## 3 Results and Discussion
### Effect on Post-Treatment Storage
#### 3.5.2 pH and Color
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{\begin{tabular}{c} **Storage Temperature** \\ **Temperature** \\ **C** \\ \end{tabular} } & \multirow{2}{*}{\
\begin{tabular}{c} **Storage Time** \\ **(d)** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **pH** \\ **\end{tabular} } & \multicolumn{6}{c}{**Color**} \\ \cline{3-10}  & & & & & \(L*\) & & & & \(a*\) & & \(b*\) \\ \hline \multirow{9}{*}{4} & 0 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.5 \(\pm\) 0.0 \(\AA\) & 81.1 \(\pm\) 1.1 \(\AA\) & 81.0 \(\pm\) 1.1 \(\AA\) & 2.2 \(\pm\) 0.6 \(\AA\) & 2.1 \(\pm\) 0.4 \(\AA\) & 15.5 \(\pm\) 0.8 \(\AA\) & 15.3 \(\pm\) 0.7 \(\AA\) \\  & 3 & 6.5 \(\pm\) 0.1 \(\AA\) & 6.6 \(\pm\) 0.1 \(\AA\) & 80.8 \(\pm\) 1.0 \(\AA\) & 80.8 \(\pm\) 0.9 \(\AA\) & 1.5 \(\pm\) 0.3 \(\AA\) & 1.4 \(\pm\) 0.3 \(\AA\) & 15.3 \(\pm\) 0.8 \(\AA\) & 15.5 \(\pm\) 0.7 \(\AA\) \\  & 5 & 6.5 \(\pm\) 0.1 \(\AA\) & 6.6 \(\pm\) 0.1 \(\AA\) & 80.6 \(\pm\) 1.1 \(\AA\) & 80.8 \(\pm\) 0.9 \(\AA\) & 1.0 \(\pm\) 0.4 \(\AA\) & 1.0 \(\pm\) 0.4 \(\AA\) & 15.2 \(\pm\) 1.0 \(\AA\) & 15.3 \(\pm\) 0.8 \(\AA\) \\  & 7 & 6.5 \(\pm\) 0.1 \(\AA\) & 6.5 \(\pm\) 0.1 \(\AA\) & 80.9 \(\AA\) & 81.1 \(\AA\) & 1.1 \(\AA\) & 0.6 \(\AA\) & 0.3 \(\AA\) & 0.7 \(\AA\) & 15.4 \(\pm\) 0.7 \(\AA\) \\  & 10 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.6 \(\pm\) 0.1 \(\AA\) & 80.9 \(\AA\) & 81.1 \(\pm\) 1.2 \(\AA\) & 0.4 \(\pm\) 0.3 \(\AA\) & 0.5 \(\pm\) 0.2 \(\AA\) & 15.2 \(\pm\) 1.1 \(\AA\) & 15.0 \(\pm\) 0.7 \(\AA\) \\  & 14 & 6.5 \(\pm\) 0.1 \(\AA\) & 6.6 \(\pm\) 0.1 \(\AA\) & 81.1 \(\pm\) 0.8 \(\AA\) & 81.3 \(\pm\) 1.0 \(\AA\) & 0.2 \(\pm\) 0.3 \(\AA\) & 0.2 \(\pm\) 0.2 \(\AA\) & 15.4 \(\pm\) 0.8 \(\AA\) & 15.3 \(\pm\) 0.9 \(\AA\) \\  & 21 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.6 \(\pm\) 0.1 \(\AA\) & 81.2 \(\pm\) 0.7 \(\AA\) & 81.1 \(\pm\) 1.0 \(\AA\) & 0.1 \(\pm\) 0.2 \(\AA\) & 0.1 \(\pm\) 0.2 \(\AA\) & 15.4 \(\pm\) 0.9 \(\AA\) & 15.6 \(\pm\) 0.8 \(\AA\) \\ \hline \multirow{9}{*}{24} & 0 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.5 \(\pm\) 0.0 \(\AA\) & 81.1 \(\AA\) & 81.0 \(\pm\) 1.1 \(\AA\) & 81.0 \(\pm\) 1.1 \(\AA\) & 2.2 \(\pm\) 0.6 \(\AA\) & 2.1 \(\pm\) 0.4 \(\AA\) & 15.5 \(\pm\) 0.8 \(\AA\) & 15.3 \(\pm\) 0.7 \(\AA\) \\  & 1 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.5 \(\pm\) 0.2 \(\AA\) & 80.0 \(\pm\) 1.2 \(\AA\) & 80.2 \(\pm\) 1.1 \(\AA\) & 2.3 \(\pm\) 0.4 \(\AA\) & 2.3 \(\pm\) 0.2 \(\AA\) & 16.4 \(\pm\) 0.8 \(\AA\) & 16.7 \(\pm\) 1.2 \(\AA\) \\ \cline{1-1}  & 2 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.5 \(\pm\) 0.1 \(\AA\) & 78.7 \(\pm\) 1.1 \(\AA\) & 78.7 \(\pm\) 1.3 \(\AA\) & 2.5 \(\pm\) 0.4 \(\AA\) & 2.5 \(\pm\) 0.4 \(\AA\) & 16.9 \(\pm\) 0.9 \(\AA\) & 16.7 \(\pm\) 0.8 \(\AA\) \\ \cline{1-1}  & 3 & 6.6 \(\pm\) 0.1 \(\AA\) & 6.5 \(\pm\) 0.2 \(\AA\) & 77.8 \(\pm\) 1.5 \(\AA\) & 77.8 \(\pm\) 1.6 \(\AA\) & 2.7 \(\pm\) 0.4 \(\AA\) & 2.7 \(\pm\) 0.4 \(\AA\) & 18.2 \(\pm\) 0.3 \(\AA\) & 18.2 \(\pm\) 1.0 \(\AA\) & 18.6 \(\pm\) 1.2 \(\AA\) \\ \cline{1-1}  & 5 & 6.5 \(\pm\) 0.2 \(\AA\) & 6.6 \(\pm\) 0.2 \(\AA\) & 77.0 \(\pm\) 1.3 \(\AA\) & 76.7 \(\pm\) 1.4 \(\AA\) & 3.8 \(\pm\) 0.6 \(\AA\) & 3.8 \(\pm\) 0.6 \(\AA\) & 20.4 \(\pm\) 1.6 \(\AA\) & 20.7 \(\pm\) 1.8 \(\AA\) \\ \hline \end{tabular} Data represent the means of 12 measurements with standard deviations. Means followed by the same lower-case letter within a column are not significantly different at each temperature at 4 \({}^{\circ}\)C and 24 \({}^{\circ}\)C (p \(>\) 0.05. Tukey's test), respectively. Means followed by the same capital letter within a row are not significantly different between samples in the same property at 4 \({}^{\circ}\)C and 24 \({}^{\circ}\)C. The ADCF treatment voltage and time were 24 \(\AA\)V and 3 min, respectively.  
\end{table} 
Table 5: Effects of atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the pH and color of chicken breast cubes during storage at 4 and 24 \({}^{\circ}\)C.  
The color of chicken products is a main factor that determines product acceptability by customers [47].