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This study aimed to determine the fatty acid and chemical composition and cholesterol concentration of horsemeat, and to evaluate its taste acceptability by the Brazilian population. Horsemeat samples (M. longissimus dorsi) were obtained from a Paraná State slaughterhouse. The chemical composition revealed a low lipid (2.9%) and high protein content (22.5%). The concentrations of the nutritionally important fatty acids, arachidonic acid (AA, 20:4n-6) and eicosapentaenoic acid (EPA, 20:5n-3),doi:10.4314/sajas.v39i4.51135 fatcat:l5jwn6kzwrdgrc3tr6raoag6aa