Table 8 Interaction effects of NaCl concentration and cooking temperature on cooking yield, total pigments in cooked ground chicken breasts

Cooking temperatures^1,2	Dependent variables
	Cooking yield (%)					Total pigments (ppm)
	0%NaCl	1%NaCl	2%NaCl	3%NaCl	(SE)	0%NaCl	1%NaCl	2%NaCl	3%NaCl	(SE)
70°C	93.2^Ay	98.1^Ax	98.5^Ax	98.5^Ax	(0.55)	14.96^B	14.85	15.02	14.22	(0.29)
75°C	91.6^By	97.6^Ax	97.9^ABx	98.8^Ax	(0.55)	14.90^B	14.62	14.62	14.62	(0.29)
80°C	88.4^Cy	96.8^ABx	96.7^Bx	98.1^Ax	(0.55)	15.98^Ax	14.34^y	14.22^y	14.56^y	(0.29)
85°C	84.7^Dy	95.3^Bx	96.5^Bx	96.2^Bx	(0.55)	16.26^Ax	14.05^y	14.56^y	14.11^y	(0.29)
(SE)	(0.55)	(0.55)	(0.55)	(0.55)		(0.29)	(0.29)	(0.29)	(0.29)

¹ NaCl concentration: all raw ground meat were salted (0, 1, 2, and 3% NaCl, respectively) and stored for 7 d before being cooked.
² Cooking temperature: samples were cooked to an internal temperature of 70, 75, 80, and 85°C, respectively, in a 90°C water bath.
^A-D Means within a column with different superscript letters are significantly different (p<0.05).
^x-y Means within a row with different superscript letters are significantly different (p<0.05).
SE, standard error.