D. Adler and D. Murdoch, Rgl: 3D visualization device system. R package version 0.93, vol.945, 2013.

I. Aidos, S. Lourenco, A. Van-der-padt, J. B. Luten, and R. M. Boom, Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage, Journal of Food Science, vol.67, issue.9, pp.3314-3320, 2002.

A. I. Andrés, R. Cava, J. Ventanas, E. Muriel, and J. Ruiz, Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions, Food Chemistry, vol.84, issue.3, pp.375-381, 2004.

D. Andronikov, L. Gasperlin, T. Polak, and B. Zlender, Texture and quality parameters of Slovenian dry-cured ham (Kraski prsut) according to mass and salt levels, Food Technology and Biotechnology, vol.51, issue.1, pp.112-122, 2013.

, Association of official analytical chemist, AOAC, pp.931-935, 1990.

J. Arnau, P. Gou, and J. Comaposada, Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface, Meat Science, vol.65, pp.1275-1280, 2003.

J. Arnau, L. Guerrero, and P. Gou, Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months, Journal of the Science of Food and Agriculture, vol.74, pp.193-198, 1997.

M. C. Bourne, Principles of objective texture measurement, Food texture and viscosity: Concept and measurement, pp.107-188, 2002.

I. Cilla, L. Martinez, J. A. Beltran, and P. Roncales, Factors affecting acceptability of dry-cured ham throughout extended maturation under ''bodega'' conditions, Meat Science, vol.69, pp.789-795, 2005.

M. R. Cordero and J. M. Zumalacarregui, Characterization of micrococcaceae isolated from salt used for Spanish dry-cured ham, Letters in Applied Microbiology, vol.31, issue.4, pp.303-306, 2000.

D. Olmo, A. Calzada, J. Gaya, P. Nu?-ez, and M. , Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing, Journal of Food Science, vol.78, issue.3, pp.416-424, 2013.

E. Desmond, Reducing salt: a challenge for the meat industry, Meat Science, vol.74, pp.188-196, 2006.

J. Fox and S. Weisberg, An R companion to applied regression, 2011.

J. D. Fritz, M. C. Mitchell, B. B. Marsh, and M. L. Greaser, Titin content of beef in relation to tenderness, Meat Science, vol.33, issue.1, pp.41-50, 1993.

C. Garc?´a, J. L. Berdagué, T. Antequera, C. Lopez-bote, J. J. Córdoba et al., Volatile compounds of dry-cured Iberian ham, Food Chemistry, vol.41, pp.23-32, 1991.

J. A. Garc?´a-garrido, R. Quiles-zafra, J. Tapiador, and M. D. Luque-de-castro, Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture, Meat Science, vol.56, issue.1, pp.1-6, 2000.

P. Gatellier, V. Santé-lhoutellier, S. Portanguen, and A. Kondjoyan, Use of meat fluorescence emission as a marker of oxidation promoted by cooking, Meat Science, vol.83, pp.651-656, 2009.
URL : https://hal.archives-ouvertes.fr/hal-02661372

P. Gatellier, S. Gomez, V. Gigaud, C. Berri, L. Bihan-duval et al., Use of a fluorescent front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat, Meat Science, vol.76, pp.543-547, 2007.

P. Gou, R. Morales, X. Serra, M. D. Guàrdia, and J. Arnau, Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time, Meat Science, vol.80, pp.1333-1339, 2008.

J. I. Gray and F. J. Monahan, Measurement of lipid oxidation in meat and meat products, Trends in Food Science and Technology, vol.3, pp.315-319, 1992.

R. Harkouss, P. S. Mirade, and P. Gatellier, Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis index, Meat Science, vol.92, pp.84-88, 2012.
URL : https://hal.archives-ouvertes.fr/hal-02645778

R. Harkouss, H. Safa, P. Gatellier, A. Lebert, and P. S. Mirade, Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content, Food Chemistry, vol.151, pp.7-14, 2014.
URL : https://hal.archives-ouvertes.fr/hal-02120658

R. M. Heiberger, HH: statistical analysis and data display. R package version 2.3, 2013.

G. Jin, L. He, J. Zhang, X. Yu, J. Wang et al., Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM), Food Chemistry, vol.131, pp.817-825, 2012.

