摘要：Summary Production of fermented sausages of horse meat in this country has a long tradition that enriches our cuisine. However, there is little data available on such traditional manufacturing and product quality to be able to talk about standardization and protection of authenticity. The aim of this study was to investigate the physicochemical and sensory properties of sausages made from horse meat, depending on the season of production and stage of maturity. Average values of pH in the finished product amounted to 5.83, 19.90% water content, water activity 0.896, the amount of NaCl 3.44% and ammonia 0.42 mg%. Slight differences were detected in sensory properties of sausages in relation to the production season. During ripening, the production season showed statistically significant differences (p <0.05) in physicochemical parameters, but it did not significantly affect the uniformity of quality of the finished products .
