**5. Conclusions**

The results of this study sugges<sup>t</sup> that (1) the pH of ham decreases throughout storage, and (2) the color coordinates do not change over time even with the addition of saffron. (3) It is advisable not to use a saffron concentration higher than that used in group C because it negatively affects sensory acceptance. (4) The safranal content varies throughout storage and shows a positive correlation with sensory parameters, especially when saffron concentrations are lower. Future studies should analyze the effect of adding other spices to ham slices, to offer new meat products to consumers.

**Author Contributions:** Conceptualization, E.M.G.-S., N.M.-L., H.V. and G.L.A.; methodology, E.M.G.-S., N.M.-L., H.V. and G.L.A.; software, E.M.G.-S., N.M.-L.; validation, E.M.G.-S, N.M.-L., and G.L.A.; formal analysis, E.M.G.-S; investigation, E.M.G.-S., H.V., N.M.-L., and G.L.A.; resources, E.M.G.-S, H.V. and G.L.A.; data curation, E.M.G.-S., and N.M.-L.; writing—original draft preparation, E.M.G.-S., N.M.-L., H.V., and G.L.A.; writing—review and editing, E.M.G.-S., N.M.-L., H.V., and G.L.A.; visualization, E.M.G.-S., N.M.-L., H.V. and G.L.A.; supervision, H.V. and G.L.A.; project administration, H.V. and G.L.A.; funding acquisition, G.L.A. All authors have read and agreed to the published version of the manuscript.

**Funding:** CDTI FEDER (Ref: IDI-20180914). **Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** The data presented in this study are available from the corresponding author upon request.

**Acknowledgments:** Many thanks for the financial support given by Benibaldo, S.A.U. and CDTI-FEDER (Ref: IDI-20180914). The authors would like to thank to K. Walsh for assistance with the preparation of this manuscript in English.

**Conflicts of Interest:** The authors declare no conflict of interest.
