Table 2 Effects of NaCl concentration on cooking yield, pH, oxidation reduction potential (ORP) and residual nitrite contents in cooked ground chicken breasts

NaCl concentrations¹	Dependent variables
NaCl concentrations¹	Cooking yield (%)	pH	ORP (mV)	Nitrite (ppm)
0%	89.5^C	6.19^A	-109.9^C	0.27^D
1%	97.0^B	6.16^B	-106.6^B	0.39^C
2%	97.4^AB	6.13^C	-103.6^A	0.51^B
3%	97.9^A	6.13^C	-104.8^A	0.56^A
(SE)	(0.55)	(0.09)	(5.92)	(0.05)

¹ All raw ground meats were salted (0, 1, 2, and 3% NaCl, respectively) and stored for 7 d before being cooked.
^A-D Means within a column with different superscript letters are significantly different (p<0.05).
ORP, oxidation reduction potential; Nitrite, residual nitrite contents; SE, standard error.