## 3 Results
### Colour Changes
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Attributes**} & \multicolumn{4}{c}{**Modified**} & \multicolumn{4}{c}{**Time (T)**} & \multicolumn{4}{c}{_p-Value_} \\ \cline{2-11}  & **LO** & **HO** & **0** & **2** & **5** & **7** & **9** & **12** & **14** & **15** & **A** & **T** & **AxT** \\ \hline \multirow{2}{*}{\(L^{*}\)} & 51.8 \(\pm\) & 51.7 \(\pm\) & 47.7 \({}^{\ddagger}\) \(\pm\) & 51.7 \({}^{\ddagger}\) \(\pm\) & 51.3 \({}^{\ddagger}\) \(\pm\) & 53.8 \({}^{\ddagger}\) \(\pm\) & 54.7 \({}^{\ddagger}\) \(\pm\) & 55.7 \({}^{\ddagger}\) \(\pm\) & 56.2 \({}^{\ddagger}\) \(\pm\) & 57.0 \({}^{\ddagger}\) \(\pm\) & NS & -0.001 & NS \\  & 0.3 & 0.3 & 0.3 & 0.3 & 0.3 & 0.4 & \(\pm\) 0.3 & 0.3 & 0.4 & 0.3 & 0.4 & 0.3 & NS \\ \hline \multirow{2}{*}{\(a^{*}\)} & 4.12 \(\pm\) & 4.37 \(\pm\) & 3.87 \({}^{\ddagger}\) \(\pm\) & 4.2 \(\pm\) & 4.5 \({}^{\ddagger}\) \(\pm\) & 4.6 \({}^{\ddagger}\) \(\pm\) & 4.6 \({}^{\ddagger}\) \(\pm\) & 4.1 \({}^{\ddagger}\) \(\pm\) & 4.5 \({}^{\ddagger}\) \(\pm\) & 4.8 \({}^{\ddagger}\) \(\pm\) & 4.6 \({}^{\ddagger}\) \(\pm\) & NS & -0.06 & NS \\  & 0.06 & 0.06 & 0.06 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & NS & -0.05 & NS \\ \hline \multirow{2}{*}{\(b^{*}\)} & \multirow{2}{*}{5.5 \(\pm\) 0.2} & \multirow{2}{*}{5.6 \(\pm\)0.2} & 3.24 \({}^{\ddagger}\) \(\pm\) & 5.7 \({}^{\ddagger}\) \(\pm\) & 6.0 \({}^{\ddagger}\) \(\pm\) & 6.8 \({}^{\ddagger}\) \(\pm\) & 6.8 \({}^{\ddagger}\) \(\pm\) & 7.9 \({}^{\ddagger}\) \(\pm\) & 7.7 \({}^{\ddagger}\) \(\pm\) & 7.9 \({}^{\ddagger}\) \(\pm\) & 8.1 \({}^{\ddagger}\) \(\pm\) & NS & -0.001 & NS \\  & 0.06 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & 0.2 & NS & -0.001 & NS \\ \hline \multirow{2}{*}{C\({}^{*}\)} & 51.3 \(\pm\) & 49.8 \(\pm\) & 39.9 \(\pm\) & 53.7 \(\pm\) & 53.6 \(\pm\) & 59.6 \(\pm\) & 59.6 \(\pm\) & 59.2 \({}^{\ddagger}\) \(\pm\) & 59.7 \({}^{\ddagger}\) \(\pm\) & 58.9 \({}^{\ddagger}\) \(\pm\) & 60.8 \({}^{\ddagger}\) \(\pm\) & NS & -0.001 & NS \\  & 0.8 & 0.8 & 0.5 & 0.6 & 0.7 & 0.8 & 0.8 & 0.9 & 0.8 & 0.5 & 0.5 & NS & -0.001 & NS \\ \hline \multirow{2}{*}{RI} & 0.85 \(\pm\) & 0.90 \(\pm\) & 1.23 \({}^{\ddagger}\) \(\pm\) & 0.74 \({}^{\ddagger}\) \(\pm\) & 0.74 \({}^{\ddagger}\) \(\pm\) & 0.68 \({}^{\ddagger}\) \(\pm\) & 0.60 \({}^{\ddagger}\) \(\pm\) & 0.59 \({}^{\ddagger}\) \(\pm\) & 0.61 \({}^{\ddagger}\) \(\pm\) & NS & 0.56 \({}^{\ddagger}\) \(\pmOn day 2 of storage, the proportion of yellow colour (\(b^{\star}\)) increased significantly compared to day 0, while from days 2 to 9, no significant differences were noted. On day 12, the value of the \(b^{\star}\) parameter was significantly higher than that recorded from days 0 to 5, and did not differ significantly from the values on days 14 and 15. The consequences of the changes in \(a^{\star}\) and \(b^{\star}\) are significant differences in the colour change indexes \(C^{\star}\) and \(H^{\circ}\). In general, the \(C^{\star}\) value increased during the experiment, which indicates an increase in colour saturation. The \(H^{\circ}\) value also increased, which indicates a change in the colour shade. The redness index (RI) on day 0 reached the highest value and differed significantly from the remaining days of storage. Then, between the 2 nd and 7 th days of storage, the redness index remained at the same level. From days 9 to 15, the value of the index decreased significantly compared to from days 0 to 5. Therefore, the 7 th day of storage may be considered as the limit after which changes in the colour affect meat appearance significantly.