The experiment included an analysis of the effect of different freezing methods and time of cold storage on weight losses and taste qualities of horsemeat. The research was conducted on 180 samples taken from the dorsal muscle (m. longissimus dorsi). The freezing process was carried out according to: a traditional method, i.e. in a container ventilation chamber, a method based on using liquid carbon dioxide and a two-stage method, making use of both carbon dioxide and a ventilation chamber. When the freezing process was over, the meat temperature was equal to ca. 245 K (-28°C). Two lands of meat, ie. 'enriched' by an injection of fat, administered in order to produce artificial marbling, and 'normal'- not subjected to the above treatment (control samples) were examined. After two-week and three-month cold storage, meat samples were analyzed in a laboratory. The lowest weight losses in the process of freezing, storing and thawing were observed when horsemeat was frozen by means of liquid carbon dioxide and the two-stage method, and the highest — in the case of freezing based on the ventilation method. Meat frozen applying the ventilation method was characterized by the best organoleptic features, meat processed by means of liquid carbon dioxide — by worse ones, and that frozen according to the two-stage system — by the worst ones. As the time of cold storage was prolonged to 3 months, certain organoleptic features deteriorated. It was found that fat-injected meat was characterized by better taste quality than 'normal' meat.
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