Table 2. Effects of presalting period and salt level on CIE L*, a*, and b* values, total myoglobin (Mb), and percentage myoglobin denaturation (PMD) in cooked ground chicken breasts1)
| Traits | Presalting | NaCl level
|
| 0% | 1% | 2% | 3% |
| CIE L* | Day 0 | 81.08±0.13A | 78.32±0.19B | 76.19±0.21C | 75.26±0.38D |
| Day 3 | 80.75±0.28A | 77.83±0.23B | 75.90±0.16C | 74.96±0.34D |
| CIE a* | Day 0 | 3.59±0.12B | 3.74±0.05AB | 3.95±0.08Ax | 3.67±0.06Bx |
| Day 3 | 3.60±0.08AB | 3.90±0.12A | 3.02±0.24BCy | 2.44±0.38Cy |
| CIE b* | Day 0 | 9.35±0.16A | 9.07±0.13Ax | 8.44±0.10B | 8.62±0.12B |
| Day 3 | 9.14±0.09A | 8.27±0.13Cy | 8.55±0.20BC | 8.84±0.24AB |
| Mb (mg/g) | Day 0 | 0.24±0.01Ax | 0.22±0.01ABx | 0.21±0.01Bx | 0.23±0.01AB |
| Day 3 | 0.20±0.01Ay | 0.19±0.01ABy | 0.18±0.01By | 0.21±0.01A |
| PMD (%) | Day 0 | 80.22±1.16B | 82.74±0.49AB | 84.93±0.30A | 81.91±1.48B |
| Day 3 | 80.49±0.87B | 81.94±0.76AB | 83.50±0.74A | 79.40±1.39B |