Table 4. Interaction effects of presalting condition on estimator of nitrosyl hemochrome (rNIT), myoglobin contents, and percentage myoglobin denaturation (PMD) in cooked ground chicken breasts formulated without adding pink generating ligands

Treatment¹⁾	rNIT			Myoglobin (mg/g)			PMD (%)
	Storage temperature²⁾			Storage temperature			Storage temperature
	2℃	7℃	(SEM)	2℃	7℃	(SEM)	2℃	7℃	(SEM)
Control	1.0138^b	1.0136^b	(0.0006)	0.18	0.18^b	(0.005)	85.22	85.71^a	(0.85)
STPP	1.0157^ay	1.0178^ax	(0.0006)	0.19^y	0.22^ax	(0.005)	84.36^x	81.53^by	(0.85)
SEM	(0.0006)	(0.0006)		(0.005)	(0.005)		(0.85)	(0.85)

Treatment: Ground meat were mixed with 2% NaCl alone (Control) or 2% NaCl and 0.5% sodium tripolyphosphate (STPP treatment).
Storage temperature: Treatments were periodically stored at different temperatures (2℃ or 7℃) before being cooked.
Means within a column with unlike superscripts are different (p<0.05). Standard error of interaction effects was 0.0008 for rNIT, 0.006 for myoglobin contents, and 0.92 for PMD.
Means within a row with unlike superscripts are different (p<0.05). Standard error of interaction effects was 0.0008 for rNIT, 0.006 for myoglobin contents, and 0.92 for PMD.