Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams

► Evaluation of potential protein biomarkers to predict the quality of dry-cured ham ► Duroc hams had more intramuscular fat, Piétrain hams showed less salt content. ► Only some small differences were detected in the sensory analysis among breeds. ► Candidate protein biomarkers for the quality of dry-cured hams were identified. ► Further validation of these protein biomarkers for colour and texture is needed.