Abstract
The article examines horsemeat as a valuable and traditional food source in the culture of people of Central Asia, highlighting its unique nutritional benefits. The main aim of the article is to provide a scientific review of key research on horsemeat and to identify prospective directions for its further study. Compared to beef, pork and poultry, horsemeat contains 20% less fat and cholesterol, while being rich in unsaturated fatty acids and iron, which allows it to be considered a healthy alternative to other types of meat, At the same time, horsemeat as a food product remains relatively under-researched. In the context of a changing climate, the need for further studies on horsemeat to ensure food security is justified. The article discusses various methods of horsemeat processing, including fermentation and thermal treatment, the development of new products, as well as effects of factors such as animal age and storage conditions on meat quality. In addition, innovative approaches to creating new products (sausages, canned goods, semi-finished products) that can satisfy diverse taste and dietary needs are considered. The technological characteristics of horsemeat ana analyzed, along with ways to use it effectively in the food industry.