## 3 Results and Discussion
### Physicochemical Properties of Chicken Meat
#### 3.2.2 Color Values
\begin{table}
\begin{tabular}{l l l l l l} \hline \multirow{2}{*}{**Parameters**} & \multirow{2}{*}{**Storage Time (d)**} & \multicolumn{2}{c}{**Treatments**} & & \\ \cline{3-6}  & & **No-BAC** & **AITC-MIC-1** & **AITC-MIC-2** & **AITC-MIC-4** \\ \hline \multirow{6}{*}{\(pH\)} & 0 & 6.02 \(\pm\) 0.01 \({}^{\text{\,{\sc{c}A}}}\) & 6.03 \(\pm\) 0.03 \({}^{\text{\,{\sc{c}A}}}\) & 6.05 \(\pm\) 0.04 \({}^{\text{\,{\sc{c}A}}}\) & 6.04 \(\pm\) 0.04 \({}^{\text{\,{\sc{c}A}}}\) \\  & 3 & 5.92 \(\pm\) 0.05 \({}^{\text{\,{\sc{b}A}}}\) & 5.99 \(\pm\) 0.01 \({}^{\text{\,{\sc{c}A}B}}\) & 6.01 \(\pm\) 0.01 \({}^{\text{\,{\sc{c}B}}}\) & 6.01 \(\pm\) 0.00 \({}^{\text{\,{\sc{dB}}}}\) \\  & 7 & 5.85 \(\pm\) 0.01 \({}^{\text{\,{\sc{ab}A}}}\) & 5.89 \(\pm\) 0.01 \({}^{\text{\,{\sc{bB}}}}\) & 5.88 \(\pm\) 0.01 \({}^{\text{\,{\sc{bB}}}}\) & 5.91 \(\pm\) 0.01 \({}^{\text{\,{\sc{c}C}}}\) \\  & 10 & 5.83 \(\pm\) 0.03 \({}^{\text{\,{\sc{ab}B}}}\) & 5.77 \(\pm\) 0.02 \({}^{\text{\,{\sc{a}A}}}\) & 5.78 \(\pm\) 0.02 \({}^{\text{\,{\sc{a}A}}}\) & 5.83 \(\pm\) 0.01 \({}^{\text{\,{\sc{bB}}}}\) \\  & 14 & 5.82 \(\pm\) 0.02 \({}^{\text{\,{\sc{ab}B}}}\) & 5.76 \(\pm\) 0.03 \({}^{\text{\,{\sc{a}B}}}\) & 5.73 \(\pm\) 0.02 \({}^{\text{\,{\sc{a}A}}}\) & 5.72 \(\pm\) 0.03 \({}^{\text{\,{\sc{a}A}}}\) \\ \hline \multirow{6}{*}{\(L^{*}\)} & 0 & 51.15 \(\pm\) 0.57 \({}^{\text{\,{\sc{a}A}}}\) & 52.40 \(\pm\) 1.91 \({}^{\text{\,{\sc{a}A}}}\) & 53.26 \(\pm\) 1.73 \({}^{\text{\,{\sc{a}A}}}\) & 53.83 \(\pm\) 2.28 \({}^{\text{\,{\sc{a}A}}}\) \\  & 3 & 54.13 \(\pm\) 0.17 \({}^{\text{\,{\sc{c}A}}}\) & 55.39 \(\pm\) 0.46 \({}^{\text{\,{\sc{b}AB}}}\) & 55.73 \(\pm\) 0.36 \({}^{\text{\,{\sc{bB}}}}\) & 60.81 \(\pm\) 1.42 \({}^{\text{\,{\sc{b}C}}}\) \\  & 7 & 53.02 \(\pm\) 1.61 \({}^{\text{\,{\sc{b}C}}}\) & 56.32 \(\pm\) 0.51 \({}^{\text{\,{\sc{b}C}}}\) & 56.60 \(\pm\) 0.89 \({}^{\text{\,{\sc{b}CB}}}\) & 62.40 \(\pm\) 0.84 \({}^{\text{\,{\sc{b}C}}}\) \\  & 10 & 52.98 \(\pm\) 0.43 \({}^{\text{\,{\sc{b}C}}}\) & 