Results is No significant differences were observed between lot 1 and the other lots. Until day 12, the L*,a* and b* parameters were similar between the lots. As expected,there were no significant colour changes in the hamburgers from all lots after 12 days of storage. During this time, the hamburgers discoloured due to the oxidation of myoglobin caused by the presence of oxygen in the MAP. However, visual analysis determined that the colour of the hamburgers in lots 3 and 4 was more attractive than that of lots 1 and 2 at day 12.