Table 2. Least square means and standard errors for presalting condition effects on CIE L*, a*, b* values, reflectance estimator of nitrosyl hemochrome, and reflectance estimator of nicotinamide hemochrome in cooked ground chicken breasts formulated without adding pink generating ligands

Main effects	Dependent variables¹⁾
Main effects	CIE L*	CIE a*	CIE b*	rNIT	rNIC
Treatment (T)²⁾
Control	76.35^a	4.18^a	8.29^a	1.0137^b	1.0093
STPP	74.46^b	3.86^b	8.03^b	1.0167^a	1.0091
SEM	(0.17)	(0.05)	(0.07)	(0.0006)	(0.0005)
Storage temperature (S)³⁾
2℃	75.27^b	4.00	8.12	1.0147	1.0092
7℃	75.54^a	4.04	8.19	1.0157	1.0092
SEM	(0.17)	(0.05)	(0.07)	(0.0006)	(0.0005)
Storage day (D)⁴⁾
Day 0	75.12^b	3.59^c	8.72^a	1.0160	1.0087
Day 3	75.18^b	3.89^b	8.26^b	1.0157	1.0090
Day 5	75.62^a	4.19^a	8.04^c	1.0146	1.0091
Day 7	75.61^a	4.18^a	8.01^c	1.0151	1.0094
Day 10	75.48^a	4.25^a	7.76^c	1.0146	1.0098
SEM	(0.19)	(0.07)	(0.09)	(0.0008)	(0.0006)

Dependent variables: CIE L* (lightness), CIE a* (redness), CIE b* (yellowness), rNIT (reflectance estimator of nitrosyl hemochrome, %R650nm/%R570nm, higher ratio more), and rNIC (reflectance estimator of nicotinamide hemochrome, %R537nm/%R553nm, higher ratio more).
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.
Means within a column with unlike superscripts are different (p<0.05). Two way interaction found for rNIT (T×S; p<0.05).