## 3 Results and Discussion
### Texture Profile Analysis
In contrast, a significant impact of the turmeric addition on flavor intensity was noted  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{1}{c}{**Samples**} & \multicolumn{4}{c}{**Storage Time (Days)**} \\ \hline  & **0** & **7** & **14** & **21** \\ \hline \multicolumn{5}{c}{Intensity of meat aroma} \\ \hline C & \({}^{\rm b}\) 8.10 \(\pm\) 0.74 \({}^{\rm B}\) & \({}^{\rm b}\) 7.00 \(\pm\) 0.94 \({}^{\rm C}\) & \({}^{\rm a}\) 6.00 \(\pm\) 0.82 \({}^{\rm B}\) & \({}^{\rm a}\) 6.00 \(\pm\) 0.82 \({}^{\rm B}\) \\ T1 & \({}^{\rm b}\) 7.20 \(\pm\) 1.03 \({}^{\rm B}\) & \({}^{\rm a}\) 5.60 \(\pm\) 0.52 \({}^{\rm B}\) & \({}^{\rm a}\) 5.80 \(\pm\) 0.79 \({}^{\rm B}\) & \({}^{\rm a}\) 6.30 \(\pm\) 0.67 \({}^{\rm B}\) \\ T3 & \({}^{\rm b}\) 5.40 \(\pm\) 0.70 \({}^{\rm A}\) & \({}^{\rm a}\) 4.70 \(\pm\) 0.67 \({}^{\rm A}\) & \({}^{\rm a}\) 4.60 \(\pm\) 0.52 \({}^{\rm A}\) & \({}^{\rm a}\) 4.70 \(\pm\) 0.48 \({}^{\rm A}\) \\ \hline \multicolumn{5}{c}{Aroma desirability} \\ \hline C & \({}^{\rm b}\) 8.10 \(\pm\) 1.00 \({}^{\rm B}\) & \({}^{\rm ab}\) 7.70 \(\pm\) 1.06 \({}^{\rm A}\) & \({}^{\rm a}\) 6.80 \(\pm\) 1.03 \({}^{\rm A}\) & \({}^{\rm ab}\) 7.10 \(\pm\) 0.82 \({}^{\rm A}\) \\ T1 & \({}^{\rm a}\) 7.70 \(\pm\) 0.82 \({}^{\rm AB}\) & \({}^{\rm a}\) 7.50 \(\pm\) 1.43 \({}^{\rm A}\) & \({}^{\rm a}\) 7.50 \(\pm\) 0.97 \({}^{\rm A}\) & \({}^{\rm a}\) 7.20 \(\pm\) 0.92 \({}^{\rm A}\) \\ T3 & \({}^{\rm a}\) 6.90 \(\pm\) 0.74 \({}^{\rm A}\) & \({}^{\rm a}\) 6.60 \(\pm\) 1.27 \({}^{\rm A}\) & \({}^{\rm a}\) 6.40 \(\pm\) 1.07 \({}^{\rm A}\) & \({}^{\rm a}\) 6.80 \(\pm\) 1.14 \({}^{\rm A}\) \\ \hline \multicolumn{5}{c}{Intensity of turmeric aroma} \\ \hline C & NE & NE & NE \\ T1 & \({}^{\rm a}\) 5.90 \(\pm\) 0.32 \({}^{\rm A}\) & \({}^{\rm a}\) 6.00 \(\pm\) 0.47 \({}^{\rm A}\) & \({}^{\rm a}\) 6.00 \(\pm\) 1.05 \({}^{\rm A}\) & \({}^{\rm a}\) 6.20 \(\pm\) 0.79 \({}^{\rm A}\) \\ T3 & \({}^{\rm a}\) 7.90 \(\pm\) 1.74 \({}^{\rm B}\) & \({}^{\rm a}\) 7.50 \(\pm\) 0.71 \({}^{\rm B}\) & \({}^{\rm a}\) 7.30 \(\pm\) 0.95 \({}^{\rm B}\) & \({}^{\rm a}\) 7.20 \(\pm\) 0.63 \({}^{\rm B}\) \\ \hline \multicolumn{5}{c}{Juiciness} \\ \hline C & \({}^{\rm b}\) 7.90 \(\pm\) 0.73 \({}^{\rm A}\) & \({}^{\rm a}\) 7.00 \(\pm\) 0.67 \({}^{\rm B}\) & \({}^{\rm a}\) 7.00 \(\pm\) 2.06 \({}^{\rm B}\) & \({}^{\rm a}\) 7.00 \(\pm\) 0.67 \({}^{\rm B}\) \\ T1 & \({}^{\rm a}\) 7.60 \(\pm\) 0.84 \({}^{\rm A}\) & \({}^{\rm a}\) 7.40 \(\pm\) 0.52 \({}^{\rm B}\) & \({}^{\rm a}\) 6.80 \(\pm\) 0.79 \({}^{\rm AB}\) & \({}^{\rm a}\) 7.00 \(\pm\) 0.67 \({}^{\rm B}\) \\ T3 & \({}^{\rm b}\) 7.60 \(\pm\) 0.70 \({}^{\rm A}\) & \({}^{\rm a}\) 6.00 \(\pm\) 0.94 \({}^{\rm A}\) & \({}^{\rm a}\) 6.00 \(\pm\) 0.82 \({}^{\rm A}\) & \({}^{\rm a}\) 6.20 \(\pm\) 0.42 \({}^{\rm A}\) \\ \hline \multicolumn{5}{c}{Softness} \\ \hline C & \({}^{\rm a}\) 7.90 \(\pm\) 0.57 \({}^{\rm A}\) & \({}^{\rm a}\) 7.20 \(\pm\) 0.63 \({}^{\rm B}\) & \({}^{\rm a}\) 7.10 \(\pm\) 0.87 \({}^{\rm A}\) & \({}^{\rm a}\) 7.60 \(\pm\) 0.84 \({}^{\rm A}\) \\ T1 & \({}^{\rm a}\) 7.60 \(\pm\) 0.53 \({}^{\rm A}\) & \({}^{\rm a}\) 7.20 \(\pm\) 0.79 \({}^{\rm B}\) & \({}^{\rm a}\) 7.30 \(\pm\) 0.82 \({}^{\rm A}\) & \({}^{\rm a}\) 7.40 \(\pm\) 0.52 \({}^{\rm A}\) \\ T3 & \({}^{\rm a}\) 7.30 \(\pm\) 0.67 \({}^{\rm A}\) & \({}^{\rm a}\) 6.40 \(\pm\) 0.52 \({}^{\rm A}\) & \({}^{(\(p<0.05\)). Significant differences between meatloaves regarding the overall quality were only found initially; the T3 was rated significantly lower as compared to the control (\(p<0.05\)). Although not significant, T1 scored the highest in overall quality over time. [PERSON] et al. [21] showed that boiled beef pyeonyuk with turmeric powder exhibited less juiciness. According to [PERSON] et al. [20], among five beef meatball variants (T1-control, T2-0.1% BHA, T3-0.1%, T4-0.2%, and T5-0.3%), a preferable flavor, tenderness, and juiciness were observed from 0.3% turmeric powder. However, 0.2% turmeric was more acceptable in sensory evaluation, color, and overall acceptability.