## 2 Materials and Methods
Water (moisture) content was determined by drying (103 \({}^{\circ}\)C) using an universal oven Memmert UF30 (Schwabach, Germany) and according to PN-ISO 1442:2000, ash by ashing (at 550 \({}^{\circ}\)C) using laboratory muffle furnace Heraeus M110 (Heraeus, Hanau, Germany) in accordance with PN-ISO 936:2000, total protein content (N \(\times\) 6.25) by the Kjeldahl method by means of the BuchiSpeedDigester K-436 (Flawil, Switzerland) and the BuchiDistillation Unit B-324 (Flawil, Switzerland) according to PN-A-04018:1975/Az3:2002, and fat content by the Soxllet method (\(n\)-hexane was used as solvent) using the BuchiExtraction System B-811 (Flawil, Switzerland) in accordance with PN-ISO 1444:2000. The energy value of 100 g of product and the Nutritional Quality Index (NOI) [11] values were calculated using energy equivalents (for protein 4 kcal = 17 kJ, for fat 9 kcal = 37 kJ) and reference intakes of energy and nutrients listed in Regulation (EU) No 1169/2011 [12]. Analysis of the fatty acid profile of the meat was performed according to the methods described by [PERSON] et al. [13]. Briefly, fatty acid methyl esters (FAMEs) were analyzed chromatographically (CG 3900 gas chromatograph; Varian, Walnut Creek, CA, USA). The fatty acid composition was expressed as percentage of total FA (%FA) and as mg/100 g of product [13]. Indices and ratios of fatty acids were calculated according to the methods of [PERSON] [14] (S/P--saturation, TI--trombogenic, and AI--atherogenic index), [PERSON] et al. [15] (h/H--the ratio of hypo- and hypercholesterolic acids), and [PERSON] et al. [16] (NV--tutritional value of lipids). The oxidative stability of lipids was evaluated on the basis of peroxide value (PV) measurement, thiobarbituric acid reactive substances (TBARS) value, and content of conjugated dienes (CD) and trienes (CT). The degree of fat hydrolysis was evaluated using acid value (AV) measurement. Peroxide value and acid value were determined by the [PERSON] method [17] with [PERSON] et al. 's modification [18]. Peroxide value was expressed in milliequivalents (mEq) of active oxygen per 1 kg of fat and the acid value was expressed in mg KOH per 1 g of fat. TBARS were determined according to [PERSON] et al. [19] using Varian Cary 300 Bio spectrophotometer (Varian Australia PTY, Ltd., Mulgrave, Australia) at wavelength 530 nm and expressed in mg of malondialdehydedehyde (MDA) per 1 kg of muscle tissue. The conjugated dienes and conjugated trienes were determined according to [PERSON] [20] and the results were expressed in mmol hydrogen peroxides per 1 kg of fat. For different parameters each pate was analyzed in duplicate. All data were analyzed using Statistica 13 software (TIBCO Software Inc., Palo Alto, CA, USA). One-way analysis of variance (ANOVA), followed by [PERSON]'s (HSD) test, was used to compare mean values of physicochemical properties and chemical compounds obtained for each product. The equality of variances for organoleptic characteristics was verified using [PERSON]'s test. Incase of unequal variance the nonparametric Kruskal-Wallis test was reported for comparisons between independent groups. Statistical significance was set at \(p\leq 0.05\) or \(p\leq 0.01\). In tables, means and standard deviations are given.