## 4 Discussion
The results of the authors' study showed that the total count ranged between 5.8 and 9.0 log\({}_{10}\) CFU/g at 0 days. Furthermore, after 4, 8, and 12 days of fridge storage (without active packaging), total aerobic bacteria significantly increased. Additionally, the absence of viable _Salmonella_ sp. in the product after 12 days of storage was satisfying for the authors; nevertheless, the presence of other opportunistic pathogens, such as _Klebsiella pneumoniae_ and _E. coli_, was noted. The experiments of the authors revealed that, at the opening of packages, sliced ham presented a high microbial load and quite rich microbiota. It can be explained by other authors who suggested [30] that it is possible that post-cooking contamination of cooked ham occurred during the packaging phases of manufacturing, with the bacteria occurring in the environment of the facility, entering into contact and being packaged with virtually sterile sliced cooked ham. The results of the study led to the assumption that bags and spacers coated with a Ut layer, even if though not recommended for the long-term safe keeping of sliced cooked ham, may be used for short-term storage. Many consumers buy ready-to-eat sliced ham that is sliced by shop assistants in a local market. It has to be underlined that ham is very often contaminated during the slicing process. Therefore, a packaging material, such as PP film, paper, or biopolymer foil coated with a Ut layer, could be used to preserve sliced cooked ham during transport and short-term storage (48-96 h). The findings of this work were similar to the results presented by [PERSON] et al. [31], who introduced chicken sausages into active packaging for short-term storage. The authors proved that after four days of storage at 4 \({}^{\circ}\)C, the active pouches containing silver nanoparticles as active agents were more effective than polyethylene pouches. Similar results were obtained by [PERSON] et al. [32], who confirmed that the use of active packaging for sausages storage at 4 \({}^{\circ}\)C led to detect a lower number of mesophilic microorganisms than the total count isolated from the samples which were stored in the uncoated polyethylene packaging. [PERSON] et al. [6] prepared polyethylene terephthalate (PET) foil covered with active coatings containing thyme and rosemary essential oils as active agents. The authors used antimicrobial packaging to preserve a sliced cooked chicken breast during short-term storage (6 days). As was shown by the authors, the active layers reduced the number of mesophilic bacteria compared to the uncovered foil, though only slightly. Furthermore, it was confirmed that the MAP packaging system had a greater effect on microorganisms than the antimicrobial coverings, which is why MAP is recommended for long-term storage. The texture is one of the most important parameters determining the freshness and quality of cooked ham. A product that is too soft or is not cohesive enough can create doubts in the consumers as to its quality and freshness. All the forces holding the food products together are represented by cohesiveness. Additionally, gummy, tough, or stringy food product is not suitable for consumers as it presents excessively strong resistance during mastication [2]. The results of this study determined that the cohesiveness of sliced cooked ham increased for active and uncoated packaging materials (when compared to the sample \"0\" after 96 h of storage. It is tempting to deduce that the storage of ham slices in uncovered PP bags and in the bags covered with the active layer had a positive effect on the texture of the ham. The contrary findings were noted by [PERSON] et al. [33], who proved that cohesiveness tended to decrease during storage which may be caused by the interaction of proteins and fats with the rest of the components, affecting the texture of the sausages. Furthermore, [PERSON] et al. [34] suggested that to increase the parameter values of the sausage samples during storage, an additive such as collagen powder should be added.