IMPROVEMENT OF THE HORSE MEAT SALTING METHOD

The article examines approaches to improving the salting technology of horse meat in order to enhance its nutritional and biological value. In the course of the study, a plant-based salting composition was applied in combination with the shock freezing method. The salting mixture included sodium chloride, laminaria, dried spinach, and garlic, which made it possible to enrich the product with biologically active substances and mineral components. The prepared horse meat samples were subjected to shock freezing at a temperature of -45°C for 3 hours, contributing to the preservation of muscle tissue structure and reduction of nutrient losses.

To assess the effect of the plant-based additive, different concentrations of the salting mixture – 5%, 10%, and 15% – were used. The resulting samples were analyzed based on organoleptic, structural-mechanical, and quality indicators. The research results showed that horse meat treated with a 10% salting mixture exhibited the most balanced characteristics in terms of taste, aroma, and texture. The use of laminaria and spinach contributed to an increase in mineral content, particularly iodine, thereby enhancing the functional value of the product, especially for regions with iodine deficiency. The conducted studies confirm the effectiveness of using a plant-based salting composition combined with shock freezing as a promising approach in horse meat processing technology, ensuring quality preservation and extended shelf life.

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