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4. Prebiotic Meat Products

15. Dry-Cured Loin

16. Dry-Cured Lacón

17. Sobrasada

18. Salchichón

19. Dry-Cured Ham

20. Androlla and Botillo

21. Alheira

22. Chouriça de Carne

23. Antioxidant Capacity

24. Mineral Profile

25. pH and Color

26. Cholesterol

27. Amino Acids (Free and Hydrolyzed)

28. Volatile Organic Compound Profile

29. Biogenic Amines

30. Nitrate and Nitrite

31. Proteomics

32. Chemical Composition

33. Texture Analysis

34. Fatty Acids

35. Lipid Oxidation Lipid oxidation (Primary and Secondary Products)

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