Table 3. Least square means and standard errors for presalting condition effects on cooking yield, pH values, oxidation-reduction potential, myoglobin content, and percentage myoglobin denaturation in cooked ground chicken breasts formulated without adding pink generating ligands

Main effects	Dependent variables¹⁾
Main effects	Cooking yield (%)	pH	ORP (mV)	Myoglobin (mg/g)	PMD (%)
Treatment (T)²⁾
Control	97.94^b	6.19^b	–109.75^a	0.18^b	85.46^a
STPP	98.96^a	6.39^a	–97.50^b	0.21^a	82.95^b
SEM	(0.18)	(0.01)	(3.64)	(0.005)	(0.85)
Storage temperature (S)³⁾
2°C	98.52	6.30	–102.12	0.19	84.79^a
7°C	98.38	6.29	–105.13	0.20	83.62^b
SEM	(0.19)	(0.01)	(3.64)	(0.005)	(0.85)
Storage day (D)⁴⁾
Day 0	98.59	6.33	–113.50	0.19	81.46^b
Day 3	98.27	6.28	–108.37	0.20	84.86^a
Day 5	98.62	6.26	–103.79	0.19	85.33^a
Day 7	98.31	6.28	2013;90.53	0.19	84.31^a
Day 10	98.47	6.30	–101.93	0.19	85.06^a
SEM	(0.25)	(0.01)	(5.60)	(0.006)	(0.95)

Dependent variables: 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.
Means within a column with unlike superscripts are different (p<0.05). Two way interaction found for myoglobin contents (T×S; p<0.05) and PMD (T×S; p<0.05).