomes more pronounced;
- a couple of hours before cooking, the meat must be soaked in salted water with the addition of lemon juice, so that it becomes softer and better cooked;
- if the meat is fried or stewed, instead of soaking it should simply be boiled (at the same time it will become softer, and the resulting broth can be used to make soup).
Guinea fowl can be used instead of chicken in the preparation of the Georgian dish Chakhokhbili. His recipe is offered in the video below:
How to choose and store?
To buy a quality and useful product, it is worth considering some simple recommendations:
- The color of the guinea fowl should be darkish in appearance. If the carcass has a light color, it is probably a hybrid that is not worth buying.
- If the meat is of excellent quality and fresher, after pressing the fingerprint on it quickly disappears. If the pit remains on the carcass, it is probably not a product of the first freshness, which is dangerous to eat.
- The carcass should weigh about 1.5 kg. This will mean that the bird was slaughtered for meat at the age of 5-6 months. The older individuals are more well-fed, but their meat is excessively harsh.
- If the carcass is sold frozen with pieces of ice, you should not buy it, because you just have to overpay for water.
Having bought fresh and high-quality meat, it is necessary to store it correctly until cooking so that it does not lose its useful qualities. In this matter, the following rules should be taken into account:
- If the meat is planned to be stored no longer than 1-2 days, it can be put in a vacuum container and stored on the bottom shelf of the refrigerator at a temperature of 0 to 10 ° C.
- If the carcass needs to be stored for longer than 2 days, it should be kept in the freezer, also previously transferred to a vacuum container. In this form, the carcass should be stored for about 3 months, however, up to six months is considered acceptable.
Keeping a raw carcass for longer than the optimal storage period is not worth it, otherwise it may go bad.
Cost
The price of guinea fowl meat is much higher than the price of chicken and even turkey. Depending on the supplier and product quality, the cost of 1 kg will be 2, or even 3 times higher than for chicken.
It should be noted that the exact price will depend on whether the carcass is bought from a private person or from an official supplier, who also submits documents confirming the quality of the products. Of course, a certified product is more expensive, but in this matter it is better not to save, especially if the meat is bought for a child, pregnant woman or a person who has health problems.
Guinea fowl meat is healthy, nutritious and tasty. This is a dietary product that can be included in the diet of all people who follow the rules of a healthy diet. It supplies the body with useful elements, supports physical strength and has a positive effect on morale. It is interesting that meat tastes more like game, so it can be used in the preparation of tasty and rather exotic dishes.