Table 7 Effects of cooking temperature on CIE L*, CIE a*, CIE b*, and rNIC in cooked ground chicken breasts
| Cooking temperatures1 | Dependent variables |
| CIE L* | CIE a* | CIE b* | rNIC |
| 70°C | 77.17C | 3.76 | 8.10C | 1.007 |
| 75°C | 77.61B | 3.63 | 8.46B | 1.007 |
| 80°C | 77.98A | 3.46 | 8.68AB | 1.007 |
| 85°C | 78.22A | 3.27 | 8.88A | 1.006 |
| (SE) | (0.41) | (0.33) | (0.35) | (0.0013) |
1 Samples were cooked to an internal temperature of 70, 75, 80, and 85°C, respectively, in a 90°C water bath.
A-C Means within a column with different superscript letters are significantly different (p<0.05).
rNIC, reflectance estimator of nicotinamide hemochrome (%R537 nm/%R553 nm); SE, standard error.