## 3 Results
### Chemical Composition and Physicochemical Characteristics
Thus, taking into account that fat is one of the quality attributes of meat products, it is expected that both products have different characteristics and that fat exerts an influence on the dehydration and curing process of said products, differentiating both of them. This variability is evidenced in other studies, such as for dry-cured foal loin with 29.59% protein [31], 41.67% for dry-cured products of the native Korean pig [29], and 47.81% for dry-cured loin of the Celta pig [6]. Similar values of protein content of \"cachaco\" were found in \"Coppa\" (23.64% and 25.25%) [33]. In any case, it is to be expected that there are multiple differences between products from different studies, since the processing conditions, the times and temperatures/relative humidity used in the drying-ripening phase, and even the breeds or diets of the animals will largely determine both the chemical composition of the final product and the reactions that will take place during processing. An essential element in the curing process is salt, producing a typical taste and providing microbiological stability to the product [34]. In addition, salt controls the enzymatic reactions, including proteolysis and lipolysis phenomena, and modulates the lipid oxidation process (sodium chloride is a potent pro-oxidant), which determines the volatile production and release during the curing process [10]. The knowledge of salt content in a product is of utmost importance to consumers due to the relationship between salt consumption and human heart disease [35]. The different treatments had no influence on the final amount of salt in the cured products, but significant differences were observed regarding the type of cured product. The cured loin had a mean value of 3.94% salt while the \"cachaco\" had a lower value (3.39%). In any case, despite these differences, it can be seen that the values obtained for both products are very similar. The salt values obtained for both products are below those presented by other authors for the dry-cured loin of the Celta breed [6], dry-cured foal loin [31], and dry-cured \"Coppa\" [33; 36]. The differences \begin{table}
\begin{tabular}{c c c c c c c c c} \hline  & & & & & & & & \\ \cline{2-10}  & **Water** & **Moisture** & **Total Fat** & **Protein** & **Chloride** & **Ash** & **Collagen** & **Haem** \\  & **Activity** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **Pigments** \\ \hline Dry-cured loin & & & & & & & & \\ T1 & 0.833 & 37.95 & 19.02 & 35.63 & 3.95 & 5.59 & 2.38 & 2.10 \\ T2 & 0.866 & 35.41 & 23.34 & 35.96 & 3.74 & 4.72 & 1.59 & 1.78 \\ T3 & 0.886 & 38.33 & 20.33 & 36.49 & 3.60 & 5.43 & 1.89 & 2.03 \\ T4 & 0.867 & 38.59 & 21.47 & 35.78 & 4.26 & 5.82 & 1.71 & 1.90 \\ T5 & 0.867 & 36.56 & 22.12 & 33.83 & 4.13 & 5.49 & 2.84 & 1.72 \\ \hline Dry-cured “cachaco” & & & & & & & & \\ T1 & 0.856 & 29.83 & 41.22 & 26.05 & 3.59 & 5.20 & 2.03 & 4.19 \\ T2 & 0.864 & 26.93 & 47.38 & 25.67 & 3.24 & 4.66 & 2.09 & 4.13 \\ T3 & 0.865 & 27.09 & 48.58 & 24.43 & 2.97 & 4.25 & 2.02 & 4.26 \\ T4 & 0.856 & 28.90 & 43.55 & 25.76 & 3.18 & 4.60 & 1.54 & 4.06 \\ T5 & 0.831 & 25.65 & 45.07 & 26.83 & 3.95 & 5.49 & 1.58 & 3.82 \\ \hline SEM & 0.02 & 2.97 & 3.07 & 1.64 & 0.36 & 0.42 & 0.39 & 0.25 \\ \hline Significance Treatment & ns & ns & ns & ns & ns & ns & ns & ns \\ Product & ns & *** & *** & *** & * & * & ns & *** \\ Product \(\times\) treatment & ns & ns & ns & ns & ns & ns & ns & ns \\ \hline  & ns—not significant; *\(p<0.05\); ***\(p<0.001\). SEM—Standard Error of the Mean. Haem pigments in mg myoglobin/g fresh muscle. T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake in two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil. & & & & \\ \end{tabular}
\end{table} 
Table 1: Chemical composition of Longissimus thoracis et lumborum (LTL) muscle from the Bisaro pig breed (loin and neck joints). Effect of treatment with olive cake, product, and interaction between product and treatment.