Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

Table 2

Chemical composition of traditional Croatian and Montenegrin dry-cured meat products and dry-fermented sausages.

Product	Country	Moisture% w/w	Ash% w/w	Fat% w/w	Protein% w/w	Sugars% w/w	Salt% w/w
Prosciutto	CRO	36.73 ± 5.74	9.81 ± 2.31	18.04 ± 8.98	34.93 ± 4.80	0.47 ± 0.69	7.35 ± 1.92
	MNE	39.48 ± 5.95	7.77 ± 1.76	24.65 ± 5.59	28.08 ± 4.11	<LOD	6.63 ± 1.76
Pancetta	CRO	23.24 ± 8.63	5.96 ± 0.79	47.86 ± 8.31	20.58 ± 2.10	2.36 ± 2.25	4.51 ± 1.13
	MNE	38.30 ± 7.73	5.17 ± 1.51	35.42 ± 7.49	21.50 ± 2.47	<LOD	3.58 ± 1.08
Dry sirloin	CRO	43.60 ± 2.50	5.97 ± 0.92	6.73 ± 3.43	43.42 ± 5.29	0.28 ± 0.48	4.58 ± 0.70
	MNE	61.62 ± 7.88	5.51 ± 0.91	4.77 ± 1.94	28.45 ± 5.80	<LOD	3.71 ± 2.47
Dry rack	CRO	40.56 ± 8.86	8.19 ± 0.77	19.60 ± 7.20	30.88 ± 4.33	0.76 ± 0.86	5.96 ± 0.73
	MNE	54.07 ± 11.26	6.72 ± 2.68	13.98 ± 3.50	25.81 ± 9.24	<LOD	6.29 ± 2.68
Domestic sausage	CRO	27.84 ± 6.53	5.02 ± 0.51	37.26 ± 7.19	27.60 ± 3.42	2.28 ± 2.23	3.54 ± 0.71
	MNE	33.88 ± 5.26	4.79 ± 0.95	36.52 ± 7.09	24.18 ± 3.16	0.64 ± 0.50	4.09 ± 0.55

CRO: Croatia; MNE: Montenegro; LOD (limit of detection): sugars 0.02%. The results are expressed as mean values given in weight percentages ± standard deviation. Difference between rows within same product type ( < 0.05).