Table 3. Effects of presalting period and salt level on nitrite, nitrosyl hemochrome, and total pigment contents in cooked ground chicken breasts¹⁾

Traits	Presalting	NaCl level
Traits	Presalting	0%	1%	2%	3%
Nitrite (ppm)	Day 0	0.25±0.02^Cx	0.32±0.03^Bx	0.48±0.02^A	0.54±0.03^A
Nitrite (ppm)	Day 3	0.19±0.01^Cy	0.24±0.01^Cy	0.48±0.03^B	0.56±0.02^A
Nitrosyl hemochrome (ppm)	Day 0	2.54±0.53^A	1.35±0.38^B	1.55±0.37^AB	0.68±0.14^B
Nitrosyl hemochrome (ppm)	Day 3	1.76±0.17^A	1.45±0.15^A	0.89±0.13^B	1.26±0.27^AB
Total pigment (ppm)	Day 0	14.79±0.37	15.02±0.21	15.19±0.27^x	14.45±0.21
Total pigment (ppm)	Day 3	15.30±0.31^A	15.19±0.34^AB	14.39±0.16^By	14.62±0.31^AB