## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Parameter** & \
\begin{tabular}{c} **Sampling** \\ **Month** \\ \end{tabular} & **CON 1** & **SN** & **POL** & **NM** &
\begin{tabular}{c} **POL +** \\ **NM** \\ \end{tabular} & **SEM** & \(p\)**-Value** \\ \hline \multirow{4}{*}{Lightness (L)} & 0 & 53.04 aA & 52.44 aA & 53.60 aA & 53.54 aA & 52.80 & 0.55 & NS 2  \\  & 1 & 53.12 aA & 52.40 aA & 52.91 aA & 52.57 aA & 53.48 & 0.55 & NS \\  & 2 & 52.63 aA & 51.68 aA & 52.06 aA & 53.04 aA & 53.35 & 0.55 & NS \\  & 3 & 53.41 aA & 52.9 aA & 54.16 aA & 53.42 aA & 54.16 & 0.55 & NS \\  & \(p\)-value & NS & NS & NS & NS & NS & & \\ \hline \multirow{4}{*}{Redness (a*)} & 0 & 8.53 aA & 13.30 bA & 8.23 aA & 7.72 aA & 8.22 aA & 0.31 & \textless{}0.001 \\  & 1 & 8.15 aA & 13.20 bA & 8.10 aA & 8.03 aA & 8.23 aA & 0.31 & \textless{}0.001 \\  & 2 & 9.81 aB & 14.36 bB & 9.65 aB & 8.89 aB & 8.97 aA & 0.31 & \textless{}0.001 \\  & 3 & 9.67 aB & 12.91 bA & 8.9 aA & 7.84 cA & 8.63 deA & 0.31 & \textless{}0.05 \\  & \(p\)-value & \textless{}0.01 & \textless{}0.05 & \textless{}0.01 & \textless{}0.01 & NS & & \\ \hline \multirow{4}{*}{Yellowness (b*)} & 0 & 11.71 aA & 11.02 aA & 11.61 aA & 13.66 bA & 13.32 bA & 0.28 & \textless{}0.001 \\  & 1 & 11.54 aA & 11.36 aA & 11.24 aA & 13.54 bA & 13.11 bA & 0.28 & \textless{}0.001 \\  & 2 & 12.30 aB & 11.69 aA & 11.85 aA & 14.02 bA & 13.62 bA & 0.28 & \textless{}0.001 \\  & 3 & 10.77 aA & 10.82 aA & 11.20 aA & 12.99 bA & 12.02 bB & 0.28 & \textless{}0.01 \\  & \(p\)-value & \textless{}0.05 & NS & NS & NS & \textless{}0.001 & & \\ \hline \multirow{4}{*}{Chroma (C*)} & 0 & 14.49 aA & 17.27 bA & 14.23 aA & 15.70 cA & 15.65 cA & 0.33 & \textless{}0.01 \\  & 1 & 14.16 aA & 17.42 bA & 13.86 aA & 15.75 cA & 15.49 cA & 0.33 & \textless{}0.01 \\  & 2 & 15.76 aC & 18.53 bB & 15.30 aB & 16.64 cB & 16.33 cA & 0.33 & \textless{}0.05 \\  & 3 & 14.50 aA & 16.85 bA & 14.32 aA & 15.19 aA & 14.83 aA & 0.33 & \textless{}0.01 \\  & \(p\)-value & NS & \textless{}0.01 & \textless{}0.05 & \textless{}0.05 & NS & & \\ \hline \multirow{4}{*}{Hue angle (H*)} & 0 & 53.94 aA & 39.65 bA & 54.70 aA & 60.53 cA & 58.29 cA & 0.93 & \textless{}0.001 \\  & 1 & 54.83 aA & 40.74 bA & 54.21 aA & 59.41 cA & 57.92 cA & 0.93 & \textless{}0.05 \\ \cline{1-1}  & 2 & 51.50 aA & 39.17 bA & 50.74 aB & 57.88 cB & 56.72 cA & 0.93 & \textless{}0.01 \\ \cline{1-1}  & 3 & 48.13 aB & 39.98 bA & 51.45 cB & 58.96 dA & 54.30 eB & 0.93 & \textless{}0.05 \\ \cline{1-1}  & \(p\)-value & \textless{}0.05 & NS & \textless{}0.01 & \textless{}0.05 & \textless{}0.01 & & \\ \hline \end{tabular}
\end{table} 
Table 1: Effect of polyphenols and/or herbal mix on color attributes of pork sausages at month 0, 1, 2 and 3 after refrigerated storage. \begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Parameter** & \
\begin{tabular}{c} **Sampling** \\ **Month** \\ \end{tabular} & **CON 1** & **SN** & **POL** & **NM** &
\begin{tabular}{c} **POL +** \\ **NM** \\ \end{tabular} & **SEM** & \(p\)**-Value** \\ \hline \multirow{4}{*}{MDA 3} & 0 & 5.72 aA & 5.18 aA & 4.72 aA & 5.16 aA & 4.98 aA & 0.59 & NS 2  \\  & 1 & 11.56 aB & 7.47 bB & 8.07 bB & 8.89 bCB & 9.62 cB & 0.59 & \textless{}0.01 \\  & 2 & 15.34 aC & 11.30 bC & 12.16 bB & 13.88 aC & 11.83 bC & 0.59 & \textless{}0.001 \\  & 3 & 24.11 aD & 13.06 cD & 14.00 cC & 16.18 bD & 13.76 cD & 0.59 & \textless{}0.001 \\  & \(p\)-value & \textless{}0.001 & \textless{}0.05 & \textless{}0.001 & \textless{}0.001 & \textless{}0.001 & \textless{}0.001 & & \\ \hline \end{tabular}
\end{table} 
Table 2: Effect of polyphenols and/or herbal mix on malondialdehydedehyde (MDA) levels in pork sausages at month 0, 1, 2 and 3 after refrigerated storage. of phenols/100 g) in pork sausages [35]. Thiobarbituric acid reactive substances (TBARS) values were also reduced after adding OLE to minced beef [62]. Irradiated OLE addition (388-432 mg of phenols/100 g) as a replacement for nitrite/nitrate showed a protective effect against oxidation in ripened pork sausages, as indicated by the reduced TBARS values [33,53]. [PERSON] et al.