The shelf-life of different samples of sliced San Daniele dry cured ham, packaged in MAP, was studied. The aim was to evaluate the microbial and sensorial quality till 120 days of storage at 4°-6°C. Two different analysis laboratories have participated in the project, and an expert panel group have valued the sensorial properties of the samples. Moreover a change of colour took place. Data demonstrated, without any doubt, that the slices of San Daniele dry cured ham packaged in MAP, could have a shelf-life of 120 days.
