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The meat due to the chemical composition is a staple food in human nutrition. Physicochemical characteristics and taste of the meat is influenced by many factors: the state of fattening animal species, nutrition, slaughtering, handling, packaging and storage. The fat in pork is influenced by the state of fattening as follows: fatty meat presents a fat content of 31.56%, the average meat 15.75% and lean meat 4.76%. The content of the highest protein substances can be found in lean meat, 19.88%. [ABSTRACT FROM AUTHOR]

Meat is an important food in the human diet. The chemical composition of meat is influenced by many factors. An important factor is represented by species. In this study was analyzed for protein content, water, minerals and fatty acids in pork and beef. Minerals ranged from 0.95 ± 0.02 (%) in pig meat and 1.12 ± 0.02 (%) in beef. The protein varied between: 19.20 ± 0.14 (%) in pork and 20.31 ± 0.25 (%) in beef. The highest average values are for the following fatty acids: C16: 0 (palmitic), C18: 0 (stearic acid) and C18: 1 (oleic acid) in both pork and beef. [ABSTRACT FROM AUTHOR]

Nitrates and nitrites are mainly used in meat products for shelf life extension, to improve flavor and for color fixation. High content of nitrite and nitrate in food can raise concern regarding its undesirable effects on consumer health. In our study the lowest value for N03' content was found in pork sausages, with values ranging from 35.16 mg/kg to 39.82 mg/kg and the lowest value for NO2- content was evidenced in summer sausages, with values between 1.3 mg/kg and 1.42 mg/kg. [ABSTRACT FROM AUTHOR]