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Authors
Giménez-Campillo, Claudia
Guerrero-Núñez, Yolanda
Campillo, Natalia
Arroyo-Manzanares, Natalia
Guillén, Isidro
Vizcaíno, Pascuali
de Torre-Minguela, Carlos
Viñas, Pilar https://orcid.org/0000-0001-5219-3711
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Funding
Funding for this research was provided by:
Comunidad Autónoma de la Región de Murcia (21671/PDC/21)
Universidad de Murcia
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Article History
Received: 31 July 2025
Revised: 26 October 2025
Accepted: 28 October 2025
First Online: 23 November 2025
Declarations
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: This study was approved by the Ethical Committee for Animal Experimentation of the University of Murcia (authorization code: A13211206) in accordance with guidelines on animal experimentation and respecting the behavior and welfare of rats.
: I.G, P.V and C.d.T.-M. are members of the R&D Department of PROSUR SL, a Spanish international food manufacturer. PROSUR SL provided one of its products (NATPRE T-10 HT S) to be tested. All cooked hams studied in the project were elaborated at PROSUR SL. All enlisted authors of this paper declare that they do not have any conflict of interest.
: Rats were provided by Charles River Laboratories (Saint-Germain-sur-l’Arbresle, France).
