## 3 Results and Discussion
### Color
The b* value is depicted in Figure 5. It is important to note that the differences between the values received on the 200-scale horizontal color axis were very small. A greater deviation was observed after the first ripening week mentioned several times, where the b* value underwent a further decrease from a slightly negative range towards a negative direction. This change indicates that the hue shifted towards a stronger blue range, meaning that the color of the meat contained a greater blue component by the end of the first week. Following this decrease, as with the other previously mentioned assessment parameters, an increase was observed in all sample groups. During this increase, by the end of the second week, each sample group transitioned into the positive range, indicating an increase in the yellow component in the hue. There was no consistent trend in the measurement results of the following weeks. SAMPLE GROUP IV showed a significant result in the last week, exhibiting a pronounced yellow hue after one week of cold storage. In the measurements conducted by [PERSON] and [PERSON] (1996), the b* value increased linearly with the ripening time for their vacuum-packaged meats ([PERSON] and [PERSON], 1996). Figure 4: Redness–greenness (a*) [-] results of different sample groups (L, II, III, IV) at each measurement day (0, 7, 14, 21, 28) (lowercase Latin letters indicate significant differences according to sample groups and uppercase Latin letters indicate significant differences according to storage time). After checking the equality of error variances with [PERSON]'s test [L*: F(4,115) = 5.585, \(p\) < 0.001; a*: F(4,115) = 3.419, \(p\) = 0.011; b*: F(4,115) = 4.083, \(p\) = 0.004] and the normality of residuals with the d'Agostino test [the sum of squares of the ratio of skewness and standard error of skewness and peak and standard error of peak is compared to a Khi-squared distribution with 2 degrees of freedom (\(p\geq 0.001\) in case of all unstandardized residuals of dependent variants)] MANOVA was carried out. The value of the unexplained variance rate suggested that the storage time [Wilks' lambda = 0.165, F(12,299,261) = 24.338, \(p\) < 0.001] have a strong and significant effect on the color (L*, a*, b*) of samples. The belonging to sample groups with different storage temperature [Wilks' lambda = 1.000, F(0,114) = not interpretable, \(p\) = not interpretable] and the interaction of the two factors [Wilks' lambda = 1.000, F(0,114) = not interpretable, \(p\) = not interpretable] showed no effect. It could be said that the values of the independent variables were best explained by the storage time, but that Wilks' lambda values were above 0.1; thus, the effects of storage time were not very strong. A Wilks' lambda value of 1 indicates practically no correlation. According to the multiple comparisons and the results of the Tukey post hoc test, significant (\(p\) = 0.05) differences were found between the lightness and yellowishness-blueness of samples with different storage time. Based on lightness, the 1-week samples were significantly (\(p\) = 0.05) different from the other samples with a slightly greater lightness value, but samples with other storage times were not significantly different (\(p\) = 0.05) from each other. Based on redness-greenness, samples were not significantly (\(p\) = 0.05) different from each other. Based on yellowness-blueness, three homogenous groups could be separated significantly (\(p\) = 0.05): (1) 1-week samples had the lowest value; (2) then came 0-week, 2-week and 3-week samples; and (3) 2-week, 3-week, and 4-week samples had the highest value. The color developed and measured can be seen in the photo documentation at Figure 6. [PERSON] et al.