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The aim was to assess the quality and safety of traditional smoked meats produced from the meat of  Puławska breed pigs. The research material consisted of two skeletal muscles, namely, semimembranosus and  longissimus dorsi, taken from 10 carcasses of Puławska breed fatteners. Smoked meats were produced with  a 3% addition of salt, spices and acid milk whey (2%). The products were assessed in terms of their basic  chemical components (water, protein, fat and salt), colour parameters in the CIE L*a*b* colour space and  the content of contaminants, i.e. PAHs [chrysen, benzo(a)anthracene, benzo(b)fluoranthene, benzo(a)pyrene]  and residues of nitrates (III) and (IV). The muscle type had no significant effect on the chemical composition  of the products, although a higher content of fat and a lower content of salt were found in loin (by 2.79 and  0.38 percentage points, respectively). Smoked meat from longissimus dorsi was significantly lighter in colour  (L*; 60.85 vs. 69.28), whereas smoked meats from ham showed a significantly greater degree of redness  (a*; 13.24 vs. 8.75). The degree of yellowness of both products was similar (b*; 8.56 vs. 8.85). The content of  4 PHAs and B(a)P in smoked meats from ham was below the permissible limits for traditional products, which  are 30 μg/kg and 5 μg/kg, respectively. In the case of smoked meats from loin, the threshold value (30 μg/kg) for  the total of 4 PHAs was exceeded in two products, which affected their relatively high average content in smoked  meat from this muscle (48.28 μg/kg). Nitrates III and IV were present only in one smoked meat from ham at the  levels of 12 ± 2.7 mg/kg (expressed as NaNO2) and 48 ± 11 mg/kg (expressed as NaNO3), respectively. For the  other products (from both ham and loin), the results were below the detection limit (results not presented in the  table). From the nutritional point of view, the chemical composition of these smoked meats was beneficial: the  protein content was high, the fat content was optimal, the content of table salt did not exceed the permissible  limit, and there were only trace quantities of nitrates III and V. As far as PHAs are concerned, some measures  should be taken to reduce their level, especially in smoked meats from loin.

Basic chemical composition, colour and content of PAHs and nitrates in smoked pork products made from Puławska breed