Year 2026, Volume 72 Issue 1
| Year : | 2026 |
| Volume : | 72 |
| Issue : | 1 |
| Authors : | Flamur MEHMETI, Mitre STOJANOVSKI, Elena JOSHEVSKA, Gordana DIMITROVSKA, Vangelica JOVANOVSKA, Borche MAKARIJOSKI |
| Title : | CHANGES IN FATTY ACID COMPOSITION DURING THE PRODUCTION OF TRADITIONAL BEEF PROSCIUTTO RELATED TO TECHNOLOGICAL PROCESSING |
| Abstract : | This study investigates changes in the fatty acid composition of beef prosciutto during traditional production, with particular attention to seasonal variations in raw material quality. Three production batches were prepared under traditional conditions in a certified slaughterhouse facility, differing according to slaughter season (spring, summer, and winter). Samples were collected at key technological stages—before salting, after 21 days of dry salting, and after thermal processing—and analyzed to monitor changes in fatty acid composition. Seasonal factors significantly influence nutritional characteristics, as cattle finished in spring and summer show higher levels of polyunsaturated and omega-3 fatty acids due to improved feeding conditions. Saturated fatty acids (SFA) reached their highest proportion after brining (50.276%) and lowest after thermal treatment (46.326%). Monounsaturated fatty acids (MUFA) were highest immediately after thermal processing (46.523%) and lowest after brining (42.477%). Polyunsaturated fatty acids (PUFA) were most abundant before brining (5.408%), decreasing during processing and reaching their lowest values after thermal treatment. Trans fatty acids were highest before brining (3.908%) and lowest after thermal processing (2.947%). Observed variations result from chemical transformations occurring during processing, affecting the physical and chemical properties of fats and consequently the product’s nutritional value and quality. Understanding seasonal and technological influences is essential for optimizing production parameters to preserve beneficial fatty acids, maintain desirable sensory characteristics, and ensure product safety and consistency. The study contributes to a better understanding of mechanisms governing quality changes in traditional meat products and supports improvements in processing practices. |
| For citation : | Mehmeti, F., Stojanoviski, M., Joshevska, E., Dimitrovska, G., Jovanovska, V., Makarijoski, B. (2026). Changes in fatty acid composition during the production of traditional beef prosciutto related to technological processing. Agriculture and Forestry, 72 (1): 397-409. https://doi:10.17707/AgricultForest.72.1.24 |
| Keywords : | Fatty acid composition, lipid oxidation, beef prosciutto, quality, traditional processing |
| download paper | |