The characteristic flavor and taste that make them unique are considered the most relevant attributes that strongly influence consumer acceptability and preference [10; 11]. Lactic acid bacteria (LAB) are the most active microorganisms responsible for acidification during fermentation, resulting in the development of the desirable flavor, taste, color, and texture of the products. They produce lactic acid and bacteriocins that prevent the growth of spoilage and pathogenic microorganisms. Therefore, there is an enhancement in the stability, safety, and shelf-life of the sausages [6; 11; 12; 13]. The main biochemical changes originating during the ripening of the dry-fermented sausages are lipolysis and proteolysis. During the lipid oxidation, the intramuscular phospholipids undergo significant changes generating polyunsaturated fatty acids such as linoleic, linoleic, and arachidonic acids [14]. The muscle peptidases (principally cathepsin) initiate the breakdown of the proteins along the process, whereas microbial enzymes exert their function in the final stages of aging [6; 8]. Consequently, a substantial amount of low-molecular-weight compounds such as peptides and amino acids is released. The compounds produced by the lipolysis and proteolysis are intimately related to the organoleptic properties (aroma, taste, and flavor) and other diverse functionalities of the final dry-fermented product [13]. The growing interest in promoting and enhancing human health has increased the efforts of the food industry to search for functional ingredients [15]. Plants generally contain alkaloids, flavonoids, polyphenols, saponins, and tannins that influence animals due to their different functions and benefits [16]. The incorporation of these natural origin ingredients into meat products has gained attention during the last years since they are a source of bioactive compounds [17]. Another strategy to improve the nutritional value of meat products is to eliminate or reduce synthetic additives such as nitrogen compounds. This is related to their harmfulness. [PERSON] et al. [18] indicated the carcinogenic effect of nitrite, pointing to its reactions with N-nitroosome compound precursors in the gastrointestinal tract, thereby subsequently forming potentially carcinogenic compounds. _Nigella sativa_, commonly known as black cumin, has been widely employed for centuries for culinary and pharmaceutical purposes throughout the world [19; 20]. Seeds are highly valuable due to their content of bioactive compounds with antimicrobial, antioxidant, antifungal, and anti-inflammatory properties [19; 21]. The most active constituent present in seeds is thymoquinone. Moreover, they also contain other active compounds such as carvacrol, p-cymene, 4-terpineol, trans-anethol, dithymoquinone, and thymohydroquinone, among others. In addition, they present amino acids, fats, reducing sugars, sterols, quinones, and essential minerals including calcium, copper, iron, and phosphorus and vitamins such as folic acid, niacin, pyridoxine, and thiamin [17; 21; 22; 23]. Chia (_Salvia hispanica_) seeds have been popularly used as ingredients in healthy foods due to their high levels of dietary fiber and low carbohydrates [24; 25]. These pseudocereals are characterized by their high concentration of essential polyunsaturated fatty acids such as \(\alpha\)-linolenic acid (\(\omega\)-3) and linoleic acid (\(\omega\)-6). They contain a great number of antioxidants with strong activity such as flavonoids (myricetin, kaempfer, and quercetin), tocopherols, polyphenols, caffeic, cinnamic, and chlorogenic acids [26; 27; 28; 29]. The functional seeds mentioned above offer benefits beyond their nutritional value as they exert beneficial properties for human health. They are suitable candidates as food ingredients in meat products. There are some studies about the addition of chia seeds into meat products such as camel burgers [29] and frankfurters [25].