o:8647 Fat and fatty acid content as indicators of declared origin and composition of fermented sausage en An attempt to confirm the declared type of meat from which fermented sausages were manu- factured was made. The fat content of the sausages was determined by reference method, and the fatty acid composition of fat was analyzed by gas chromatography. The obtained data were used for statistical processing and confirmation of the declared animal origin of the meat. Also, the data obtained by the above methods were used to verify the compliance of the declared composition. Fermented sausages were obtained from retail, manufacturers and importers in the period 2021-2025, and the research included 189 samples, made with pork meat (n= 151), beef (n=15) and mixed pork and beef (n=23). The fat amount in the sau- sages varied from 23.70 to 54.10% in pork sausages, 34.80 to 46.00% in beef sausages and 34.80 to 49.30% in mixed pork & beef sausages. Fatty acid content ranges were similar to the reported results for the same products. Principal component analysis provided significant information about origin of raw materials used to make fermented sausages. Fermented sausages, Fat, Fatty acids, Declared composition 1552099 10.18485/meattech.2025.66.3.78 2025-12-09T08:52:03.899Z 44 yes 46 Danijela Vranić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage https://orcid.org/0000-0002-7192-488X Radivoj B. Petronijević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage person 10.18485/meattech.2025.66.3.78 Čaba Silađi Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage person https://orcid.org/0009-0004-1933-3849 Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage person https://orcid.org/0000-0003-4602-0835 Tamara Gerić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage person https://orcid.org/0000-0002-9303-5231 Slobodan Lilić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage person https://orcid.org/0009-0004-9452-0361 Dragana Mitić Innovative Centre of the Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade, Serbia Fat and fatty acid content as indicators of declared origin and composition of fermented sausage person https://orcid.org/0000-0001-5167-808X application/pdf 516567 https://unilib.phaidrabg.rs/o:8647 no yes 16 70 92000001 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 454 460 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com