The Influence of the Ozonation Process on the Quality Parameters and Physicochemical Stability of Horse Meat

The aim of this study was to demonstrate the effect of gaseous ozonation at a concentration of 10 ppm on the quality of horse meat. Samples of the longissimus thoracis (LT) muscle were exposed to ozone for 1, 5, and 15 min and then stored at 4 °C for 6 and 48 h. Ozonation caused a deterioration in the water-holding capacity of muscle tissue. Significant changes in the color of horse meat were observed, as longer exposure to ozone intensified oxidative processes in the meat. The volatile compound profile after 48 h indicated significant lipid degradation and an increase in aldehydes, typical of fat rancidity. Texture analysis showed that short ozonation increased meat tenderness, while 15 min exposure led to a deterioration of the texture characteristics of horsemeat. Sensory evaluation confirmed a decrease in the tenderness and desirability in horse meat samples after prolonged ozonation. Ozone demonstrated high antimicrobial efficacy, particularly after 15 min of exposure, where yeast and mold counts reached their lowest levels at 3.24 and 3.04 log10 CFU/mL, respectively, across both time intervals. After 48 h of storage, a 15 min ozone treatment effectively minimized total bacterial contamination to 3.96 log10 CFU/mL. The study results indicate that ozone can extend the microbiological shelf life of horse meat, but its application parameters must be precisely selected to limit adverse oxidative and qualitative changes.