58.12 \(\pm\) 0.39 \({}^{\text{\,{\sc{c}B}}}\) & 58.63 \(\pm\) 0.16 \({}^{\text{\,{\sc{dB}}}}\) & 62.44 \(\pm\) 0.59 \({}^{\text{\,{\sc{b}C}}}\) \\  & 14 & 52.34 \(\pm\) 0.56 \({}^{\text{\,{\sc{ab}A}}}\) & 55.55 \(\pm\) 1.36 \({}^{\text{\,{\sc{b}B}}}\) & 58.09 \(\pm\) 0.72 \({}^{\text{\,{\sc{c}C}}}\) & 62.82 \(\pm\) 0.33 \({}^{\text{\,{\sc{b}D}}}\) \\ \hline \multirow{6}{*}{\(a^{*}\)} & 0 & 2.77 \(\pm\) 0.32 \({}^{\text{\,{\sc{a}A}}}\) & 2.91 \(\pm\) 0.62 \({}^{\text{\,{\sc{a}A}}}\) & 2.81 \(\pm\) 0.68 \({}^{\text{\,{\sc{ab}A}}}\) & 2.75 \(\pm\) 0.18 \({}^{\text{\,{\sc{ba}}}}\) \\  & 3 & 3.84 \(\pm\) 1.11 \({}^{\text{\,{\sc{b}A}}}\) & 3.32 \(\pm\) 0.32 \({}^{\text{\,{\sc{a}A}}}\) & 3.12 \(\pm\) 0.22 \({}^{\text{\,{\sc{a}A}}}\) & 3.09 \(\pm\) 0.12 \({}^{\text{\,{\sc{b}A}}}\) \\  & 7 & 3.98 \(\pm\) 0.65 \({}^{\text{\,{\sc{b}C}}}\) & 3.75 \(\pm\) 0.35 \({}^{\text{\,{\sc{b}BC}}}\) & 3.20 \(\pm\) 0.17 \({}^{\text{\,{\sc{b}AB}}}\) & 2.64 \(\pm\) 0.38 \({}^{\text{\,{\sc{ba}}}}\) \\  & 10 & 4.07 \(\pm\) 1.20 \({}^{\text{\,{\sc{b}A}}}\) & 3.20 \(\pm\) 0.49 \({}^{\text{\,{\sc{ab}A}}}\) & 3.37 \(\pm\) 0.20 \({}^{\text{\,{\sc{b}A}}}\) & 2.94 \(\pm\) 0.25 \({}^{\text{\,{\sc{b}A}}}\) \\  & 14 & 3.25 \(\pm\) 0.80 \({}^{\text{\,{\sc{ab}B}}}\) & 2.83 \(\pm\) 0.28 \({}^{\text{\,{\sc{a}B}}}\) & 2.31 \(\pm\) 0.60 \({}^{\text{\,{\sc{a}B}}}\) & 1.87 \(\pm\) 0.45 \({}^{\text{\,{\sc{a}A}}}\) \\ \hline \multirow{6}{*}{\(b^{*}\)} & 0 & 3.95 \(\pm\) 0.64 \({}^{\text{\,{\sc{a}A}}}\) & 4.22 \(\pm\) 0.57 \({}^{\text{\,{\sc{a}A}}}\) & 4.17 \(\pm\) 0.70 \({}^{\text{\,{\sc{ab}A}}}\) & 4.01 \(\pm\) 0.46 \({}^{\text{\,{\sc{a}A}}}\) \\  & 3 & 4.18 \(\pm\) 0.88 \({}^{\text{\,{\sc{a}A}}}\) & 4.70 \(\pm\) 0.67 \({}^{\text{\,{\sc{a}A}}}\) & 4.65 \(\pm\) 0.51 \({}^{\text{\,{\sc{b}A}}}\) & 5.32 \(\pm\) 0.50 \({}^{\text{\,{\sc{b}A}}}\) \\  & 7 & 3.32 \(\pm\) 0.52 The \(b^{*}\) value of meat treated with AITC MIC-2 and MIC-4 significantly increased. When compared to the meat's initial values on the first day of storage, the meat containing MIC-4 exhibited a twofold increase in \(b^{*}\) value.