## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c} \hline \hline  & **pH** & **Cooking Loss** \\ \hline A & 5.95  \(\pm\) 0.68 \\ B & 5.87  \(\pm\) 0.5 \\ C & 5.80  \(\pm\) 2.29 \\ D & 5.78  \(\pm\) 2.04 \\ \hline \hline \end{tabular} a  
\end{table} 
Table 2: The values of pH and cooking loss of HMP (homogenized meat products). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Cohesiveness** & **Springiness** & **Hardness** & **Gumminess** & **Chewiness** \\  & **[-]** & **[mm]** & **[N]** & **[Nm]** & **[N]** \\ \hline A & 0.55  \(\pm\) 0.25 & 30.06  \(\pm\) 1.83 & 25.22  \(\pm\) 0.15 & 0.76  \(\pm\) 6.26 & 11.06  \(\pm\) 2.27 \\ C & 0.34  \(\pm\) 0.17 & 31.0  \(\pm\) 1.35 & 8.06  \(\pm\) 0.05 & 0.68  \(\pm\) 3.21 & 10.13  \(\pm\) 2.07 \\ \hline \hline \end{tabular} A  
\end{table} 
Table 3: Values of the TPA (texture profile analysis) parameters for HMP. Different results were obtained for the variants with the addition of GRFP (C, D). After 14 days, the value of the L* parameter did not differ statistically from day 0 and its value was lower than in sample A without GRFP added. Regarding the variation of L*, it was observed during the entire experimental period that the values of all samples (A, B, C and D) decreased. The addition of GRFP resulted in a higher stability of the L* parameter between day 0 and day 14 than in the control sample. The findings in our study, showing a decreasing trend in L* values, were different than those showed [PERSON] et al. (2011), which exposed that tendency to increase the L* values. A similar effect to the one in this study (decreased L* value) was found by [PERSON] et al. and [PERSON] et al. (2020); [PERSON] et al. (2020). The decrease of luminosity may be as a result of increasing meta-myoglobin after storage, which was also observed in a higher intense brown color of samples. Moreover, as a consequence of oxidizes the myoglobin to oxy-myoglobin the L* value decreased. In this study, a similar effect to the one in the research conducted by [PERSON] et al. was observed, i.e., that higher levels of GRFP added to fresh and stored meat products induced higher color stability. This feature makes the product attractive even if it is stored. One parameter which indicated the red color is a* parameter, which is the most important and sensitive in the context of meat quality. In the results obtained for a* values for the experimental samples, there were no statistically significant differences at time 0. Nevertheless, a* values of sample A, i.e., 3.35 \(\pm\) 0.57, were lower than those observed in samples B, C and D-4.26 \(\pm\) 0.54; 4.78 \(\pm\) 0.22 and 4.22 \(\pm\) 0.58, respectively, after a 14-day storage period. The redness of the control sample decreased very rapidly during storage period, from 4.67 \(\pm\) 0.39 to 3.35 \(\pm\) 0.57. The similar effect reported [PERSON] et al. (2020), in which a* parameter of the control sample lower from 6.88 to 4.15 after 8 days of storage at 4 \({}^{\circ}\)C.  
In the samples B, C and D, there were no significant differences (\(p\leq\) 0.05) in the a* values during the experimental time (day 0 and day 14). The results show that higher a* values were not induced by higher levels of GRFP addition (after 14 days of storage, samples B, C and D were characterized by a more intense color and color stability than control sample A). The study conducted by [PERSON] et al. (2019) revealed that the addition of chili peppers to canned meat resulted in a higher value of redness (a*) than in the control samples. Such a correlation could not be observed in our study. The important difference is the lower value of the a* parameter observed for the control sample during storage time. The decrease in redness in cooked meat after the refrigeration period is a typical observation and it is due to the accumulation of lipid oxidation products. Similar results were also found in the study [PERSON] et al. (2020). Guelder rose fruit is rich  
Figure 2: Color parameters (CIE L*a*b* values) of HMP measured at day 0 and day 14, \(n=6\).