V3 / ADM MIGDAŁ, Władysław - MARCINČÁK, Slavomír - WALCZYCKA, Maria - DOMAGAŁA, Jacek - PLUTA-KUBICA, Agnieszka - FILIPCZAK-FIUTAK, Magda - MIGDAŁ, Anna - MIGDAŁ, Łukasz. Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian mountains. In Journal of ethnic foods. ISSN 2352-6181, 2024, vol. 11, no. 1, art. no. 1, p. [1-12].

Basic data
OCA1. Surname awarded to the assessed person	Marcinčák
OCA2. Name awarded to the assessed person	Slavomír
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6070
OCA5. Area of assessment	study programme food hygiene · III. degree
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2024
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	1142389
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioFormChildAOEM0&sid=222AF8EE4F39579B8F922BC4282B&seo=CREP%C4%8C-detail-%C4%8Cl%C3%A1nok
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://link.springer.com/article/10.1186/s42779-023-00216-0
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	V3 / ADM MIGDAŁ, Władysław - MARCINČÁK, Slavomír - WALCZYCKA, Maria - DOMAGAŁA, Jacek - PLUTA-KUBICA, Agnieszka - FILIPCZAK-FIUTAK, Magda - MIGDAŁ, Anna - MIGDAŁ, Łukasz. Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian mountains. In Journal of ethnic foods. ISSN 2352-6181, 2024, vol. 11, no. 1, art. no. 1, p. [1-12].
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://link.springer.com/article/10.1186/s42779-023-00216-0
OCA14. Characteristics of the author's contribution	The author is the bearer of the main ideas and co-creator of the output. At the same time, it is also the holder of financial resources for projects from which the output was implemented
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sheep\'s milk is used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka—on the Polish side and Slovenská bryndza, Slovenská parenica, Slovenský oštiepok, Ovčí hrudkový syr salašnícky—on the Slovak side. Also sausages are made from sheep meat. These cheeses and sausages are salted and then traditionally smoked. The source of heat and smoke is hard wood with appropriate humidity, burned in the hearth located in the shepherd\'s hut, over which the cheeses are placed under the roof. Among several hundred smoke components, there are also polycyclic aromatic hydrocarbons, which, on the one hand, give the smoked product its taste and aroma, and on the other hand have carcinogenic and mutagenic properties. Sausages and cheeses from Poland and Slovakia, made from milk and meat of native sheep breeds, preserved by traditional smoking, were analyzed for polycyclic aromatic hydrocarbons content. The analyzed cheeses were characterized by a trace or low content of benzo[a]pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. In cheeses from outer Eastern Carpathians subprovince (Bieszczady), the high content of naphthalene, acenaphthylene, fluorene and phenanthrene is noteworthy. Polish lamb sausages were characterized by a higher content of benzo(a)pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. The differences result from the method of smoking (warm or cold in the south of the Carpathians—hot in the north) and the type of wood used for smoking.
Other data
OCA16. Annotation of the output in English	Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sheep\'s milk is used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka—on the Polish side and Slovenská bryndza, Slovenská parenica, Slovenský oštiepok, Ovčí hrudkový syr salašnícky—on the Slovak side. Also sausages are made from sheep meat. These cheeses and sausages are salted and then traditionally smoked. The source of heat and smoke is hard wood with appropriate humidity, burned in the hearth located in the shepherd\'s hut, over which the cheeses are placed under the roof. Among several hundred smoke components, there are also polycyclic aromatic hydrocarbons, which, on the one hand, give the smoked product its taste and aroma, and on the other hand have carcinogenic and mutagenic properties. Sausages and cheeses from Poland and Slovakia, made from milk and meat of native sheep breeds, preserved by traditional smoking, were analyzed for polycyclic aromatic hydrocarbons content. The analyzed cheeses were characterized by a trace or low content of benzo[a]pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. In cheeses from outer Eastern Carpathians subprovince (Bieszczady), the high content of naphthalene, acenaphthylene, fluorene and phenanthrene is noteworthy. Polish lamb sausages were characterized by a higher content of benzo(a)pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. The differences result from the method of smoking (warm or cold in the south of the Carpathians—hot in the north) and the type of wood used for smoking.
OCA17. List of maximum 5 most significant citations corresponding to the output	Cardinali, F., Rampanti, G., Harasym, J., Lucci, P., Ferrocino, I., Pacetti, D., ... & Osimani, A. (2025). Comprehensive profiling of smoked cheese from raw goat\'s milk handcrafted in Lower Silesia (Poland). Food Research International, 116398. Zajác, P., Čapla, J., Čurlej, J., Tkáčová, J., Partika, A., & Benešová, L. (2025). Composition profile of traditional Slovak ewe lump cheese. Journal of Dairy Science, 108(3), 2227-2242. Fuertes-Martínez, J. R., Guerra, M., Rodríguez-González, Á., del Valle-Herrero, H., Valenciano, J. B., & Marcelo, V. (2024). Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’. Foods, 13(24), 4089. Cubon, J., Tkáčová, J., Hlebová, M., & Hleba, L. (2025). THE IMPACT OF PROCESSING TECHNOLOGY ON THE QUALITY OF TRADITIONAL SLOVAK SHEEP CHEESES. Journal of microbiology, biotechnology and food sciences, 14(6), e12714-e12714.
OCA18. Characteristics of the output's impact on socio-economic practice	The result brings new knowledge about traditional products made from bryndza and lamb on the Polish and Slovak side of the Tatra Mountains. It describes their importance and compares quality parameters and risks in their production.
OCA19. Characteristics of the output and related activities' impact on the educational process	The output provides students with new informations about traditional products manufactured in Slovakia and Poland. It addresses their quality as well as production safety and health risks.