## 3 Results and Discussion
### Volatile Compounds
2-metylbutanal and 3-metylbutanal can be formed in Strecker's degradation reactions from amino acids such as valine, leucine, and isoleucine, or as a result of the action of microorganisms in meat products [7; 102]. During storage, there was a decrease in the content of these aldehydes in all variants of the studied hams. The content of total carboxylic acids was the highest in the case of hams treated with acid whey after production. Stored samples of ham preserved with salt (C) had the lowest total of all carboxylic acids compared to stored hams treated with vinegar or acid whey. The most abounded was acetic acid. After production and after storage, its content in the hams preserved with salt (C) was lower than in the A and AW hams. This could promote the growth of acidophilic microorganisms, including LAB. An acidic environment can contribute to the microbiological safety and stability of the meat product. The meat sourness of the final product, at the appropriate level, may be appreciated by consumers preferring traditionally fermented products [13]. Esters play an important role in the formation of sensory characteristics of raw-ripened hams. They strongly affect the smell of hams, which is typical of ripened meat products. Esters are formed due to the bacterial esterification of acids and alcohols [103]. They have a low odor threshold and have a large share in developing the flavors of dry-cured products [104]. The acid-whey-treated hams had a lower total content of all esters after production in comparison with the C and A samples. As a result of storage, an increase in the content of total esters in the tested samples was observed. C, A, and AW hams did not differ in terms of the content of butanoic acid, ethyl ester. The content of this compound in all treatments of the stored samples was reduced, but the highest content was recorded in AW hams. The content of butanoic acid, 3-methyl-, and ethyl ester, responsible for fruity notes [90], did not change in the C and AW variants of hams during storage. Hydrocarbons belonging to volatile compounds are derived from the reaction of lipid oxidation. They probably had no significant contribution to the final aroma [103]. The total amount of hydrocarbons in the studied hams did not differ after production and increased during storage. The total content of hydrocarbons in hams after the storage period was higher in the AW than in the C treatment hams. Ketones have low threshold values and can contribute to the flavor of fermented meat products. The control hams (C) had a higher total content of ketones compared to the studied treatment methods. A similar difference occurred after the storage period, even though there was an increase in the total ketone content in A and AW hams. Pyrazines are formed in Maillard reactions and can be responsible for pleasant aromas: nutty roast, earthy, and potato-like [13]. The abundance of all pyrazines was higher in the A hams than in the AW variant. After production, A ham samples had a higher total content of pyrazines than C and AW samples. According to [PERSON] et al. (2023), the addition of exogenous amino acids can promote the formation of pyrazines [105]. Vinegar and acid whey contain pyrazines. The most abundant in the A variant was 2,3,5-trimethylpyrazine, which could be responsible for the roasted flavor [106]. As a result of storage, the total content of pyrazines was reduced.