## 3 Results and Discussion
### Assessment of Technological Quality of Stored Meat
Based on the obtained values of determination coefficients (R\({}^{2}\)), it can be concluded that the tested objects (type of device, storage time) significantly affect such quality characteristics as: hemorrhages (Lex, SEx, LIn, Gln), tenderness (F\({}_{\text{P}}\), D\({}_{\text{P}}\)), and color (a*, b*)--Table 5. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameters** & **b\({}_{\text{0}}\)** & **b\({}_{\text{Dim. 1}}\)** & **b\({}_{\text{Dim. 2}}\)** & **R\({}^{2}\)** \\ \hline Large external (Lex) & 3.50 *** & \(-0.55\) *** & 0.05 *** & 0.99 \\ \hline Large internal (Lin) & 20.50 *** & 12.62 *** & \(-1.03\) *** & 0.99 \\ \hline Small external (SEx) & 9.00 *** & 3.29 *** & \(-0.27\) *** & 0.99 \\ \hline Small internal (Gln) & 46.00 *** & 36.22 *** & \(-2.95\) *** & 0.99 \\ \hline pH & 5.94 *** & 0.03 & 0.15 & 0.29 \\ \hline F\({}_{\text{P}}\) & 23.72 *** & 0.53 & \(-4.64\) *** & 0.76 \\ \hline D\({}_{\text{P}}\) & 8.40 *** & 0.32 *** & \(-1.32\) *** & 0.85 \\ \hline Cooking loss & 16.09 *** & 0.03 & 2.58 & 0.52 \\ \hline L* & \(-0.46\) * & \(-0.55\) & \(-0.35\) & 0.49 \\ \hline a* & 0.16 *** & \(-0.04\) & \(-0.12\) * & 0.55 \\ \hline b* & \(-0.20\) * & \(-0.11\) ** & \(-0.68\) * & 0.65 \\ \hline \hline \end{tabular}  
* \(-p<0.05\); ** \(-p<0.01\); ***–\(p<0.001\); R\({}^{2}\)—coefficient of determination.  
\end{table} 
Table 5: Results of regression analysis between meat parameters and the obtained dimensions of the examined quality characteristics (b\({}_{0}\), b\({}_{\text{Dim. 1}}\)); b\({}_{\text{Dim. 2}}\)). The biplot (Figure 4) presents the location of the meat quality parameters and the tested objects (OC/PLC*storage time) in a multidimensional space. The obtained biplot shows that, taking into account the factors of the OC device for stunning poultry and meat storage time, they have the greatest impact on the occurrence of large hemorrhages on the external surface and the color (L*, a*, and b*), which mainly determine the improvement of the visual characteristics of fillets and can significantly reduce meat (fillet) and economic losses in the poultry plant [14]. However, in the variant of factor analysis (PLC--commercial device) and storage time, their influence on quality characteristics was split into two groups of meat. The greatest impact, in relation to fresh meat and meat stored for 7 days, has large hemorrhages on the internal surface (LInHemor.) and small hemorrhages on its internal and external surfaces (SInHemor, SExHemor)--occurring in the largest number, as well as tenderness parameters (F\({}_{\text{P}}\) and D\({}_{\text{P}}\)), indicating greater hardness of meat. In the case of meat stored for 9, 12, and 14 days, the influence of the PLC device (at a lower level) was observed in terms of cooking loss and pH as well as L*, b*, and a* (negative relationship), which changed during storage as a result of protein denaturation. To sum up, it was stated that the results of the studies and their statistical analysis clearly indicated the aim of taking implementation measures of the self-construction device (OC) and renouncing the Polish construction device (PLC), so that in terms of strategic and operational activities, the plant could manage the quality of the meat produced in it. Despite the beneficial technological effects obtained as a result of the use of the OC device, a valuable supplement to the effectiveness of its impact will be further studies to evaluate animal welfare (physiological and behavioral indicators) during their slaughter.