Table 1. Effects of presalting period and salt level on cooking yield, pH, and oxidation reduction potential (ORP) in cooked ground chicken breasts1)
| Traits | Presalting | NaCl level
|
| 0% | 1% | 2% | 3% |
| Cooking yield (%) | Day 0 | 89.45±0.24Cy2 | 96.05±0.11By | 97.82±0.26A | 97.45±0.21A |
| Day 3 | 90.40±0.33Bx | 98.03±0.42Ax | 98.61±0.31A | 97.97±0.50A |
| pH | Day 0 | 6.16±0.03 | 6.13±0.04 | 6.12±0.03 | 6.12±0.03 |
| Day 3 | 6.11±0.03 | 6.10±0.03 | 6.10±0.02 | 6.12±0.01 |
| ORP (mV) | Day 0 | −115.53±2.26 | −114.62±2.37 | −112.88±2.56 | −114.55±2.06 |
| Day 3 | −113.12±2.64 | −112.70±1.75 | −109.33±2.35 | −108.25±2.29 |