## 3 Results
### Volatile Compounds of TP Dry-Cured Ham
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Processing (P)**} & \multicolumn{2}{c}{**Diet (D)**} & \multicolumn{2}{c}{**Significance**} \\ \cline{2-9}
**Trait** &
\begin{tabular}{c} **Less** \\ **Smoke** \\ \end{tabular} & **Standard** & **Acorn** & **Control** & **RMSE** & **P** & **D** \\ \hline _M. biceps femoris_ & & & & & & & \\ Hardness, N & 30.9 & 44.0 & 31.7 & 43.2 & 11.6 & * & * \\ Cohesiveness & 0.49 & 0.52 & 0.50 & 0.52 & 0.11 & ns & ns \\ Gumminess, N & 15.9 & 24.6 & 16.4 & 24.0 & 10.7 & t & ns \\ Springiness, mm & 3.6 & 3.7 & 3.7 & 3.6 & 0.37 & ns & ns \\ Chewiness, N\(\times\)mm & 58.3 & 94.8 & 61.8 & 91.3 & 51.1 & ns & ns \\ Adhesiveness, N\(\times\)mm & \(-2.1\) & \(-1.8\) & \(-2.0\) & \(-2.0\) & 0.38 & ns & ns \\ _M. semimentbanosus_ & & & & & & \\ Hardness, N & 184.4 & 188.9 & 163.0 & 210.4 & 65.6 & ns & ns \\ Cohesiveness & 0.37 & 0.39 & 0.40 & 0.36 & 0.04 & ns & t \\ Gumminess, N & 65.3 & 71.8 & 63.0 & 74.1 & 22.7 & ns & ns \\ Springiness, mm & 3.3 & 3.3 & 3.5 & 3.2 & 0.74 & ns & ns \\ Chewiness, N\(\times\)mm & 214.6 & 273.8 & 254.4 & 234.0 & 127.9 & ns & ns \\ Adhesiveness, N\(\times\)mm & \(-0.77\) & \(-1.0\) & \(-1.1\) & \(-0.66\) & 0.77 & ns & ns \\ \hline \hline \end{tabular}  
* \(p\) \(\leq\) 0.05; t–\(p\) < 0.10; ns–\(p\) > 0.05; RMSE—root mean square error.  
\end{table} 
Table 3: Effect of the animal’s diet and the processing method on the texture profile of TP dry-cured ham. to decrease due to smoking reduction was also observed for 1,2,3-trimethoxybenzene within the group of aromatic hydrocarbons. In the group of alkanes and alkenes, the LSH contained less cyclododecane and tended (\(p\) < 0.10) to have a lower content of pentadecene and 1-pentadecene than the standard hands, while the content of 3-methyl-heneicosane was higher. Furthermore, the LSH had more alcohol 4-methyl-1-(1-methylethyl)-3-cyclohexenol and tended (\(p\) < 0.10) to have higher levels of total terpen, ketone 1-octen-3-one and N-compound 2,6-dimethylpyrazine. The influence of diet on the VOCs of dry-cured ham was generally insignificant, except in the group of aldehydes, where tetradecanal was lower, while nonanal and 2-methylbutanal tended (\(p\) < 0.10) to be higher in \"acorn-fed\" hams compared to the control. In addition, several significant (\(p\)\(\leq\) 0.05) interactions between diet and processing method on ham volatiles were observed (Supplementary Materials, Table S2). For instance, differences between processing methods appeared to be diet-dependent for some ketone compounds, with higher levels of 2-decanone in the LSH than in the SH for only the control diet, while 6,10-dimethyl-5,9-undecadien-2-one was higher in the SH but only for the acorn diet. In addition, the total acids were significantly higher in the LSH of the acorn-fed group than in the SH for both diets, while in the control-fed group, the acid levels between the smoking processes were similar and were comparable to those observed in their acorn diet counterparts. Similar interactions between diet and processing were also observed for a few of the less well-represented VOCs within the phenolic compounds and alkenes (Supplementary Materials, Table S2). Hedge's \(g\) effect sizes regarding an animal's diet and processing method on the VOCs of TP dry-cured ham BF muscle are shown in Figure 1 and Table S3 in the Supplementary Materials. Figure 1: Effect sizes (Hedge’s \(g\)) of diet and processing on the total amounts of each VOC group of TP dry-cured ham \(m\). _biceps femoris_ muscle, denoting the differences between the experimental and control groups (i.e., acorn supplementation vs. feed mixture and smoke reduction vs. standard smoking, respectively). Positive values mean a higher result and negative values mean a lower result in the control group than in the experimental group. If Hedge’s \(g\) is >0.8 of standard deviation, the effect is considered large. The effect size for diet was small to medium for all VOC groups.