Buelvas Salgado, Gustavo AndrésPatiño Gómez, J. H.2013-05-082013-05-0820121794-4449http://hdl.handle.net/10567/960Introduction. Inflated packages, syneresis, color changes, surface silt and the appearing of milkiness, are common damages of vacuum packed sliced cooked hams (VPSCH), quality defects that can cause rejection by the consumers. Objective. Evaluating the effect of the refrigerated storage conditions in neighborhood stores, minimarkets and supermarkets, on the physical-chemical and on the sensorial quality and on the visible sensorial decay of VPSCH, due to the acid-lactic bacteria´s (ALB) metabolism. Materials and methods. To develop this research work 6 commercial brands of VPSCH were evaluated, taking into account two sampling times: 25 days after the expiration date (ED) and 15 days after the expiration date. For the latter, the results are estimated for a total period of 45 days talking into account the date of manufacture of the product, evaluating the microbiological quality criteria (NTC 1325, 2008), the accounts of ALB and the physicalchemical standards (pH, acidity, aw, humidity, chlorides). Results. Rodríguez, in 2003, says that a packed cooked meat product is altered by acidification when the lactic acid quantity is above de 3-4 mg/g or has a pH (≤5,8). By the use of this criterion, the hams with the highest ALB accounts were physicalchemically deteriorated due to acidification 25 days before their ED, despite having no visible sensorial changes. Conclusion. Due to the fact VPSCH are not fermented products, ALB can be an indication of physical-chemical deterioration, of the quality of the manufacture process and of the inadequate storage conditions, which have negative effects on the sensorial and the physical-chemical stability of VPSCH.esCorporación Universitaria LasallistaCadena de fríoJamónConservación de alimentosEmpaquetadoEmpaquetado asépticoAlimentos - CalidadArticle