## 3 Results and Discussion
### Sensory Evaluation  
Figure 1 ABC presents three kinds of fermented beef samples and the changes in sensory profile after 8 months of storage. The analysis of the data obtained in the QDP method regarding control sample C (Figure 1A) shows that the tested material during 8 months of storage at 4 \({}^{\circ}\)C changed significantly in terms of the sharp, storage, and other odor attributes, as well as in dried, sour, and other flavor notes. Moreover, a decrease in  
juiciness and, finally, overall sensory quality was observed (\(p<0.05\)). The same tendency was observed in the case of storage samples with apple vinegar addition (A) and with acid whey addition (AW) (Figure 1B,C). The period of 8 months of storage in low temperatures resulted in significant changes in sensory profile to a similar extent to compared to the control sample. The overall quality of control harms (C) and harms with the apple vinegar and acid whey was at a satisfactory level after production (over 6 c.u.) and after 8 months of storage (over 5 c.u.). Overall quality was decreased in all samples after storage, which could be caused by the increase in the intensity of the other odors, other flavors, and storage odors, as well as the decrease in the intensity of juiciness. Additionally, a significant increase in sour flavor notes was demonstrated.  
The PCA analysis (Figure 2) showed that the  
The storage at 4 \({}^{\circ}\)C for 8 months in the PCA plot indicates that the sensory quality of the samples changed significantly, as evidenced by the position of the samples on the opposite side of the overall sensory quality vector. Furthermore, the stored samples AW_8,  
Figure 1: (**A–C**) Sensory attributes of fermented beef hams. Sample: control with salt: C_0—after production, C_8—after 8 months of storage; apple vinegar: A_0—after production, A_8—after 8 months of storage; acid whey: AW_0—after production, AW_8 —after 8 months of storage; o,—odor, f.—flavor; t.—taste; a, b—means statistically significantly for chosen sensory attribute (\(p<0.05\)).  
Figure 2: The PCA analysis. Sample: control with salt: C_0—after production, C_8—after 8 months of storage; apple vinegar: A_0—after production, A_8—after 8 months of storage; acid whey: AW_0 —after production, AW_8—after 8 months of storage; o.—odor, f.—flavor; t.—taste.  
C_8, and A_8 are located near the vectors called storage odor, other odor, and dried odor and flavor. The position is related to the lower overall quality of the stored material.  
In terms of the development of innovative meat products with reduced nitrates/nitrites and the addition of natural substances like organic acids, consumers expressed concerns related to taste, perceived healthiness, and shelf life of the final products. High values of the TBRAS index in the studied hams indicate the limited ability of acid whey and apple vinegar in the inhibition of lipid oxidation, which had a possible impact on sensory notes. In general, in the studies, consumers claimed to be willing to pay slightly more for innovatively fermented meats that promise to be healthier [107]. However, storage time decreased the overall sensory quality of the fermented products. The increase in negative notes like storage and dried notes influenced the quality. It is known from the literature that even a slight increase in the intensity of negative attributes, mainly flavor, and especially odor, is related to a severe decrease in the overall sensory quality of food products. These relations are not linear [108].