o:157 Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro en The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries, i.e., prosciutto, sausages, pancetta, dry sirloin, and dry rack, were analysed. Basic chemical compositions and fatty acid methyl esters were determined using the accredited ISO methods. +e obtained results showed no significant differences between Croatian and Montenegrin meat products in most of their chemical components, except for pancetta, in which significant differences in moisture (p = 0.007), fat (p = 0.016), and sugar (p = 0.027) contents were established. The highest protein share, significantly differing between the countries of origin, was determined in prosciutto (p = 0.018) and dry sirloin samples (p � 0.014). As for individual fatty acids, the most represented was oleic acid (C18 : 1n − 9c, OA) in prosciutto (42.29%–42.34%), followed by palmitic (C16 : 0, PA) and stearic acid (C18 : 0, SA) in Croatian dry sirloin (27.60%) and dry rack (16.08%). +e obtained monounsaturated fatty acid (MUFA), saturated fatty acid (SFA), and polyunsaturated fatty acid (PUFA) shares are typical of pork meat products and were in the following decreasing order: 41.97–49.75%, 39.96–45.94%, and 7.69–14.96%, respectively. +e n − 6/n − 3 ratios, which were five- to eight-fold higher than recommended, ranged from 14.82 (pancetta, Montenegro) to 25.83 (pancetta, Croatia) with differences between the countries of origin seen only in pancetta samples (p < 0.001). Lipid quality indices (PUFA/SFA ratios), spanned from 0.17 (dry sirloin, Croatia) to 0.38 (pancetta, Montenegro), were also not in accordance with health recommendations. Since Montenegrin traditional meat products are unexplored yet, the obtained results could facilitate the procedure of their designation of origin and consequently contribute to their valorisation and recognisability in the international market. 1552099 10.1155/2021/5586436 2022-04-29T08:43:47.794Z 44 yes 46 Jelka Pleadin Laboratory for Analytical Chemistry, Croatian Veterinary Institute Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro Tina Lešić Laboratory for Analytical Chemistry, Croatian Veterinary Institute Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person Vesna Vujačić Faculty of Tourism and Hotel Management, University of Montenegro Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person Dragan Milićević Institute of meat hygiene and technology Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person 0000-0003-0405-5896 Anamarija Buneta Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person Saša Šušnjić Departments for Technology and Food Control, Faculty of Medicine of the University of Rijeka Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person Ingrid Lukanić Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person Greta Krešić Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro person application/pdf 433248 https://unilib.phaidrabg.rs/o:157 no yes 1 70 92000001 71A01 Journal of Food Quality Wiley Hindawi 2021