Long-matured cured meats from Poland and Europe compared - An overview

Robert Waraczewski; Maciej Bartoń; Dariusz M Stasiak; Bartosz G Sołowiej

doi:10.1016/j.meatsci.2023.109336

Long-matured cured meats from Poland and Europe compared - An overview

Meat Sci. 2023 Dec:206:109336. doi: 10.1016/j.meatsci.2023.109336. Epub 2023 Sep 7.

Authors

Robert Waraczewski¹, Maciej Bartoń¹, Dariusz M Stasiak¹, Bartosz G Sołowiej²

Affiliations

¹ Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland.
² Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland. Electronic address: bartosz.solowiej@up.lublin.pl.

PMID: 37716227
DOI: 10.1016/j.meatsci.2023.109336

Abstract

This review aimed to present different varieties of long-matured cured meats, such as cold cuts, sausages, and hams produced in Poland, and compare them with similar European products. Moreover, we briefly presented the impact of meat products on human health. Due to its significant production in Poland, most meat products are made of pork. Polish long-matured, cured meats are nutritious, provide essential amino acids and micronutrients, and are a balanced source of monosaturated fatty acids (MUFAs). We suggest choosing cured Polish meat products matured with probiotics to provide pro-health benefits. Although long-matured sausages are essential and valuable meat products in Poland, they should be consumed moderately as an element of a balanced, diverse diet.

Keywords: Curing; Long-matured meat; Polish meat products; Pork; Traditional Polish sausages.