## 3 Results and Discussion
### Color
\begin{table}
\begin{tabular}{c c c c c} \hline
**Marinade** & **Piperine** & **HHP Treatment** & **Storage Time** & **Mean of b* [-]** & **Std. Deviation of b* [-]** \\
**Flavoring** & **Enrichment** & **[MPa]** & **[day]** & **Mean of b* [-]** & **Std. Deviation of b* [-]** \\ \hline Raw & & 0 & 0.83 & 0.38 \\ \hline \multirow{8}{*}{0} & & 0 & 17.89 & 1.09 \\ \cline{3-5}  & & 4 & 13.47 & 4.27 \\ \cline{3-5}  & 0 & 7 & 10.74 & 3.32 \\ \cline{3-5}  & & 12 & 10.74 & 3.32 \\ \cline{3-5}  & & 14 & 9.76 & 3.55 \\ \cline{3-5}  & & 0 & 20.50 & 2.47 \\ \cline{3-5}  & & 4 & 17.61 & 6.18 \\ \cline{3-5}  & 300 & 7 & 17.16 & 6.65 \\ \cline{3-5}  & & 12 & 17.16 & 6.65 \\ \cline{3-5}  & & 14 & 17.53 & 4.26 \\ \cline{3-5}  & & 0 & 19.47 & 3.78 \\ \cline{3-5}  & & 4 & 17.21 & 3.93 \\ \cline{3-5}  & 450 & 7 & 16.14 & 1.70 \\ \cline{3-5}  & & 12 & 16.14 & 1.70 \\ \cline{3-5}  & & 14 & 15.14 & 0.57 \\ \cline{3-5}  & & 0 & 23.86 & 5.36 \\ \cline{3-5}  & 4 & & 21.55 & 2.83 \\ \cline{3-5} Herb marinade & 600 & 7 & 20.89 & 3.93 \\ \cline{3-5}  & & 12 & 20.89 & 3.93 \\ \cline{3-5}  & & 14 & 19.16 & 1.04 \\ \hline \multirow{8}{*}{300} & & 0 & 23.04 & 2.41 \\ \cline{3-5}  & & 4 & 18.93 & 3.77 \\ \cline{3-5}  & & 7 & 16.73 & 1.71 \\ \cline{3-5}  & & 12 & 15.23 & 1.27 \\ \cline{3-5}  & & 14 & 14.95 & 0.60 \\ \cline{3-5}  & & 0 & 23.95 & 3.65 \\ \cline{3-5}  & & 4 & 21.36 & 2.62 \\ \cline{3-5}  & & 7 & 19.75 & 2.66 \\ \cline{3-5}  & & 12 & 19.08 & 3.81 \\ \cline{3-5}  & & 14 & 17.68 & 6.40 \\ \hline \multirow{8}{*}{600} & & 0 & 24.34 & 0.71 \\ \cline{3-5}  & & 4 & 22.54 & 6.49 \\ \cline{3-5}  & & 7 & 21.71 & 5.58 \\ \cline{3-5}  & & 12 & 21.71 & 5.58 \\ \cline{3-5}  & & 14 & 19.75 & 5.12 \\ \hline \end{tabular}
\end{table} 
Table 7: Yellowness/blueness (b*) [-] results of meat sample groups made with different marinade flavoring (herbs or paprika), without or with piperine enrichment (BA\(-\) or BA+), with different HHP treatment (0 MPa, 300 MPa, 450 MPa or 600 MPa) and with different storage time (0 day, 4 days, 7 days, 12 days or 14 days). \begin{table}
\begin{tabular}{c c c c c} \hline
**Marinade** & **Piperine** & **HHP Treatment** & **Storage Time** & **Mean of b\({}^{*}\) [-]** & **Std. Deviation of** \\
**Flavoring** & **Enrichment** & **[MPa]** & **[day]** & **Mean of b\({}^{*}\) [-]** \\ \hline  & & 0 & 33.81 & 2.03 \\ \cline{3-5}  & & 4 & 35.97 & 2.91 \\ \cline{3-5}  & 0 & 7 & 35.74 & 1.73 \\ \cline{3-5}  & & 12 & 35.74 & 1.73 \\ \cline{3-5}  & & 14 & 34.70 & 2.30 \\ \cline{3-5}  & & 0 & 51.66 & 8.77 \\ \cline{3-5}  & & 4 & 53.15 & 5.12 \\ \cline{3-5}  & 300 & 7 & 57.09 & 2.00 \\ \cline{3-5}  & & 12 & 57.09 & 2.00 \\ \cline{3-5}  & & 14 & 52.65 & 3.48 \\ \cline{3-5}  & & 0 & 59.00 & 2.57 \\ \cline{3-5}  & & 4 & 56.87 & 3.67 \\ \cline{3-5}  & 450 & 7 & 58.12 & 4.12 \\ \cline{3-5}  & & 12 & 58.12 & 4.12 \\ \cline{3-5}  & & 14 & 59.72 & 2.61 \\ \cline{3-5}  & & 0 & 56.25 & 4.97 \\ \cline{3-5}  & & 4 & 55.06 & 5.39 \\ \cline{3-5} Paprika marinade & 600 & 7 & 57.04 & 2.04 \\ \cline{3-5}  & & 12 & 57.04 & 2.04 \\ \cline{3-5}  & & 14 & 56.51 & 5.33 \\ \hline  & & 0 & 48.00 & 7.92 \\ \cline{3-5}  & & 4 & 43.60 & 5.89 \\ \cline{3-5}  & & 7 & 48.38 & 3.14 \\ \cline{3-5}  & & 12 & 48.38 & 3.14 \\ \cline{3-5}  & & 14 & 46.34 & 2.43 \\ \cline{3-5}  & & 0 & 52.75 & 2.54 \\ \cline{3-5}  & & 4 & 51.85 & 5.45 \\ \cline{3-5}  & & 7 & 56.26 & 4.00 \\ \cline{3-5}  & & 12 & 56.26 & 4.00 \\ \cline{3-5}  & & 14 & 54.74 & 2.30 \\ \hline  & & 0 & 51.76 & 5.05 \\ \cline{3-5}  & & 4 & 50.46 & 6.10 \\ \cline{3-5}  & & 7 & 52.14 & 4.30 \\ \cline{3-5}  & & 12 & 52.14 & 4.30 \\ \cline{3-5}  & & 14 & 52.96 & 2.14 \\ \hline \end{tabular}
\end{table} 
Table 7: _Cont._