Table 5 Effects of cooking temperature on cooking yield, pH, oxidation reduction potential (ORP) and residual nitrite contents in ground chicken breasts

Cooking temperatures¹	Dependent variables
Cooking temperatures¹	Cooking yield (%)	pH	ORP (mV)	Nitrite (ppm)
70°C	97.1^A	6.14	-106.7^B	0.40^B
75°C	96.5^A	6.15	-106.6^B	0.43^AB
80°C	95.0^B	6.15	-106.2^AB	0.44^A
85°C	93.2^C	6.15	-105.4^A	0.46^A
(SE)	(0.55)	(0.09)	(5.92)	(0.05)

¹ Samples were cooked to an internal temperature of 70, 75, 80, and 85°C, respectively, in a 90°C water bath.
^A-C 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.