Table 6 Effects of cooking temperature on myoglobin contents, percentage myoglobin denaturation (PMD), nitrosyl hemochrome and total pigments in ground chicken breasts
| Cooking temperatures1 | Dependent variables |
| Myoglobin (cooked, mg/g) | PMD (%) | Nitrosyl hemochrome (ppm) | Total pigments (ppm) |
| 70°C | 0.23 | 80.99 | 1.52 | 14.76 |
| 75°C | 0.22 | 81.72 | 1.66 | 14.69 |
| 80°C | 0.22 | 82.02 | 1.60 | 14.78 |
| 85°C | 0.22 | 81.85 | 1.60 | 14.75 |
| (SE) | (0.01) | (0.77) | (0.29) | (0.29) |
1 Samples were cooked to an internal temperature of 70, 75, 80, and 85°C, respectively, in a 90°C water bath.
Myoglobin, amount of undenatured myoglobin; PMD, percentage myoglobin denaturation; SE, standard error.