Introduction. The taste and shelf life of finished meat products depend on the quality of raw meat received for processing. Purpose: Expertise for horse meat and kazylyk produced from it. Materials and methods. The quality group of chilled horse meat and the degree of acidification of kazylyk were established by pH level, after measuring the level of hydrogen ion concentration in average samples using the “Status” device. The degree of freshness of meat and kazylyk was determined by the luminescent method of analysis based on the intensity of the glow, uniformity and color of the samples on the Filin device. The moisture content in the raw materials and product and the degree of contamination with microorganisms were determined. Based on laboratory research, the direction of processing horse meat into kazylyk was determined. We sorted the raw materials, calculated the recipe, and developed a model batch of the product. Results and discussion. Horsemeat received for production belonged to the RSE quality group. Exudative meat complied with the requirements of TR CU 021/2011 for microbiological indicators. In terms of pH level, the value of which was 5.58 units, horse meat corresponded to ripened meat with a normal course of the glycolysis process. The property of horse meat to easily release its own moisture was used in kazylyk technology to speed up the drying process of sausage loaves. The finished product also met the requirements of TU 10.13.14-003-54780900-2017 “Semi-dry dry-cured Kazylyk” in terms of physical and chemical parameters. The microbiological safety and quality of the finished product have been established. Conclusion. We believe that the safety and security of horse meat can be ensured by conducting microbiological studies of the surface and deep layers of meat during incoming control of raw materials with differentiation of meat into quality groups. Physicochemical and microbiological studies of the finished product make it possible to reliably determine the quality of kazylyk, as well as guarantee high technological properties of the finished product.