Horse meat has been suggested as an alternative to beef and pork in prophylactic nutrition. It is suitable for development of functional meat food through adding natural antioxidants as functional ingredients. There is no information on functional horse meat product enriched with dihydroquercetin–a powerful chain-breaking scavenger of free radicals and L-ascorbic acid. The objective of this study was to determine the concentration of the dihydroquercetin from Siberian larch (Larix sibirica Ledeb.) by seeking a synergic effect with L-ascorbic acid and in this way to create a new functional horse minced meat with optimal oxidative stability, as well as to determine the concentrations of the two added antioxidants to ensure minimal lipolytic and lipid oxidation changes in the meat. Using the response surface methodology a three-level factorial design was built for two variables–concentrations of dihydroquercetin and L-ascorbic acid. The minimal acid value was manifested at 0.020% L-ascorbic acid and 0.035% dihydroquercetin. The minimal peroxide value was determined at 0.028% L-ascorbic acid and 0.010% dihydroquercetin and the minimal TBARS was found at 0.030% L-ascorbic acid and 0.050% dihydroquercetin. The new