## 3 Results and Discussion
### Color Properties  
Table 2 shows the effects on raw chicken meat color when treated with SC-CO\({}_{2}\) and stored at \(4\pm 1\)\({}^{\circ}\)C for seven days. The results revealed that the lightness (\(L^{\star}\) value) increased (\(p<0.05\)) compared to the control on the zeroth, third, and seventh day of storage, while comparison between days of storage for each SC-CO\({}_{2}\) treatment showed no changes (\(p>0.05\)). Nevertheless, the values can be considered better with 55.84-56.78 for control samples and 58.51-67.09 for treated samples throughout the storage times as compared to other studies using 14 MPa for 45 min at 40 \({}^{\circ}\)C, which resulted in higher \(L^{\star}\) values such as 80.68 [14] and 77.17 [15]. The redness (\(a^{\star}\)) values of treated chicken meats were lower (\(p<0.05\)) compared to the control, but no changes (\(p>0.05\)) were observed between days of storage. The values can be considered as acceptable with 10.72-12.64 for control samples and 8.21-10.98 for treated samples as compared to the study by [PERSON] et al. [14] with 2.21 and 1.45 for 8 and 14 MPa, respectively. The yellowish (\(b^{\star}\)) showed minimal changes and the results agree with the results of [PERSON] et al. [14]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameters** & **Treatments** & **Day 0** & **Day 3** & **Day 7** \\ \hline \multirow{4}{*}{Total Plate Count (log CFU/g)} & Control & 6.72 \(\pm\) 0.25 \({}^{\mathrm{A}a}\) & 7.35 \(\pm\) 1.17 \({}^{\mathrm{A}a}\) & 7.32 \(\pm\) 0.13 \({}^{\mathrm{A}a}\) \\  & 7.4 MPa & 6.68 \(\pm\) 0.17 \({}^{\mathrm{A}a}\) & 6.4 \(\pm\) 0.47 \({}^{\mathrm{A}a}\) & 6.66 \(\pm\) 0.49 \({}^{\mathrm{A}a}\) \\  & 11.4 MPa & 4.02 \(\pm\) 0.55 \({}^{\mathrm{B}b}\) & 5.92 \(\pm\) 0.47 \({}^{\mathrm{A}a}\) & 7.00 \(\pm\) 0.48 \({}^{\mathrm{A}a}\) \\  & 15.4 MPa & 2.00 \(\pm\) 0.00 \({}^{\mathrm{C}c}\) & 5.8 \(\pm\) 0.40 \({}^{\mathrm{A}b}\) & 6.98 \(\pm\) 0.28 \({}^{\mathrm{A}a}\) \\ \hline \multirow{4}{*}{Total Yeast and Mold (log CFU/g)} & Control & 5.98 \(\pm\) 0.53 \({}^{\mathrm{A}b}\) & 6.06 \(\pm\) 0.72 \({}^{\mathrm{A}b}\) & 7.40 \(\pm\) 0.40 \({}^{\mathrm{A}a}\) \\  & 7.4 MPa & 5.72 \(\pm\) 0.63 \({}^{\mathrm{A}a}\) & 5.56 \(\pm\) 0.51 \({}^{\mathrm{A}a}\) & 6.20 \(\pm\) 0.31 \({}^{\mathrm{B}a}\) \\  & 11.4 MPa & 3.58 \(\pm\) 0.09 \({}^{\mathrm{B}b}\) & 5.69 \(\pm\) 0.81 \({}^{\mathrm{A}a}\) & 5.82 \(\pm\) 0.08 \({}^{\mathrm{B}a}\) \\  & 15.4 MPa & 2.00 \(\pm\) 0.00 \({}^{\mathrm{C}c}\) & 5.19 \(\pm\) 0.18 \({}^{\mathrm{A}b}\) & 5.77 \(\pm\) 0.09 \({}^{\mathrm{B}a}\) \\ \hline \multirow{4}{*}{Lipid Peroxidation (mg/kg)} & Control & 0.29 \(\pm\) 0.05 \({}^{\mathrm{A}a}\) & 0.20 \(\pm\) 0.01 \({}^{\mathrm{A}b}\) & 0.23 \(\pm\) 0.01 \({}^{\mathrm{A}b}\) \\  & 7.4 MPa & 0.27 \(\pm\) 0.03 \({}^{\mathrm{A}a}\) & 0.23 \(\pm\) 0.01 \({}^{\mathrm{A}a}\) & 0.24 \(\pm\) 0.03 \({}^{\mathrm{A}a}\) \\ \cline{1-1}  & 11.4 MPa & 0.25 \(\pm\) 0.01 \({}^{\mathrm{A}a}\) & 0.25 \(\pm\) 0.04 \({}^{\mathrm{A}a}\) & 0.28 \(\pm\) 0.03 \({}^{\mathrm{A}a}\) \\ \cline{1-1}  & 15.4 MPa & 0.24 \(\pm\) 0.01 \({}^{\mathrm{A}a}\) & 0.25 \(\pm\) 0.04 \({}^{\mathrm{A}a}\) & 0.23 \(\pm\) 0.01 \({}^{\mathrm{A}a}\) \\ \hline \hline \end{tabular}  
* Means with different small letters of the same treatment (effect of time) are significantly different (\(p<0.05\)). Means with different capital letters of the varied treatment (effect of treatment) are significantly different (\(p<0.05\)); CFU: Colony Forming Unit.  
\end{table} 
Table 1: Effects of three levels (7.4, 11.4 and 15.4 MPa) of SC-CO\({}_{2}\) at 31 \({}^{\circ}\)C for 10 min on the total plate count, total yeast and mold count, and lipid peroxidation of raw chicken meat stored at \(4\pm 1\)\({}^{\circ}\)C for seven days. Several works have shown that the treatment of pressure slowly changes the surface color of meats. For example, studies conducted on ground pork meat and the porcine _longissimus dorsi_ muscle also confirm the results of this research, claiming that SC-CO\({}_{2}\) significantly changed the meat color [17; 24; 26].