Table 3 Effects of NaCl concentration on myoglobin contents, percentage myoglobin denaturation (PMD), nitrosyl hemochrome and total pigments in cooked ground chicken breasts

NaCl concentrations¹	Dependent variables
NaCl concentrations¹	Myoglobin (cooked, mg/g)	PMD (%)	Nitrosyl hemochrome (ppm)	Total pigments (ppm)
0%	0.24^A	79.53^B	2.40^A	15.53^A
1%	0.20^B	84.17^A	1.38^B	14.46^B
2%	0.20^B	84.84^A	1.46^B	14.61^B
3%	0.24^A	79.02^B	1.12^B	14.38^B
(SE)	(0.01)	(0.77)	(0.29)	(0.29)

¹ All raw ground meats were salted (0, 1, 2, and 3% NaCl, respectively) and stored for 7 d before being cooked.
^A,B Means within a column with different superscript letters are significantly different (p<0.05).
Myoglobin, amount of undenatured myoglobin; PMD, percentage myoglobin denaturation; SE, standard error.