o:8579 Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina en Visočka pečenica is a traditional dry-cured beef meat product from Bosnia and Herzegovina. It is the first meat product in Bosnia and Herzegovina to be protected by a geographical indication, and it is particularly appreciated for its aroma, taste and smoky properties. In this study, the fatty acid composition of 40 Visočka pečenica made in traditional (artisanal) and industrial production systems was examined. The fatty acid composition was determined by gas chromatography. Of the saturated fatty acids, the most abundant were palmitic and stearic acids (respectively, constituting 23.46% and 15.29% of the total fatty acids - tradi- tional; 23.41% and 16.16% - industrial production). From the group of monounsaturated fatty acids, the most abundant was oleic acid, accounting for 45.61% of the total fatty acids in products from traditional production and 42.48% in industrial products. The most abun- dant polyunsaturated fatty acid was linoleic acid, which made up 7.61% of the total fatty acids (traditional production) and 7.41% (industrial production). PCA analysis of fatty acid composition showed that twenty fatty acids were characteristic of Visočka pečenica from industrial production and four fatty acids of products from traditional production. Fatty acid composition, Traditional meat product, Traditional and industrial production 1552099 10.18485/meattech.2025.66.3.5 2025-12-03T09:05:52.378Z 44 yes 46 Munevera Begić University of Sarajevo, Faculty of Agriculture and Food Science, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina https://orcid.org/0000-0002-9425-8568 Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina person https://orcid.org/0000-0003-4602-0835 Saša Janković Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina person https://orcid.org/0000-0002-5223-6993 Zlatan Sarić University of Sarajevo, Faculty of Agriculture and Food Science, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina person https://orcid.org/0000-0003-3072-8935 Tarik Dizdarević University of Sarajevo, Faculty of Agriculture and Food Science, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina person Selma Čorbo University of Sarajevo, Faculty of Agriculture and Food Science, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina person application/pdf 546991 https://unilib.phaidrabg.rs/o:8579 no yes 19 70 92000001 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 34-40 Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com