o:3365 Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties en In this study, the fatty acid composition, sensory qualities, and cholesterol levels of fermented dry Sremska sausages were examined. Pork meat and fat from three different pig breeds — autochthonous Mangalitsa, Moravka, and commercial Swedish Landrace — were used to create Sremska sausages. The sausage with the most cholesterol was created from Swedish Landrace meat and fat. On the other hand, compared with other sausage types, the sausage made from Mangalitsa pork included more monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) and less saturated fatty acids (SFA). Sausages made from Swedish Landrace pig meat had much greater PUFA content than other kinds. These differences were mostly due to higher overall n-6 PUFA contents. The health lipid markers for atherogenicity (IA) and thrombogenesis (IT) were lower in Mangalitsa pork sausage than in the two other sausage types. The Mangalitsa pork used for manufacturing Sremska sausage was exceptional in terms of appearance, flavor, aftertaste, and overall approval. The chemical and sensory qualities of dry-fermented Sremska sausages are modified by pig breed, according to this study. Mangalitsa Autochthonous pork meat products Chemical composition Sensory qualities 1552099 10.18485/meattech.2023.64.2.75 2023-11-28T08:03:51.461Z 44 yes 46 Nenad Parunović Institute of meat Hygiene and technology Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties Jelena Ćirić Institute of Meat Hygiene and Technology Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties person Tatjana Baltić Institute of meat hygiene and technology Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties person Dejana Trbović Institute of meat hygiene and technology Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties person Nikola Betić Instiute of meat hygiene and technology Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties person Čedomir Radović Institute for Animal Husbandry, 11040 Belgrade, Zemun, Serbia Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties person Radomir Savić Institute of Animal Sciences, Faculty of Agriculture, University of Belgrade, 11040 Belgrade, Zemun, Serbia Fermented dry Sremska sausages made of pork meat from various breeds — chemical content and sensory properties person 2023-11-03 application/pdf 463959 https://unilib.phaidrabg.rs/o:3365 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 392 396 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03