## 3 Results and Discussion
### Physicochemical Properties of Chicken Meat
#### 3.2.4 Meat Pigments (Metmyoglobin, Deoxymyoglobin, and Oxymyoglobin)  
Figure 1 presents the outcomes of AITC on MetMb, DeoMb, and OxyMb fresh chicken meat pigments. At the beginning of storage, the initial DeoMb percentages in control, AITC MIC-1, MIC-2, and MIC-4 were 19%, 17%, 18%, and 19%, respectively. These percentages were subsequently reduced to 17%, 16%, 15%, and 15%, correspondingly, at the end of the storage period. Based on the present findings, the levels of MetMb and DeoMb in chicken meat treated with AITC were reduced, particularly in meat that contained MIC-4. MetMb levels were reduced from 62% to 61% and DeoMb levels decreased from 19% to 15% after 14 days of storage. At the same time, OxyMb levels increased from 19% to 24%. There were no significant changes in MetMB levels in the control samples; however, there was a concurrent decrease in DeoMb levels and increase in OxyMb levels. The findings from this  
\begin{table}
\begin{tabular}{l l l l l l} \hline \hline \multirow{2}{*}{**Parameters**} & \multirow{2}{*}{**Storage Time (d)**} & \multicolumn{2}{c}{**Treatments**} & \multicolumn{1}{c}{} \\ \cline{3-6}  & & **No-BAC** & **AITC-MIC-1** & **AITC-MIC-2** & **AITC-MIC-4** \\ \hline \multirow{6}{*}{WHC} & 0 & 1.71 \(\pm\) 0.12 \({}^{\text{a}\text{A}}\) & 1.78 \(\pm\) 0.21 \({}^{\text{a}\text{A}}\) & 1.87 \(\pm\) 0.20 \({}^{\text{a}\text{A}}\) & 1.96 \(\pm\) 0.11 \({}^{\text{a}\text{A}}\) \\  & 3 & 1.61 \(\pm\) 0.14 \({}^{\text{a}\text{A}}\) & 1.75 \(\pm\) 0.30 \({}^{\text{a}\text{A}}\) & 1.78 \(\pm\) 0.17 \({}^{\text{a}\text{A}}\) & 1.84 \(\pm\) 0.21 \({}^{\text{a}\text{A}}\) \\  & 7 & 1.72 \(\pm\) 0.26 \({}^{\text{a}\text{A}}\) & 1.75 \(\pm\) 0.09 \({}^{\text{a}\text{A}}\) & 2.05 \(\pm\) 0.07 \({}^{\text{a}\text{A}}\) & 2.13 \(\pm\) 0.16 \({}^{\text{a}\text{A}}\) \\  & 10 & 1.63 \(\pm\) 0.03 \({}^{\text{a}\text{A}}\) & 1.72 \(\pm\) 0.13 \({}^{\text{a}\text{A}}\) & 2.12 \(\pm\) 0.11 \({}^{\text{a}\text{B}}\) & 2.21 \(\pm\) 0.22 \({}^{\text{a}\text{B}}\) \\  & 14 & 1.34 \(\pm\) 0.13 \({}^{\text{a}\text{A}}\) & 1.67 \(\pm\) 0.03 \({}^{\text{a}\text{A}}\) & 2.15 \(\pm\) 0.22 \({}^{\text{a}\text{B}}\) & 2.22 \(\pm\) 0.11 \({}^{\text{a}\text{B}}\) \\ \hline \multirow{6}{*}{WHC} & \multicolumn{2}{c}{a,b,c} & Means in the same column with different superscripts are significantly different regarding the days of storage; \(\text{AITC}\) means in the same row with different superscripts are significantly different regarding the concentrations of AITC (\(p\) = 0.05). \(L^{*}\), lightness;\(a^{*}\), redness;\(b^{*}\), yellowness;\(C^{*}\), chroma;\(h^{*}\), hue angle; and WHC, water holding capacity.} \\ \cline{1-1}  & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} \\ \end{tabular}
\end{table}
Table 3: _Cont._study confirm previous research suggesting that the heightened \(L^{*}\) in fresh meat results from increased OxyMb auto-oxidation and the generation of reactive oxygen species [60,61]. Discoloration of fresh meat during processing may be caused by conformational changes in Mb, such as globin denaturation or oxidation of ferrous ions [62]. It has been reported that the color change in chicken meat mainly arises due to denaturation of myoglobin, release or displacement of heme and oxidation of ferrous myoglobin to ferric MetMB [1].