## 3 Results
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Product** & **Parameter** & \multicolumn{2}{c}{**Value Before**} & \multicolumn{2}{c}{**Value After**} & \multicolumn{2}{c}{**\%. Change**} & \multicolumn{1}{c}{**\(\Delta\)E**} \\ \hline  & weight [g] & \(1415.30\pm 69.20\) & \(1246.79\pm 51.22\) & \(-11.9\) & - \\  & moisture [\%] & \(67.9\pm 3.2\) & \(58.11\pm 1.72\) & \(-14.4\) & - \\ \cline{2-6}  & & L* & \(39.24\pm 2.63\) & \(53.68\pm 3.61\) & - & \\  & product top layer & a* & \(11.57\pm 0.59\) & \(10.41\pm 2.12\) & - & \(17.41\) \\  & & b* & \(1.41\pm 0.12\) & \(11.07\pm 1.63\) & - & \\ \cline{2-6}  & & L* & \(40.83\pm 2.11\) & \(59.96\pm 3.69\) & - & \\  & product interior & a* & \(10.35\pm 0.87\) & \(7.03\pm 1.21\) & - & \(19.56\) \\  & & b* & \(0.37\pm 0.12\) & \(2.81\pm 0.45\) & - & \\ \hline  & weight [g] & \(127.35\pm 1.04\) & \(80.20\pm 18.38\) & \(-37.0\) & - \\  & moisture [\%] & \(57.41\pm 0.46\) & \(45.62\pm 1.11\) & \(-20.5\) & - \\ \cline{2-6}  & & L* & \(95.78\pm 0.98\) & \(62.13\pm 1.47\) & - & \\ Feta cheese & product top layer & a* & \(-0.73\pm 0.12\) & \(17.84\pm 1.70\) & - & \(41.47\) \\  & & b* & \(16.28\pm 0.55\) & \(31.86\pm 1.62\) & - & \\ \cline{2-6}  & & L* & \(96.10\pm 0.42\) & \(95.28\pm 0.51\) & - & \\  & product interior & a* & \(-0.79\pm 0.46\) & \(-0.78\pm 0.17\) & - & \(1.58\) \\  & & b* & \(15.24\pm 0.27\) & \(16.59\pm 0.39\) & - & \\ \hline  & weight [g] & \(116.68\pm 3.17\) & \(101.03\pm 3.57\) & \(-13.4\) & - \\  & moisture [\%] & & \(48.73\pm 2.15\) & \(36.66\pm 0.51\) & \(-24.8\) & - \\ \cline{2-6}  & & L* & \(71.50\pm 0.99\) & \(55.48\pm 5.58\) & - & \\ Camembert & product top layer & a* & \(3.46\pm 0.38\) & \(16.43\pm 1.79\) & - & \(20.78\) \\  & & b* & \(25.90\pm 0.78\) & \(28.56\pm 4.11\) & - & \\ \cline{2-6}  & & L* & \(74.06\pm 0.23\) & \(73.16\pm 0.26\) & - & \\  & product interior & a* & \(3.79\pm 1.56\) & \(3.53\pm 1.08\) & - & \(0.94\) \\  & & b* & \(26.98\pm 0.65\) & \(27.03\pm 0.87\) & - & \\ \hline  & weight [g] & \(233.65\pm 6.22\) & \(193.77\pm 8.06\) & \(-17.1\) & - \\  & moisture [\%] & & \(72.34\pm 1.76\) & \(57.78\pm 1.43\) & \(-20.1\) & - \\ \cline{2-6}  & & L* & \(95.29\pm 0.69\) & \(66.22\pm 1.03\) & - & \\ Italian-type cheese & product top layer & a* & \(-1.06\pm 0.19\) & \(14.73\pm 0.46\) & - & \(37.82\) \\  & & b* & \(14.12\pm 1.12\) & \(32.46\pm 0.34\) & - & \\ \cline{2-6}  & & L* & \(92.97\pm 0.56\) & \(91.47\pm 0.32\) & - & \\  & product interior & a* & \(-0.87\pm 0.36\) & \(-0.92\pm 0.34\) & - & \(1.75\) \\  & & b* & \(14.98\pm 0.98\) & \(15.88\pm 0.55\) & - & \\ \hline  & weight [g] & \(294.30\pm 5.57\) & \(216.03\pm 4.61\) & \(-26.6\) & - \\  & moisture [\%] & & \(74.46\pm 0.69\) & \(66.94\pm 1.82\) & \(-10.1\) & - \\ \cline{2-6}  & & L* & \(95.39\pm 0.45\) & \(75.02\pm 1.05\) & - & \\ Curd & product top layer & a* & \(-0.70\pm 0.25\) & \(10.46\pm 0.32\) & - & \(27.95\) \\  & b* & \(12.54\pm 1.61\) & \(28.09\pm 0.42\) & - & \\ \cline{2-6}  & & L* & \(97.12\pm 0.56\) & \(95.13\pm 0.86\) & - & \\  & product interior & a* & \(-0.85\pm 0.63\) & \(-0.73\pm 0.32\) & - & \(2.04\) \\  & b* & \(12.65\pm 0.47\) & \(13.08\pm 1.02\) & - & \\ \hline \end{tabular}
\end{table} 
Table 2: Average changes in moisture and color after the smoking process. et al., 2020, pork loin retains the most water due to the presence of membranes and muscle structures that limit evaporation [23]. After smoking, most products show the following:  
* L* increases inside the pork loin (lighter interior), but L* decreases in cheeses and pork loin on their surfaces (darker), which, according to [PERSON] et al. (2020), may be correlated with the possibility of smoke components penetrating the product [24].