The global tendency to increase the productivity of livestock leads to the
displacement of native animal breeds by modern, selected breeds or production
lines that grow faster and are characterized by better meat yield. However, with an
increase in productivity, resistance to adverse environmental conditions decreases,
the morbidity of animals increases. An alternative are native breeds that are
adapted to local (often difficult) climatic conditions, are an important element of
the landscape and constitute an invaluable genetic resource for the population and
genetic variability. An example can be the native breeds of Serbian (Mangalica,
Moravka, Resavka) or Polish (Puławska, Złotnicka White, Złotnicka Spotted) pigs.
The aim of the study was to analyze the quality of meat and cold cuts from pigs of
the Mangalica and Moravka, as well as Puławska, Złotnicka White and Złotnicka
Spotted breeds. The meat of pigs of native breeds was characterized by very good
culinary and processing quality. Particularly noteworthy is the higher content of
intramuscular and intermuscular fat, which has a positive effect on the taste of cold
cuts and marbling of meat. The fatty acid profile of the fat of breeds kept in Serbia
was more favorable compared to Polish breeds - higher content of essential fatty
acids. Serbian and Polish cured meats differed in taste, color parameters and the
level of polycyclic aromatic hydrocarbons. The Carpathians are the limit of the
variety of cold cuts, especially sausages
