## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Formulations**} & \multirow{2}{*}{**Group**} & \multicolumn{6}{c}{**Storage Time (day)**} \\ \cline{3-8}  & & **1** & **6** & **12** & **18** & **_p_ Value** \\ \hline \multirow{6}{*}{pH} & I & a 6.10 \(\pm\) 0.02 A & b 6.19 \(\pm\) 0.13 A & c b 6.20 \(\pm\) 0.01 A & c 6.22 \(\pm\) 0.02 A & 0.0000 \\  & II & a 6.07 \(\pm\) 0.01 B & a\(\times\) 6.09 \(\pm\) 0.02 B & c 6.10 \(\pm\) 0.01 B & c 6.10 \(\pm\) 0.05 B & 0.0016 \\  & III & a 6.09 \(\pm\) 0.01 A,b & b 6.11 \(\pm\) 0.01 C & b 6.12 \(\pm\) 0.01 B & c 6.13 \(\pm\) 0.02 C & 0.0000 \\  & IV & a 6.08 \(\pm\) 0.01 B,c & a\(\times\) 6.09 \(\pm\) 0.01 B & b 6.11 \(\pm\) 0.01 B & b\(\times\) 6.10 \(\pm\) 0.01 D & 0.000 \\  & \(p\) value & 0.0052 & 0.0000 & 0.0000 & 0.0000 & & \\ \hline \multirow{6}{*}{Weight loss (\%)} & I & a 24.61 \(\pm\) 0.86 A & b 21.41 \(\pm\) 0.77 A & b 21.16 \(\pm\) 1.04 A & c 20.16 \(\pm\) 1.66 A & 0.0005 \\  & II & a 32.65 \(\pm\) 0.29 B & b 27.19 \(\pm\) 1.53 B & c 26.92 \(\pm\) 0.39 B & d 26.51 \(\pm\) 0.83 B & 0.0040 \\  & III & a 28.41 \(\pm\) 0.49 C & b\(\times\) 25.07 \(\pm\) 1.21 C & b 25.36 \(\pm\) 0.58 C & c 24.89 \(\pm\) 0.88 C & 0.0001 \\  & IV & a 31.31 \(\pm\) 0.65 D & b 27.20 \(\pm\) 1.7 A & b 25.56 \(\pm\) 0.88 C & c 25.50 \(\pm\) 0.27 D & 0.0000 \\  & \(p\) value & 0.0000 & 0.0001 & 0.0000 & 0.0000 & & \\ \hline \multirow{6}{*}{Warner-Batzler} & I & a 8.86 \(\pm\) 1.84 & b 13.21 \(\pm\) 2.38 A & c 11.57 \(\pm\) 0.74 & c 11.18 \(\pm\) 1.11 A & 0.0000 \\  & II & a 9.65 \(\pm\) 1.10 & a 9.49 \(\pm\) 1.11 B & a 10.06 \(\pm\) 1.34 & b 7.88 \(\pm\) 1.00 B,c & 0.0037 \\  & III & a,b 9.55 \(\pm\) 1.93 & a 10.39 \(\pm\) 1.62 B & a,b 9.55 \(\pm\) 1.42 & b 8.13 \(\pm\) 0.82 A,c & 0.0172 \\  & IV & a 9.74 \(\pm\) 1.44 & a 10.00 \(\pm\) 1.54 A & b 8.28 \(\pm\) 2.23 & c 6.78 \(\pm\) 0.59 B & 0.0000 \\  & \(p\) value & 0.7793 & 0.0000 & 0.1360 & 0.0002 & & \\ \hline \multirow{6}{*}{Total microorga-nisms} & I & a 3.12 \(\pm\) 0.13 A & b 4.66 \(\pm\) 0.29 A & b 4.71 \(\pm\) 0.28 A & c 6.11 \(\pm\) 0.19 A & 0.0000 \\  & II & a 2.21 \(\pm\) 0.08 B & b 3.08 \(\pm\) 0.18 B & c 3.45 \(\pm\) 0.16 B & d 4.12 \(\pm\) 0.15 B & 0.0000 \\  & count & III & a 3.08 \(\pm\) 0.09 A & b 4.68 \(\pm\) 0.24 A & b 4.72 \(\pm\) 0.24 A & c 5.23 \(\pm\) 0.19 C & 0.0000 \\  & IV & a 2.33 \(\pm\) 0.17 B & b 3.42 \(\pm\) 0.15 C & b 3.68 \(\pm\) 0.21 B & c 4.70 \(\pm\) 0.23 D & 0.0000 \\  & \(p\) value & 0.0000 & 0.0000 & 0.0000 & 0.0000 & & \\ \hline \hline \end{tabular}  
* Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste; means marked by different letters differ: left side in rows for changes in a given group during storage (a,b,c,d); right side in columns for changes between groups on subsequent assessment dates (A,B,C,D).  
\end{table} 
Table 2: Effect of turmeric addition and storage time on pH, weight loss, shear force, and total number of microorganisms in duck burgers during storage. Antimicrobial agents, such as curcumin, curcuminoids, turmerol, and pentanoic acid contained in turmeric, seem similar to active compounds known to occur in essential oils [21]. Turmeric contains curcumin as an antioxidant compound, and it has other benefits as an antibacterial compound. The authors' own research showed a beneficial effect of the addition of turmeric in the form of powder and paste on the limitation of the growth of the total number of microorganisms in the meat product (Table 2). This trend was maintained throughout the entire refrigeration period. According to [PERSON] and [PERSON] [36], turmeric extract is effective in suppressing the growth of bacterial contaminants due to the influence of curcuminoid as a part of phenolic compounds. [PERSON] et al. [21] obtained similar results using 7.5% micro-encapsulated turmeric extract to marine poultry meat.