## 3 Results and Discussion
### Physicochemical Parameters and Color
\begin{table}
\begin{tabular}{c c c c c c} \hline  & **C** & **Lva** & **Lvb** & **Lpa** & **Lpb** \\ \hline pH & & & & & & \\ \hline Day 0 & \(5.66\pm 0.01\) \({}^{\mathrm{d,w}}\) & \(5.22\pm 0.08\) \({}^{\mathrm{c,x}}\) & \(4.78\pm 0.02\) \({}^{\mathrm{a,y}}\) & \(5.16\pm 0.02\) \({}^{\mathrm{c,w}}\) & \(4.91\pm 0.02\) \({}^{\mathrm{b,x}}\) \\
4 & \(5.45\pm 0.01\) \({}^{\mathrm{c,x}}\) & \(5.14\pm 0.02\) \({}^{\mathrm{b,x}}\) & \(4.94\pm 0.07\) \({}^{\mathrm{a,x}}\) & \(5.12\pm 0.01\) \({}^{\mathrm{b,x}}\) & \(4.90\pm 0.07\) \({}^{\mathrm{a,x}}\) \\
8 & \(5.19\pm 0.02\) \({}^{\mathrm{c,y}}\) & \(4.86\pm 0.02\) \({}^{\mathrm{b,y}}\) & \(4.70\pm 0.07\) \({}^{\mathrm{a,y}}\) & \(4.80\pm 0.02\) \({}^{\mathrm{a,y}}\) & \(4.73\pm 0.08\) \({}^{\mathrm{a,y}}\) \\
12 & \(5.03\pm 0.02\) \({}^{\mathrm{c,z}}\) & \(4.73\pm 0.04\) \({}^{\mathrm{b,z}}\) & \(4.54\pm 0.02\) \({}^{\mathrm{a,x}}\) & \(4.75\pm 0.01\) \({}^{\mathrm{b,z}}\) & \(4.55\pm 0.05\) \({}^{\mathrm{a,z}}\) \\ \hline Moisture (\%) & & & & & \\ \hline Day 0 & \(69.65\pm 1.02\) \({}^{\mathrm{c}}\) & \(66.37\pm 0.00\) \({}^{\mathrm{a,b}}\) & \(65.21\pm 0.83\) \({}^{\mathrm{a}}\) & \(67.71\pm 0.90\) \({}^{\mathrm{b}}\) & \(65.04\pm 0.56\) \({}^{\mathrm{a}}\) \\
4 & \(67.22\pm 1.03\) & \(67.02\pm 0.68\) & \(66.36\pm 0.33\) & \(68.10\pm 0.68\) & \(66.28\pm 0.83\) \\
8 & \(67.85\pm 0.65\) \({}^{\mathrm{b}}\) & \(66.84\pm 0.29\) \({}^{\mathrm{a,b}}\) & \(65.14\pm 1.41\) \({}^{\mathrm{a}}\) & \(66.20\pm 0.88\) \({}^{\mathrm{a,b}}\) & \(65.70\pm 0.61\) \({}^{\mathrm{a}}\) \\
12 & \(69.63\pm 1.47\) \({}^{\mathrm{c}}\) & \(67.18\pm 0.26\) \({}^{\mathrm{b}}\) & \(64.86\pm 0.65\) \({}^{\mathrm{a}}\) & \(67.00\pm 0.57\) \({}^{\mathrm{b}}\) & \(66.13\pm 0.12\) \({}^{\mathrm{a,b}}\) \\ \hline L* & & & & & \\ \hline Day 0 & \(47.60\pm 0.75\) \({}^{\mathrm{a,z}}\) & \(48.72\pm 0.34\) \({}^{\mathrm{a,z}}\) & \(51.28\pm 1.44\) \({}^{\mathrm{b,z}}\) & \(47.21\pm 1.73\) \({}^{\mathrm{a,z}}\) & \(51.44\pm 0.88\) \({}^{\mathrm{b,y}}\) \\
