**3. Results**

### *3.1. Physicochemical Quality (pH and Color Parameters)*

Table 1 shows the pH and color parameters of each group (control, A: 0.055%, B: 0.035%, and C: 0.015% *w*/*w*), and the changes in these values in the dry-cured ham slices during the storage period (0, 7, 14, 28, and 60 days). Throughout the storage period, pH values ranged from 5.96 to 5.42. From day 7, there were no significant differences among groups. In all samples, a gradual decrease in pH was observed with storage time, with significant differences between groups from 28 days of storage.

L\* values were similar in all groups, and no statistical differences were found among samples at any time during storage. Notably, both in the control samples and in the flavored sample with the lowest saffron concentration (C), this parameter gradually decreased until 28 days of storage and then increased significantly. However, the L\* values showed high stability in the A and B groups.

Redness, yellowness and Chroma did not vary with storage time. However, there was a significant difference due to the added saffron concentration at 28 days (*p* < 0.01). At this time point, the values of these color parameters followed the next order A ≥ B ≥ C ≥ control. In Hue (h◦) these differences (*p* < 0.01) were observed at 28 days and at the end of the experiment and with the same above order. Huge angle showed a high stability in control and A groups. Visual appearance of the samples in each group during the storage time period is showed in Figure 1.


**Table 1.** Effect of different added concentrations of saffron and storage period on the physicochemical characteristics (pH and color; mean ± s.e.) of sachets of ham slices of ham.

CONTROL: sample without saffron; A: 0.055% *w*/*w*; B: 0.035% *w*/*w*; C: 0.015% *<sup>w</sup>*/*<sup>w</sup>*. NS: No significant. \*, \*\*, \*\*\*, indicates significance levels at 0.05, 0.01 and 0.001, respectively. x,y, values in the same row with different superscript are significantly different due to the group (CONTROL, A, B and C). a,b,c, values in the same column with different superscript are significantly different due to the different storage period (0, 7, 14, 28 and 60 days). s.e.: standard error.


**Figure 1.** Visual appearance of the samples in each group (CONTROL: sample without saffron; A: 0.055% *w*/*w*; B: 0.035% *w*/*w*; C: 0.015% *w*/*w*) during the storage time period (0, 7, 14, 28 and 60 days). Scale (1:20).
