NUTRITIONAL ADEQUACY AND COMPLIANCE WITH PHYSIO-LOGICAL STANDARDS OF DRY- AND WET-AGED HORSE MEAT

CUXDTU

Abstract

The study focused on assessing the impact of aging method (dry and wet) and duration (14 and 21 days) on the nutritional value and adequacy of horse meat for men and women of Group II (18–59 years). Dry aging led to a significant increase in protein concentration: on day 14, protein content reached 26.72 g per 100 g of raw horse meat, and on day 21–26.64 g, associated with moisture loss and concentration of dry matter. Wet aging caused less pronounced changes, with protein varying between 22.47–22.84 g. Fat content decreased in both aging types, with the lowest values observed during dry aging – 1.80 g per 100 g, while wet aging retained more fat (2.06–2.67 g), ensuring a softer texture. Mineral composition changed moderately: phosphorus reached 304 mg per 100 g under dry aging and 271–274 mg under wet aging; calcium remained stable at 4.5–6.6 mg. Energy value was directly related to protein and fat content: dry aging increased caloric content to 126–135 kcal, whereas wet aging maintained it at 114–115 kcal. Nutritional adequacy showed that dry aging provided up to 70.1 % of the daily protein requirement for men and up to 82.5 % for women, with phosphorus reaching 38 % of the daily requirement. Energy contribution remained moderate (4–6 %), while fat and calcium levels require supplementation with other foods. The choice of aging method and duration allows regulation of horse meat’s nutritional value for dietary, sports, and functional purposes, providing tailored nutritional support for specific consumer groups. These findings can be applied in developing production technologies for horse meat products with high protein content and a balanced mineral profile.