The optical properties of meat and meat products could be analyzed in a simple way by means ofthe reflectance spectrum, particularly by analyzing the indexes R650/R570 (RSI), R560/R500(NI) and R630/R580 (PTI). Certain optical properties are related to the haeminic pigmentsconcentration and their chemical states. Thus, it is possible to study the evolution of the curingprocess of a dry-cured meat product, such as Spanish “salchichón”. Based on this, the evolution ofthe curing process of untreated “salchichón” and treated with potassium sorbate (antifungal) wascarried out. Results showed modifications of the curing process due to the treatment withpotassium sorbate, undergoing a higher initial nitrosation, but a higher discolouration at the end ofthe process. Therefore, potassium sorbate reduced the stability of nitrosopigments, and thus, thecured colour.[...]