4 & \(49.49\pm 1.36\) \({}^{\mathrm{a,b,z}}\) & \(50.79\pm 1.04\) \({}^{\mathrm{b,y}}\) & \(52.94\pm 0.46\) \({}^{\mathrm{c,y}}\) & \(48.73\pm 0.26\) \({}^{\mathrm{a,y}}\) & \(51.13\pm 0.72\) \({}^{\mathrm{b,y}}\) \\
8 & \(48.60\pm 2.08\) \({}^{\mathrm{z}}\) & \(47.44\pm 1.27\) \({}^{\mathrm{z}}\) & \(48.80\pm 1.04\) \({}^{\mathrm{z}}\) & \(47.14\pm 1.56\) \({}^{\mathrm{z}}\) & \(48.48\pm 1.50\) \({}^{\mathrm{z}}\) \\
12 & \(53.63\pm 2.58\) \({}^{\mathrm{y}}\) & \(50.32\pm 0.66\) \({}^{\mathrm{y}}\) & \(52.67\pm 2.34\) \({}^{\mathrm{y}}\) & \(50.64\pm 0.83\) \({}^{\mathrm{y}}\) & \(52.57\pm 0.77\) \({}^{\mathrm{y}}\) \\ \hline a* & & & & & \\ \hline Day 0 & \(13.30\pm 0.96\) \({}^{\mathrm{c,x}}\) & \(7.27\pm 0.41\) \({}^{\mathrm{a,b,y}}\) & \(6.38\pm 0.18\) \({}^{\mathrm{a,y}}\) & \(7.60\pm 0.22\) \({}^{\mathrm{b,y}}\) & \(6.26\pm 0.41\) \({}^{\mathrm{a,y}}\) \\
4 & \(7.90\pm 0.60\) \({}^{\mathrm{c,y}}\) & \(5.41\pm 0.51\) \({}^{\mathrm{a,b,z}}\) & \(5.05\pm 0.31\) \({}^{\mathrm{a,z}}\) & \(6.24\pm 0.25\) \({}^{\mathrm{b,z}}\) & \(6.00\pm 0.12\) \({}^{\mathrm{b,y}}\) \\
8 & \(4.90\pm 0.53\) \({}^{\mathrm{z}}\) & \(4.85\pm 1.00\) \({}^{\mathrm{z}}\) & \(4.95\pm 0.09\) \({}^{\mathrm{z}}\) & \(6.15\pm 0.45\) \({}^{\mathrm{z}}\) & \(4.40\pm 1.10\) \({}^{\mathrm{z}}\) \\
12 & \(4.65\pm 0.15\) \({}^{\mathrm{a,z}}\) & \(6.00\pm 0.25\) \({}^{\mathrm{b,z}}\) & \(4.99\pm 0.91\) \({}^{\mathrm{a,b,z}}\) & \(5.62\pm 0.46\) \({}^{\mathrm{a,b,z}}\) & \(5.46\pm 0.07\) \({}^{\mathrm{a,b,z}}\) \\ \hline b* & & & & & \\ \hline Day 0 & \(19.75\pm 0.58\) \({}^{\mathrm{y}}\) & \(19.77\pm 0.56\) \({}^{\mathrm{y}}\) & \(20.13\pm 0.86\) \({}^{\mathrm{z}}\) & \(19.66\pm 0.93\) \({}^{\mathrm{z}}\) & \(20.82\pm 0.73\) \({}^{\mathrm{y}}\) \\
4 & \(17.64\pm 0.64\) \({}^{\mathrm{a,b,z}}\) & \(17.07\pm 0.77\) \({}^{\mathrm{a,z}}\) & \(19.14\pm 0.52\) \({}^{\mathrm{b,z}}\) & \(18.18\pm 0.59\) \({}^{\mathrm{a,b,z}}\) & \(18.96\Regarding color parameters, lees addition caused few variations in the component L*, although at the end of storage, control burgers presented the highest values of L*, indicating the surface discoloration of meat during chilled storage [16].