Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination

The aim of this study was to evaluate the effect of plant proteases on the oxidative stability as well as the physicochemical and sensory properties of horse meat derived from different age groups during marination. The experimental material consisted of samples of the longissimus thoracis muscle obtained from 24 horse half-carcasses, with 12 half-carcass representing horses aged 2–5 years and 12 half-carcass representing horses aged 8–12 years. Meat samples were treated with papain (P), bromelain (B), and actinidin (A) solutions at a concentration of 25 mg/100 g, as well as with a 0.5% culinary tenderizer solution (MT). The applied treatments significantly improved meat quality by reducing shear force, hardness, stiffness, and chewiness, and by affecting color parameters, including increased lightness (L*) and redness (a*) in both age groups (p < 0.05). At the same time, decreases in TBARS values, oxidation–reduction potential (ORP), and forced drip loss were observed, alongside an increase in cooking loss with extended marination time. Higher TBARS values were recorded in meat obtained from older animals, indicating a greater susceptibility to lipid oxidation. Prolonged marination, particularly up to 48 h, contributed to a reduction in lipid peroxidation processes.