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The domestic (homeland, native) populations - breeds of pigs are grown in certain region and/or country as local, primitive breeds. In Poland following 3 pig breeds are considered as native: Pulawska, Zlotnicka White and Zlotnicka Spotted. The aim of this study was the assessment of the quality of meat and traditionally smoked tenderloins obtained from meat of native pigs breeds bred in a traditional way. Meat analysis showed that the highest fat content values were present in Zlotnicka Spotted (4.60 ± 0.33) and White (3.63 ± 0.41) while the lowest in Pulawska (2.78 ± 0.29). Smoked tenderloins shear force differed statistically. The hardness values were the highest for Zlotnicka White (65.66 ± 6.46) and the lowest for Zlotnicka Spotted (33.27 ± 4.12). Similar shear force values were recorded: the highest in Zlotnicka White (51.90 ± 7.11) and the lowest in Zlotnicka Spotted (30.43 ± 5.54). Regardless of the results obtained, meat products have good acceptance of sensory assessment test and low level of polycyclic aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka White and Spotted breeds of pigs is a good quality raw material used for production of traditional and regional meat products gaining high sensory scores and good recognition among consumers. The traditionally smoked tenderloins produced from meats of above breeds, were characterized by very good quality parameters.

Central-Eastern Europe is famous of sausages production such delighted as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of chemical composition of traditional European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy) obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages differed in chemical composition and it was caused by different recipes and differences in raw meat chemical composition originating from native pigs breeds. The highest differences were present in the fat content in sausages. All analysed sausages fulfilled the new requirements of the European Union concerning maximum PAH levels in the selected foodstuffs as considered in the Commission Regulation (EC) no 835/2011.

The aim of this paper was to determine the influence of sire breed on meatiness of pig carcass. Trial was conducted on 480 pigs, offspring of six boars, of two genotype Large White (LW) and Swedish Landrace (SL). Average body mass of examined animals were 114.5 kg. Share of meat yield of pig carcass was estimated on the slaughter line using two methods. First method use “two point” system where first measurement is depth of m. longissimus measured as the shortest link/connection between front (cranial) end of m. gluteus medius and the top (dorsal) rim/edge of the spinal canal and second is where m. gluteus medius penetrates the fat tissue the most. Second method also use two measurements: X1= thickness of fat tissue (with skin) in millimeters measured on medial carcass surface between 3rd and 4th lumbal vertebrae, caudo-cranially and X2=thickness of fat tissue (with skin) in milimeters measured on medial carcass surface between 3rd and 4th rib, caudo-cranially. The meatiness of the progeny very significantly depended on boar genotype (p

The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of fatty acids profile fat of traditional European sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia, Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds bred in a traditional way. The analyzed sausages were different in the total fat contents and fatty acids profiles.