The study was conducted on 195 samples of horse meat and 45 samples of foal meat . The consumptive quality of horse meat in individual age groups is dependent on the length of the period storage in cooling conditions. The process of maturation improves the gustatory features; however, it does not neutralize differences resulting from animals' age. Freezing horse meat and storage for 30 or 90 days improves gustatory values and this material acts similarly to fresh meat ripening 120 hours in cooling conditions.