## 3 Results and Discussion
### Fatty-Acid Profile, Oxidative Changes, and Volatile Compound Content  
The dry-cured meat products of Pul and ZS breeds differed in the proportion of selected saturated fatty acids (SFAs): decanoic (C10;0), lauric (C12;0), stearic (C:18;0), and arachidonic (C20;0) (\(p<0.05\)) (Table 4). The sum of SFAs in ready-to-eat Pul and ZS products was determined at 34.9% and 38.5%, respectively. Only the content of heptadecenoic acid (C17;1) (\(p<0.05\)) differed in Pul and ZS products, while the sum of MUFAs in both means amounted to 54.1% and 50.9%, respectively. There were no significant differences in the sum of \(\omega\)-6 acids in Pul and ZS products. The only acid differentiating Pul and ZS in the \(\omega\)-3 group was CLA (\(p<0.05\)). In both cases, the sum of \(\omega\)-3 acids was 0.8%. The quantitative and qualitative composition of fatty acids depends on the composition of the feed mixtures. Pul and ZS pigs were fed the same feed, but their behavior and physiological conditions for fat storage are different. This can change the proportion of fatty acids in meat products. [PERSON] et al. [9], [PERSON] [14], and [PERSON] et al. [15], indicated statistically significant differences in the contents of palmitic acid, oleic acid, LA, ALA, GLA, AA, and DHA in Pul and ZS meat. Probably due to the antioxidative activity of wood pyrolysis, spices, and lactic acid microflora, the TBA index was determined on a low level of 0.3 mg/kg (Pul) and 0.5 mg/kg (ZS) (\(p<0.05\)). Low TBA values may also indicate a very good physicochemical and organoleptic quality of the fat, as well as proper cooling of the carcass after slaughter [37]. The lipolysis directly resulted in the formation of aroma compounds by liberating fatty acids [33]. MDA enables further transformations such as condensation, reactions with released amino acids, and decomposition via the following catalysts: _Pediococcus acidilactici_, _Lactobacillus plantarum_, and _Staphylococcus carnosus_[29]. [PERSON] et al. [32], [PERSON] et al. [34] and [PERSON] et al. [35] indicated aldehydes, ketones, and alcohols as secondary products of hydrolytic rancidity and autooxidation of UFAs. Some of them could be the products of microbial metabolism, including carbohydrate fermentation, as well as FAA catabolism or esterification. Longer chains of fatty acids (C14-C18) could become, along with products of proteolysis, the precursors of selected VOCs. According to [PERSON] et al. [29] and [PERSON] et al. [37], the substances obtained in the enzymatic (20%) and nonenzymatic oxidation of UFAs (80%) become the basis for aroma precursors. Volatile compounds developed from autooxidation of lipids give a rancid profile. However, there was no high content of compounds that would adversely change the sensory profile of the Pul and ZS products. The cause could have been the antioxidative activity of phenols supplied during smoking and absorbed by the surface. There were 48 volatile compounds (VCs) determined by HS-SPME-GC/MS (Table 5). Substances with the largest amount were obtained through biochemical and microbiological transformations of meat tissues (16 VCs) or came from spices (25 VCs). Some of them were the products of pyrolysis of wood (seven VCs). The compounds that differentiated Pul and ZS products (\(p<0.05\)) were primarily hexanal, 3-hydroxybutan-2-one (acetoin), phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, 3-methyl-, 2-cyclopenten-1-one, and 2-methyl- and acetic acid, obtained as a result of microbial activity (fermentation) and lipid oxidation. The compounds that developed the meat aroma in all meats were hexanal, 3-hydroxybutan-2-one, 3-methylbutanal, and 2-methylcyclopentanone. The main sources of sulfur compounds and terpen were garlic, pepper, and pyrolysis of lignin with their termy, herbaceous, woody nuances. Some of them occurred in large quantities in Pul products perhaps due to the lower content of protein and higher fat content.