The objective of research is to summarize and systematize scientific data on horse meat as a meat raw material with high potential for the development of an effective aging technology aimed at improving the organoleptic and technological characteristics of products. The analysis covers publications from 2013–2025, selected from international and regional scientometric databases. The selection includes original experimental works and patents containing quantitative data on biochemical, physicochemical, and sensory parameters. The main focus is on the longissimus dorsi muscle, as well as other anatomical muscle groups involved in the assessment of the textural, biochemical, and sensory characteristics of horse meat obtained from beef horses. Two aging methods were compared: dry (at a temperature of 0–2 °C and a relative humidity of 75–80 %) and wet (in vacuum packaging at 1–4 °C). The duration varied from 3 to 28 days. Wet aging for 7–14 days resulted in a reduction in Warner-Bratzler shear strength by 18–25 %, an increase in water-holding capacity by 6–9 %, and weight retention during heat treatment of up to 92.5 %. Dry aging enhanced flavor and texture but was accompanied by weight loss of up to 38–42 %. Proteomic studies revealed fragmentation of troponin I and myosin light chains as markers of tenderization. Sensory evaluations confirmed a preference for samples aged for 9–14 days. The choice of aging method and duration significantly influences the consumer and technological properties of horse meat. Wet aging is preferable for mass production, while dry aging is preferred for the premium segment. The data obtained can be used in the development of storage and processing technologies for horse meat with desired properties.
Muhamedov et al. (2026) studied this question.