Table 1. Significance of main and interaction effects on presalting condition with/without sodium tripolyphosphate on color and pigments properties of cooked ground chicken breasts

Main and interaction effects1)	Dependent variables2)
	CIE L*	CIE a*	CIE b*	rNIT	rNIC	Cooking yield	pH	ORP	Myoglobin	PMD
Treatment (T)3)	**	**	**	**	NS	**	**	*	**	**
Storage temperature (S)4)	*	NS	NS	NS	NS	NS	NS	NS	NS	*
Storage day (D)5)	*	**	**	NS	NS	NS	NS	NS	NS	*
T×S	NS	NS	NS	*	NS	NS	NS	NS	*	*
T×D	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS
S×D	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS
T×S×D	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS

Main and interaction effects: ^* p<0.05, ^** p<0.0001, NS=not significant.
Dependent variables: CIE L* (lightness), CIE a* (redness), CIE b* (yellowness), rNIT (reflectance estimator of nitrosyl hemochrome, %R650nm/%R570nm, higher ratio more), rNIC (reflectance estimator of nicotinamide hemochrome, %R537nm/%R553nm, higher ratio more), ORP (oxidation-reduction potential), Myoglobin (amount of undenatured myoglobin), and PMD (percentage myoglobin denaturation).
Treatment: Ground meat were mixed with 2% NaCl alone (Control) or 2% NaCl and 0.5% sodium tripolyphosphate (STPP treatment).
Storage temperature and day: Treatments were periodically stored for 0, 3, 5, 7, or 10 d at different temperatures (2℃ or 7℃) before being cooked.