Table 1 Average (in bold) and standard deviation of pH and a_w values at three different production stages: the unsliced vegetarian product log, at the day of slicing (D0) and at the end of its shelf life (D28)

1 week

Unsliced log

5.47 ± 0.10

0.9716 ± 0.0012

D0

5.41 ± 0.15

0.9727 ± 0.0035

D28

5.43 ± 0.13

0.9706 ± 0.0032

3 weeks

Unsliced log

5.51 ± 0.10

0.9772 ± 0.0113

D0

5.44 ± 0.15

0.9737 ± 0.0032

D28

5.29 ± 0.48

0.9723 ± 0.0046