Comparative Elemental Profiling and Hazard analysis of Traditional and Paprika Salami Matrices

Abstract

Hungarian pork salami, a protected Hungaricum with late 19th-century origins from Italian artisans like Márk Pick, is traditionally produced as "Winter Salami" using cold, humid air from the Tisza River. While its cultural heritage is well-documented, a gap exists in peer-reviewed scientific literature on the elemental composition of its variants, particularly comparing traditional salami with a paprika-infused version. This study employs Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) to analyze essential macro elements, trace elements, and potentially toxic heavy metals, chosen for its robustness with high-matrix meat samples and cost-effectiveness. The research aims to develop a validated sample preparation protocol, quantify and compare mineral concentrations, assess heavy metals against regulatory limits, and integrate findings into a HACCP framework. By bridging traditional practices with modern scientific inquiry, the results will support quality control, authenticity assurance (including geographical origin verification), and compliance with EU protected designations like "Szegedi téliszalámi." Ultimately, this data-driven approach provides a scientific foundation for ensuring both the safety and integrity of Hungarian salami production in the contemporary food landscape.