Table 1. Significance of main effects and interaction on addition time of NaCl and sodium tripolyphosphate (STPP) and cooking rate on color and pigment properties of cooked ground chicken breasts

Main and interaction effects1)	Dependent variables2)
	CIE L*	CIE a*	CIE b*	rNIT	rNIC	Cooking yield	pH	ORP	Myoglobin	PMD
Treatment (T)3)	**	*	**	NS	NS	**	**	*	NS	*
Cooking rate (C)4)	**	*	NS	NS	NS	*	NS	NS	NS	NS
T×C	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS

Main and interaction effects: ^* p<0.05, ^** p<0.0001, NS=not significant.
Dependent variables: CIE L* (lightness), CIE a* (redness), CIE b* (yellowness), rNIT (reflectance estimator of nitrosyl hemochrome, %R650nm/%R570nm), rNIC (reflectance estimator of nicotinamide hemochrome, %R537nm/%R553nm, higher ratio more), ORP (oxidation-reduction potential), Myoglobin (amount of undenatured myoglobin), and PMD (percentage myoglobin denaturation).
Treatments: (1) no salt added, stored for 7 d before being cooked; (2) NaCl and STPP added on 0 d and stored for 7 d before being cooked; (3) NaCl added on 0 d, stored for 7 d, STPP added on 7 d, and then cooked; (4) stored for 7 d before NaCl and STPP added on 7 d, and then cooked.
Cooking rates: Samples were cooked to 75°C in a 90°C water bath (fast cooking, 5.67°C/min), or by loading the tubes into a 50°C water bath and immediately setting the water bath to 90°C (slow cooking, 2.16°C/min).