V. Larrea, I. Perez-munuera, I. Hernando, A. Quiles, and M. A. Lluch, Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham, Food Chemistry, vol.101, pp.1327-1336, 2007.

C. Leygonie, T. J. Britz, and L. C. Hoffman, Impact of freezing and thawing on the quality of meat: review, Meat Science, vol.91, pp.93-98, 2012.

A. D. Luccia, G. Picariello, G. Cacace, A. Scaloni, M. Faccia et al., Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams, Meat Science, vol.69, pp.479-491, 2005.

T. Lumkey, Leaps: regression subset selection. R package version 2.9, 2009.

S. M. Lynch and B. Frey, Mechanisms of copper and iron dependent oxidative modification of human low density lipoprotein, Journal of Lipid Research, vol.34, pp.1745-1751, 1993.

Y. Mercier, P. Gatellier, M. Viau, H. Remignon, and M. Renerre, Effect of dietary fat and vitamin E on lipid and protein oxidation in turkey meat during storage, Meat Science, vol.48, pp.301-317, 1998.

G. Monin, P. Marinova, A. Talmant, J. F. Martin, M. Cornet et al., Chemical and structural changes in dry-cured hams (Bayonne Hams) during processing and effect of the dehairing technique, Meat Science, vol.47, pp.29-47, 1997.

R. Morales, X. Serra, L. Guerrero, and P. Gou, Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions, Meat Science, vol.77, pp.662-669, 2007.

R. Morales, J. Arnau, X. Serra, L. Guerrero, and P. Gou, Texture changes in drycured ham pieces by mild thermal treatments at the end of the drying process, Meat Science, vol.80, pp.231-238, 2008.

, R: a language and environment for statistical computing. R Foundation for Statistical Computing, 2013.

K. Rhee, G. G. Smith, and R. N. Terrell, Effect of reduction and replacement of sodium chloride on rancidity development in raw and cooked pork, Journal of Food Protection, vol.46, issue.7, pp.578-581, 1983.

J. Ruiz-carrascal, J. Ventanas, R. Cava, A. Andres, and C. Garcia, Texture and appearance of dry-cured ham as affected by fat content and fatty acid composition, Food Research International, vol.33, pp.91-95, 2000.

J. Ruiz-ramirez, J. Arnau, X. Serra, and P. Gou, Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham, Meat Science, vol.72, pp.185-194, 2006.

J. Ruiz-ramirez, X. Serra, P. Gou, and J. Arnau, Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin, Meat Science, vol.69, pp.519-525, 2005.

X. Serra, J. Ruiz-ramírez, J. Arnau, and P. Gou, Texture parameters of drycured ham m. biceps femoris samples dried at different levels as a function of water activity and water content, Meat Science, vol.69, pp.249-254, 2005.

S. Sforza, A. Pigazzani, M. Motti, C. Porta, R. Virgili et al., Oligopeptides and free amino acids in Parma hams of known cathepsin B activity, Food Chemistry, vol.75, issue.3, pp.267-273, 2001.

F. Toldrá, Proteolysis and lipolysis in flavour development of dry-cured meat products, Meat Science, vol.49, pp.101-110, 1998.

F. Toldrá, M. Flores, and Y. Sanz, Dry-cured ham flavour: enzymatic generation and process influence, Food Chemistry, vol.59, issue.4, pp.523-530, 1997.

C. Vieira, M. T. Diaz, B. Martinez, and M. D. Garcia-cachan, Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing, Meat Science, vol.83, pp.398-404, 2009.

R. Virgili, G. Parolari, C. Schivazappa, C. Soresi-bordini, and M. Borri, Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition, Journal of Food Science, vol.60, pp.1183-1186, 1995.

G. M. Zhao, W. Tian, Y. X. Liu, G. H. Zhou, X. L. Xu et al., Proteolysis in biceps femoris during Jinhua ham processing, Meat Science, vol.79, issue.1, pp.39-45, 2008.

G. M. Zhao, G. H. Zhou, Y. L. Wang, X. L. Xu, Y. J. Huan et al., Timerelated changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature, Meat Science, vol.70, pp.381-388, 2005.

G. H. Zhou and G. M. Zhao, Biochemical changes during processing of traditional Jinhua ham, Meat Science, vol.77, pp.114-120, 2007.