## 3 Results and Discussion
### Prevalence of the Fatty Acid in Sausages Made with 100% Beef and Added Poultry Meat  
From the literature and numerous papers, it is emphasized that the fatty acid profile is different in beef and poultry meat. Raising the hypothesis that the high % presence of poultry DNA cannot be just accidental cross-contamination, we took the next step to analyze the fatty acid profile through GC-FID analysis of the differences in the fatty acid profile of sausages containing 100% beef and sausages with the presence of poultry DNA and revealed several key findings (see Figure 2). The provided radar chart compares the levels of various fatty acids between 100% beef sausages and sausages with added poultry meat. The results show that beef sausages have higher levels of saturated fatty acids compared to sausages with added poultry. This is typical as beef fat generally contains more saturated fats. Sausages with added poultry have higher levels of polyunsaturated fatty acids. This aligns with the leaner profile of poultry,which typically contains more unsaturated fats. Monounsaturated fats seem slightly higher in beef sausages compared to the poultry-added ones. Specific fatty acids like Myristin, Palmitin, and stearic acids (components of saturated fats) are more prevalent in beef sausages. Linolenic acid and other polyunsaturated fats (like oleic) are elevated in sausages with added poultry meat, a fact that is also supported by the works of other authors who emphasize that sausages with chicken meat had lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef [32]. Similar results emphasize that turkey and chicken sausages presented a higher content of polyunsaturated fatty acids than the Chester and common sausages, which presented a low saturated fatty acids content [33]. It is important to note that the fatty acid profile of sausages can be influenced not only by the animal fat content but also by the possible addition of unmeasured ingredients such as vegetable oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA [34], and the substitution of animal fat with canola oil in sausage resulted in nutritional improvements due to an increase in mono- and polyunsaturated fatty acids in the lipid fraction that specifically decreased lipid oxidation [35]. In addition to vegetable oils, in our previous study, we demonstrated that the fatty acid composition of sausages is also influenced by the amount of added soy [36]. These components were not quantitatively assessed in this study and may act as confounding variables when interpreting differences in fatty acid composition between industrial and traditional sausages. Future research incorporating direct analysis of added fats would improve the accuracy of fatty acid profiling. The above results verify the general differences in fatty acids in 100% beef and added poultry sausages. The results are also consistent with the research of other authors. However, we analyzed and verified through the ANOVA statistical program whether the differences expressed above between fatty acids are statistically significant (Table 4). Fatty acids that showed statistically significant differences in levels between the two groups and were higher in sausages in 100% beef meat include C14:0 Myristolein, C15:0 Pentadecane, C16:0 Palmitin, C17:0 Heptadecan, C18:0 stearic, and saturated acids. On the other hand, fatty acids that showed statistically significant differences in levels between the two groups and were higher in sausages with added poultry meat include C18:2 Linoleic, C18:3 alfa-linolenic, and Polysaturated Acid. These differences highlight the compositional shifts caused by adding poultry meat, particularly in increasing the levels of polyunsaturated fatty acids while decreasing saturated fatty acids. Fatty acids that  
Figure 2: The comparison of the levels of fatty acids in 100% beef and added poultry meat.