## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{3}{c}{**Muscles n = 72**} & \multicolumn{3}{c}{**Ageing (A) n = 48**} & \multicolumn{3}{c}{**Significance (\(p\) Value)**} \\ \cline{2-9}  & **LL** & **SM** & **1 Day** & **9 Days** & **14 Days** & **M** & **A** & **MxA** \\ \hline Lightness, L * & 37.22 \(\pm\) 0.24 * & 35.6 \(\pm\) 0.3 * & 35.1 \(\pm\) 0.3 * & 36.8 \(\pm\) 0.4 * & 37.3 \(\pm\) 0.3 * & 0.001 & 0.001 & NS \\ Redness, a * & 17.94 \(\pm\) 0.21 * & 19.93 \(\pm\) 0.24 * & 17.25 \(\pm\) 0.22 * & 19.70 \(\pm\) 0.26 * & 19.91 \(\pm\) 0.29 * & 0.001 & 0.001 & NS \\ Yellowwens, b * & 13.98 \(\pm\) 0.25 * & 15.66 \(\pm\) 0.25 * & 12.84 \(\pm\) 0.22 * & 15.80 \(\pm\) 0.22 * & 15.88 \(\pm\) 0.26 * & 0.001 & 0.001 & 0.031 \\ Chroma, C * & 22.8 \(\pm\) 0.3 * & 25.4 \(\pm\) 0.3 * & 21.5 \(\pm\) 0.3 * & 25.3 \(\pm\) 0.3 * & 25.5 \(\pm\) 0.4 * & 0.001 & 0.001 & NS \\ Hue angle, H * & 37.8 \(\pm\) 0.26 * & 37.8 \(\pm\) 0.21 * & 36.59 \(\pm\) 0.24 * & 38.54 \(\pm\) 0.21 * & 38.74 \(\pm\) 0.27 * & NS & 0.001 & 0.012 \\ \hline \multicolumn{9}{c}{NS—nonsignificant at \(p>0.05\). a,b—mean values in rows within each ageing time with different letters differ at \(p<0.05\).} \\ \multicolumn{9}{c}{A,B—mean values in rows within each ageing time with different letters differ at \(p<0.05\).} \\ \end{tabular}
\end{table} 
Table 2: The influence of muscles (M) and ageing time (A) on color parameters (20 min blooming) of LL and (25 min blooming) of SM (mean values \(\pm\) SEM). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Ageing (A)**} & \multicolumn{3}{c}{**LL**} & \multicolumn{3}{c}{**SM**} \\ \cline{2-7}  & **1 Day** & **9 Days** & **14 Days** & **1 Day** & **9 Days** & **14 Days** \\ \hline Lightness, L * & 35.9 \(\pm\) 0.4 * & 37.9 \(\pm\) 0.4 * & 37.7 \(\pm\) 0.4 * & 34.3 * 0.3 * & 35.7 \(\pm\) 0.6 * & 36.7 \(\pm\) 0.5 * \\ Redness, a * & 16.30 \(\pm\) 0.18 * & 18.61 \(\pm\) 0.29 * & 19.02 \(\pm\) 0.24 * & 18.21 \(\pm\) 0.23 * & 20.78 \(\pm\) 0.23 * & 20.8 \(\pm\) 0.5 * \\ Yellowwens, b * & 11.78 \(\pm\) 0.15 * & 14.81 \(\pm\) 0.21 * & 15.44 \(\pm\) 0.21 * & 13.89 \(\pm\) 0.23 * & 16.80 \(\pm\) 0.17 * & 16.3 \(\pm\) 0.5 * \\ Chroma, C * & 20.12 \(\pm\) 0.21 * & 23.8 \(\pm\) 0.3 * & 24.5 \(\pm\) 0.3 * & 22.9 \(\pm\) 0.3 * & 26.73 \(\pm\) 0.25 * & 25.4 \(\pm\) 0.6 * \\ Hue angle, H * & 35.9 \(\pm\) 0.3 * & 38.5 \(\pm\) 0.3 * & 39.2 \(\pm\) 0.23 * & 37.31\(\pm\) 0.28 * & 38.97 \(\pm\) 0.26 * & 38.4 \(\pm\) 0.4 * \\ \hline \end{tabular}  
*a,b—mean values in rows within each muscles ageing time with different letters differ at \(p<0.05\).  
\end{table} 
Table 3: The influence of ageing time on color parameters of LL and SM muscles (n = 24) (mean values \(\pm\) SEM). (C *). The SM muscle, regardless of ageing time, was darker, with a higher contribution of red hues and higher chroma. The effect of muscle type on beef color was also observed by [PERSON] et al. [36]. The differences in color between LL and SM muscles, noted in the present study, could result from the possible formation of metmyoglobin on the freshly cut surface of the SM muscle, which was reported by [PERSON] [17]. In contrast, [PERSON] et al. [37] demonstrated that metmyoglobin did not appear on the freshly cut surface of the LL muscle and concluded that LL was resistant to metmyoglobin formation. The composition of muscle fibers, which affects myoglobin concentration, is yet another factor influencing beef color [14; 21; 36]. Based on their molecular, structural, contractile, and metabolic differences, myofibrils were classified into three types of fibers: type I--slow-twitch oxidative; type IIA--fast-twitch oxide-glycolytic; type IIB--fast-twitch glycolytic [34; 35]. According to [PERSON] et al. [21], LTL and SM muscles differ in terms of the proportions of I, IIA and IIB fibers.