Table 3. Effects of addition time of NaCl and sodium tripolyphosphate (STPP) and cooking rate on cooking yield, pH values, ORP, myoglobin content, and PMD in cooked ground chicken breasts

Main effects	Dependent variables¹⁾
Main effects	Cooking yield (%)	pH	ORP (mV)	Myoglobin (mg/g)	PMD (%)
Treatment (T)²⁾
Treatment 1	90.01^b	6.20^b	–95.73^b	0.18	89.35^a
Treatment 2	99.17^a	6.34^a	–102.67^a	0.21	85.77^b
Treatment 3	99.19^a	6.36^a	–102.25^a	0.22	84.18^b
Treatment 4	98.82^a	6.37^a	–104.62^a	0.24	84.62^b
SEM	(0.26)	(0.02)	(3.77)	(0.02)	(1.64)
Cooking rate (C)³⁾
Fast	97.30^a	6.31	–100.38	0.20	86.58
Slow	96.30^b	6.33	–102.26	0.22	85.38
SEM	(0.19)	(0.02)	(3.23)	(0.01)	(1.45)

Dependent variables: 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).
Means within a column with unlike superscripts are different (p<0.05).