**4. Discussion**

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

4.1.1. pH

The pH values found in our study were similar to those reported in previous studies [39,40] in dry ham after a similar storage time. The decline in this parameter is in agreemen<sup>t</sup> with the findings of a previous study [41] on the effect of storage under vacuum conditions for 8 months on dry-cured ham quality. In contrast, another study [39] on the shelf life of sliced dry-cured ham packaged under vacuum with analysis performed in the same storage period as the present study reported an increase in pH during storage time. This increase has been associated with the release of amino acids and other basic compounds during the dry-maturation stage [42].

pH is an important factor influencing the growth of microorganisms, with low pH inhibiting the growth of pathogens [43]. However, there are pathogenic microorganisms such as *Listeria monocytogenes* that can grow in the pH range observed in this study affecting the ham quality [44]. Therefore, other factors may be crucial to prevent their growth, such as low water activity and maintaining sliced ham at refrigeration temperatures [45]. According to [46] for cured meat product, such as ham, to be considered stable during storage and distribution, one of the conditions is that the pH is less than 6.0. In our study, this parameter was lower than this limit in all groups.
