## 3 Results
### Basic Technological Parameters  
Based on the findings of the physicochemical analysis, it was observed that wild garlic added to the diet of turkey did not cause statistically significant differences in the evaluated parameters (Table 3). For most of the parameters assessed, no significant effect of storage time was found. The exception was the TBARS index, the value of which increased significantly on day 10 compared to day 1 for both samples P1 and P2. Despite the changes observed during storage, TBARS values were relatively low and did not exceed 1 mg MDA/kg on day 10. Turkey thigh muscles were characterized by a total heme pigments ranged from 82.82 mg kg\({}^{-1}\) for P2 on day 1 to 86.42 mg kg\({}^{-1}\) for the same sample on day 10. The pH value of the thigh muscles ranged from 5.95 for the P2 sample on day 1 to 6.23 for the P1 sample on day 10. The pH value was not significantly influenced by the storage time. The water activity and color parameters of the thigh muscles did not differ significantly between samples and with storage time. Although ANOVA initially shows significant differences, the more restrictive post hoc test does not confirm differences between group pairs. For most of the parameters assessed, no significant effect of storage time was found.  
\begin{table}
\begin{tabular}{c c c c c} \hline
**Compound [\%]** & **P1** & **P2** & **F-Value** & _p-Value_ \\ \hline Fat & 4.71 \(\pm\) 0.68 & 5.30 \(\pm\) 0.75 & 1.36 & 0.28 \\ \hline Protein & 22.12 \(\pm\) 0.28 & 21.57 \(\pm\) 0.51 & 3.54 & 0.11 \\ \hline Moisture & 73.31 \(\pm\) 0.52 & 72.94 \(\pm\) 0.27 & 1.58 & 0.26 \\ \hline Collagen & 1.10 \(\pm\) 0.13 & 1.11 \(\pm\) 0.07 & 0.04 & 0.08 \\ \hline \end{tabular}  
* P1—control sample; P2—sample supplemented with wild garlic. No statistically significant differences were found between the samples.  
\end{table}
Table 1: Chemical composition of turkey thigh muscles.  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline  & **Day** & **P1** & **P2** & \multicolumn{3}{c}{**P1 vs. P2**} & \multicolumn{3}{c}{**Day 1 vs. Day 10**} & \multicolumn{3}{c}{**Interaction**} \\ \cline{3-10}  & 1 & 3.22 \(\pm\) 0.23\({}^{\mathrm{a}}\) & 3.20 \(\pm\) 0.38\({}^{\mathrm{a}}\) & 0.02 & 0.887 & 722.0 & \textless{}0.001 & 0.03 & 0.862 \\ \cline{2-10}  & 10 & 6.19 \(\pm\) 0.36\({}^{\mathrm{b}}\) & 6.18 \(\pm\) 0.39\({}^{\mathrm{b}}\) & & & & & & \\ \hline _E. coli_ [log CFU g\({}^{-1}\)] & 1 & 2.75 \(\pm\) 0.21\({}^{\mathrm{a}}\) & 2.61 \(\pm\) 0.35\({}^{\mathrm{a}}\) & 0.29 & 0.594 & 16.7 & \textless{}0.001 & 0.36 & 0.552 \\ \cline{2-10}  & 10 & 2.71 \(\pm\) 0.68\({}^{\mathrm{a}}\) & 2.65 \(\pm\) 0.52\({}^{\mathrm{a}}\) & & & & & & \\ \hline _Salmonella_ [CFU g\({}^{-1}\)] & 1 & \textless{}10 & \textless{}10 & – & – & – & – & – & – \\ \cline{2-10}  & 10 & \textless{}10 & \textless{}10 & – & – & – & – & – & – \\ \hline _Listeria monocytogenes_ [CFU g\({}^{-1}\)] & 1 & \textless{}10 & \textless{}10 & – & – & – & – & – & – \\ \hline \end{tabular}  
* P1—control sample; P2—sample supplemented with wild garlic. \({}^{\mathrm{a,b}}\) Values in rows with different letters are significantly different at \(p\leq 0.05\).  
\end{table}
Table 2: Results of the microbiological analysis of turkey thigh muscles.