## 3 Results and Discussion
### Color Parameters of Chicken Meathalls
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Time (d)**} & \multicolumn{5}{c}{**Treatment 1**} \\ \cline{2-6}  & **Control** & **SD** & **SEE40** & **SEE70** & **SEO** \\ \cline{2-6}  & & & **L\({}^{*}\)** & & \\ \hline
1 & 66.78 \({}^{\text{\tiny{C}}}\)\(\pm\) 0.53 & 63.14 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.75 & 65.00 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.12 & 62.31 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.08 & 65.08 \({}^{\text{\tiny{BA}}}\)\(\pm\) 0.62 \\
7 & 66.02 \({}^{\text{\tiny{dB}}}\)\(\pm\) 0.18 & 61.90 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.18 & 65.52 \({}^{\text{\tiny{C}}}\)\(\pm\) 0.28 & 63.20 \({}^{\text{\tiny{BB}}}\)\(\pm\) 0.20 & 66.10 \({}^{\text{\tiny{dB}}}\)\(\pm\) 0.33 \\
14 & 64.24 \({}^{\text{\tiny{dA}}}\)\(\pm\) 0.15 & 61.65 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.27 & 63.53 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.21 & 63.04 \({}^{\text{\tiny{BB}}}\)\(\pm\) 0.17 & 64.97 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.06 \\ \hline  & & **a\({}^{*}\)** & & & \\ \hline
1 & 5.80 \({}^{\text{\tiny{GB}}}\)\(\pm\) 0.14 & 4.68 \({}^{\text{\tiny{BB}}}\)\(\pm\) 0.13 & 4.17 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.21 & 4.16 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.29 & 5.53 \({}^{\text{\tiny{GB}}}\)\(\pm\) 0.26 \\
7 & 4.79 \({}^{\text{\tiny{BA}}}\)\(\pm\) 0.08 & 4.07 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.12 & 3.90 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.14 & 3.78 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.26 & 4.78 \({}^{\text{\tiny{BA}}}\)\(\pm\) 0.26 \\
14 & 5.74 \({}^{\text{\tiny{GB}}}\)\(\pm\) 0.17 & 4.38 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.31 & 4.16 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.19 & 4.78 \({}^{\text{\tiny{BB}}}\)\(\pm\) 0.06 & 5.13 \({}^{\text{\tiny{BAB}}}\)\(\pm\) 0.27 \\ \hline  & & **b\({}^{*}\)** & & \\ \hline
1 & 8.30 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.06 & 9.25 \({}^{\text{\tiny{BC}}}\)\(\pm\) 0.62 & 8.29 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.15 & 7.99 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.16 & 8.48 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.29 \\
7 & 8.24 \({}^{\text{\tiny{BA}}}\)\(\pm\) 0.10 & 7.47 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.33 & 8.17 \({}^{\text{\tiny{BA}}}\)\(\pm\) 0.28 & 7.26 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.42 & 8.00 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.08 \\
14 & 8.81 \({}^{\text{\tiny{GB}}}\)\(\pm\) 0.17 & 8.51 \({}^{\text{\tiny{ABB}}}\)\(\pm\) 0.18 & 8.45 \({}^{\text{\tiny{ABB}}}\)\(\pm\) 0.31 & 8.72 \({}^{\text{\tiny{BC}}}\)\(\pm\) 0.16 & 8.23 \({}^{\text{\tiny{ABB}}}\)\(\pm\) 0.10 \\ \hline \hline \end{tabular}  
* The symbols identifying the chicken meatball treatments are explained in the footnotes of Table 1. \({}^{\text{\tiny{ab}},\text{cd}}\) Mean values in the row marked with different letters differ significantly at \(p<0.05\) (different superscript letters indicate differences between treatments on a given day of storage). \({}^{\text{\tiny{AB}},\text{cd}}\) Mean values in the column marked with different letters differ significantly at \(p<0.05\) (different superscript letters indicate the effect of the storage time of a given treatment on the examined quality characteristic).  
\end{table} 
Table 3: Changes in the color parameters of chicken meatballs containing MSM from chickens during refrigerated storage (mean value \(\pm\) standard deviation; \(n=3\)). meat and poultry products was of interest to other researchers who attempted various modifications of the recipe composition based on the application of ingredients obtained from plants. [PERSON] et al. [43] noted clear trends in changes in the color parameters of poultry meatballs in their study, in which black cumin seeds were added to poultry meatballs. These authors found that the addition of black cumin led to a significant decrease (\(p<0.05\)) in the L* and b* values, regardless of the time of storage of the vacuum-packed products at 4 \({}^{\circ}\)C. During the 14-day storage, the L* values of poultry meatballs gradually increased, while the a* and b* values decreased. [PERSON] et al.