## 2 Materials and Methods
### Analysis of Dry-Cured Sausage  
The analysis of pH, proximate composition, water activity, and FAMEs followed the procedure previously described. For the microbiological analysis, 10 g of sausage were taken and homogenized with 90 mL of sterile peptone water. Serial decimal dilutions were prepared in sterile peptone water, and 1 mL of each sample was spread on suitable culture media. Mesophilic aerobic counts were analyzed by a standard Plate Count Agar (Merck, 1.07881), and the plates were incubated at 30 \({}^{\circ}\)C for 72 h. Psychrophilic counts were determined on Plate Count Agar (Merck, 1.07881) after incubation at 7 \({}^{\circ}\)C for 10 days. Lactic Acid Bacteria (LAB) were incubated on Man Rogosa Sharpe Agar (MRSA, Scharlau, Barcelona, Spain) at 37 \({}^{\circ}\)C for 72 h; anaerobic sulfite-reducing _Clostidium_ spp. were incubated on Trypotes Sulfite Cycloserine Agar (Merck, 1.10235) at 37 \({}^{\circ}\)C for 24 h. Staphylococcus aureus was determined on Baird Parker Agar (Merck, 1.05406) after incubation at 37 \({}^{\circ}\)C for 24-48 h. The total coliforms and _E. coli_ and were incubated on Chromocult Agar (Merck, 1.10426) at 37 \({}^{\circ}\)C for 24-48 h. The molds and yeasts were incubated at 25 \({}^{\circ}\)C for 4-5 days. Finally, _Salmonella_ and _L. monocytogenes_ were determined according to ISO 6579, 1993 and ISO 11290-1, 1996, respectively. Microbial counts were expressed as the log of colony-forming units (CFU) per g of sample weight (log CFU g\({}^{-1}\)) and the absence of _L. monocytogenes_ or _Salmonella_ spp. in 25 g of sample. For the instrumental color, the color coordinates lightness (L*), redness (a* red-green axis), and yellowness (b* yellow-blue axis) in the CIE Lab color space were analyzed. In addition, the Hue angle was calculated (h\({}^{\circ}\) = tan\({}^{-1}\) (b*/a*)), as well as the saturation index or Chroma (C*) (C = (a*\({}^{2}\) + b*\({}^{2}\))\({}^{0.5}\)). One slice of one-centimeter thickness of the sample was prepared. Two readings were recorded (one on each side of the slice), and a value was determined as the mean of the readings. For oxidative stability, lipid oxidation was assessed by thiobarbituric acid reactive substances (TBA-RS) according to [PERSON] and [PERSON] (1996) [38]. TBARS values were calculated from the standard (1,1,3,3-Tetraethoxypropane, TEP) curve, and the results were expressed as mg of malondialdehydedehyde per kg of sample (mg MDA kg\({}^{-1}\)). Protein oxidation was obtained by measuring the carbonyl groups formed during incubation with 2,4-Dinitrophenylhydrazine (DNPH) in 2 N HCl following the method described by [PERSON], [PERSON], [PERSON], [PERSON], and [PERSON] (1987) [39]. Protein oxidation was expressed as nmol carbonyls mg protein\({}^{-1}\). For sensory evaluation, a trained sensory panel was formed by eight judges with specific training in the sensory analysis of dry-cured products. Two slices from each dry-cured sausage were presented to each panelist. At each session, one dry-cured sausage from each batch was analyzed, so a total of five sessions were required. The following descriptors were examined: lean color (uncured-cured) and fat color (white-yellow), intensity \"salchichon\" odor, unpleasant odor, hardness, juiciness, unpleasant texture, salty, spicy, aromatic intensity, and unpleasant taste/flavor. The intensity of each parameter was calculated from 0 = low intensity to 10 points = high intensity. Panelists assessed the different parameters by a quantitative-descriptive analysis with a structured scale (0-10). Data were collected using the FIZZ software, 2.45 A version (sensory analysis and computer test management) (Biosystems, Couternon, France). All sessions were conducted at room temperature in a sensory room equipped with white, fluorescent lighting. About 100 mL of water at room temperature were provided to the panelists between samples. For the volatile compounds, two grams of ground sausages were placed into a 20 mL vial (screw-capped with a Teflon-silicone septum).