Table 1 Significance of main and interaction effects of NaCl concentrations and cooking temperature on color and pigments in cooked ground chicken breasts
Main effects and interaction | Dependent variables |
Cooking yield | pH | ORP | Nitrite | Myoglobin | PMD | Nitrosyl hemochrome | Total pigments | CIE Color | rNIC |
L* | a* | b* |
NaCl concentration1, N | ** | ** | ** | ** | ** | ** | ** | ** | ** | ** | ** | ** |
Cooking temperature2, T | ** | NS | * | * | NS | NS | NS | NS | ** | NS | ** | NS |
N×T | ** | NS | NS | NS | NS | NS | NS | * | NS | NS | NS | NS |
1 All raw ground meats were salted (0, 1, 2, and 3% NaCl, respectively) and stored for 7 d before being cooked.
2 The samples were cooked to an internal temperature of 70, 75, 80, and 85°C, respectively, in a 90°C water bath.
* p<0.05
** p<0.0001; NS, not significant.
ORP, oxidation reduction potential; Nitrite, residual nitrite contents; Myoglobin, amount of undenatured myoglobin; PMD, percentage myoglobin denaturation; CIE L*, lightness; CIE a*, redness; CIE b*, yellowness; rNIC, reflectance estimator of nicotinamide hemochrome (%R537 nm/%R553 nm).