Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages

This study investigates the presence of undeclared meat species in beef sausages and analyzes the impact of poultry meat addition on fatty acid composition. A total of 68 beef sausage samples produced and obtained from markets in Kosovo were analyzed, comprising 43 industrial and 25 traditional (homemade) sausages. Using the Liquid Chip Display (LCD) Array System, Meat 5.0, we detected that 52.94% of the samples contained meat from other species, with poultry being the most frequently added (45.55%), followed by mutton (4.41%) and turkey (2.9%). Notably, 46.42% of industrial sausages with added meat and 100% of homemade sausages with mixed meat were undeclared, highlighting significant mislabeling concerns. Fatty acid analysis with Gas Chromatography Flame Ionization Detection (GC-FID) revealed that sausages with poultry meat exhibited lower levels of saturated fatty acids (SFAs) and higher polyunsaturated fatty acids (PUFAs), particularly linoleic (C18:2) and alfa-linolenic (C18:3) acids. The inclusion of poultry meat significantly reduced the proportion of palmitic (C16:0) and stearic (C18:0) acids while increasing unsaturated fatty acids. As the percentage of poultry meat increased, SFAs decreased from 54.08% (at 10% poultry meat) to 29.55% (at 90%), while PUFAs rose from 4.09% to 26.64%. These findings indicate that poultry addition enhances the nutritional profile of sausages by improving the fatty acid balance. This study highlights the need for stricter labeling regulations to ensure consumer transparency. Future research should explore these modified products’ sensory and quality attributes to assess their market acceptance.