Table 3. Effects of pink inhibiting ingredients without added STP, cooking rate¹⁾, and storage day²⁾ on Mb content, total pigments, PMD, rNIC, and nitrosyl hemochrome in cooked ground turkey breast

Main effects	Mb (uncooked, mg/g)	Total pigments (ppm)	PMD (%)		rNIC		Nitrosyl hemochrome (ppm)
Main effects	Mb (uncooked, mg/g)	Total pigments (ppm)	Slow	Fast	Day 1	Day 14	Nitrosyl hemochrome (ppm)
Treatment (T)³⁾
Control	0.762^a	18.24^d	84.3^bcx	85.9^bcx	1.026^bx	1.004^aby	0.38^cd
CA 0.1%	0.753^ab	22.12^c	86.2^abx	86.6^abcx	1.012^dx	1.001^by	0.40^bcd
CA 0.2%	0.708^ab	25.22^b	84.9^bcy	87.3^abx	1.003^ex	0.998^cy	0.46^abcd
CA 0.3%	0.598^c	27.97^a	81.7^dy	86.2^bcx	0.993^fx	0.991^dx	0.52^ab
CC 0.025%	0.738^ab	18.20^d	83.9^cx	85.3^cx	1.021^cx	1.003^by	0.35^d
CC 0.05%	0.759^a	18.26^d	83.6^cy	86.0^bcx	1.020^cx	1.004^aby	0.38^cd
EDTA 0.005%	0.696^b	22.66^c	87.2^ax	86.0^bcx	1.027^abx	1.006^aby	0.49^abc
EDTA 0.01%	0.762^a	23.09^c	87.2^ax	87.9^ax	1.020^cx	1.005^aby	0.53^a
SC 0.5%	0.744^ab	22.28^c	84.9^bcy	86.9^abcx	1.027^abx	1.006^aby	0.42^abcd
SC 1.0 %	0.695^b	22.32^c	84.2^cy	86.8^abcx	1.031^ax	1.008^ay	0.36^d
(SEM)	(0.057)	(0.83)	(1.57)		(0.002)		(0.05)

Cooking rate: The samples were cooked by loading the tubes into a 50°C water bath and then immediately setting the water bath to 90°C (slow cooking) or cooked to 76.7°C in a 90°C water bath (fast cooking).
Storage day: Samples were stored (2°C to 3°C) in the dark before color was determined.
Treatment: Ground meat was salted (2% NaCl) and stored for 6 days before pink inhibiting ingredients (PII: Control=no added PII; CA, CC, EDTA, SC) were incorporated, and then stored overnight prior to cooking.
Means within a column with unlike superscript letters are different (p<0.05). Significant treatment by cooking rate interaction for PMD (p<0.05). Significant treatment by storage day interaction for rNIC (p<0.0001).
Means under PMD and rNIC interaction effects within a row with unlike superscript letters are different (p<0.05).
STP, sodium tripolyphosphate; Mb, amount of undenatured myoglobin; PMD, percentage myoglobin denaturation; rNIC, reflectance estimator of nicotinamide hemochrome (%R537 nm/%R553 nm); CA, citric acid; CC, calcium chloride; EDTA, ethylenedinitrilotetraacetic acid disodium salt; SC, sodium citrate; PII, pink inhibiting ligands.