[Amino acid composition of horse meat before and after heat processing]

The author determined the content of total protein, the protein qualitative index (the tryptophan/hydroxyproline ratio), and amino acid composition of horse meat cuts before and after thermal treatment. The amino acid score was determined according to the FAO/WHO scale, the losses of the total protein and essential amino acids were calculated from the cuts after cooking. The content of the total protein in all the cuts was found to be the same, whereas in the kazy it was lower. Thermal treatment led to an insignificant decrease in the content of essential amino acids in different horse meat cuts. The calculations of the amino acid score have demonstrated that all the cuts, with the exception of the kazy, are rich in essential amino acids and do not contain any limiting amino acids.