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Meat belongs to the group of foodstuff with a limited shelf life. Meat spoils easily mainly because of its high content of water which together with proteins and carbohydrates is good food for microorganisms, and of fat, which undergoes processes that accelerate spoilage (6, 11). This results in progressive unfavourable changes in the sensory properties, practical usefulness and nutritional value of meat. These quality changes depend mainly on the raw material and the technology used for its processing and preservation (6). Studies of the physicochemical properties of horse meat have been carried out by many authors (1, 7, 9, 15-17). It is distinguished by low levels of fat and cholesterol in comparison with poultry, pork or beef (about 20% less) (18). High levels of unsaturated fatty acids (above 55%) and high levels of iron indicate that the consumption of horse meat may be beneficial for human health (15, 18). Nowadays, in some European countries (Spain, Belgium, France, Italy) horse meat consumption plays an important role (9). The extended storage time of raw materials and meat products in cold and frozen conditions is achieved by slowing down the microbiological, chemical and biochemical processes of decomposition. Freezing is one of the most effective methods of meat preservation (8, 25). The freezing of meat results in intensive processes related to water freezing and forming ice crystals inside muscle structures (3, 10, 19). A negative result of the crystallization of cell juice in meat during freezing is the disturbance of cell and colloidal structures, with a simultaneous deterioration in physicochemical properties of muscle proteins, especially myofibrillar, through partial denaturation. This is accompanied by an increase in the volume of ice, an increase in the ionic strength of that solution, and a change in surface tension and environment pH. Among other things, there is a deterioration in functional meat properties, such as the solubility of meat proteins, water absorption, fat emulsification and the thermal stability of the resultant emulsions (4, 13, 23, 35). Given the above facts, the present study was carried out to analyse the influence of cold and frozen storage of horse meat on the chemical content, hydration properties and texture parameters of horse meat. Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat