Table 1. Effects of pink inhibiting ingredients and cooking rate on cooking yield and pH values in cooked ground turkey breast

Main effects	Without added STP			With added STP
	Cooking yield (%)		pH	Cooking yield (%)		pH
	Slow	Fast	pH	Slow	Fast	pH
Treatment (T)¹⁾
Control	80.1^cy	87.9^cx	6.13^d	94.6^ax	93.9^ax	6.43^de
CA 0.1%	75.4^dy	81.5^dx	5.89^e	82.7^by	87.6^bx	6.24^g
CA 0.2%	71.3^ey	77.1^ex	5.61^f	81.7^by	87.9^bx	6.02^h
CA 0.3%	67.2^fy	73.1^fx	5.36^g	76.6^cy	83.2^cx	5.80ⁱ
CC 0.025%	79.2^cy	88.0^cx	6.13^d	94.1^ax	94.0^ax	6.42^e
CC 0.05%	79.8^cy	87.8^cx	6.12^d	94.1^ax	93.1^ax	6.38^f
EDTA 0.005%	79.7^cy	87.4^cx	6.15^c	93.5^ax	93.2^ax	6.44^cd
EDTA 0.01%	79.9^cy	87.6^cx	6.16^c	92.1^ax	92.7^ax	6.45^c
SC 0.5%	84.2^by	90.4^bx	6.24^b	94.1^ax	94.4^ax	6.47^b
SC 1.0 %	88.6^ay	91.9^ax	6.29^a	94.2^ax	94.8^ax	6.50^a
(SEM)	(1.27)		(0.03)	(1.36)		(0.02)
Cooking rate (C)²⁾
Slow	78.5		6.01^a	89.78		6.32^a
Fast	85.3		6.01^a	91.50		6.31^b
(SEM)	(1.19)		(0.03)	(0.88)		(0.02)

Treatment: Ground meat was salted (2% NaCl) and stored for 6 days before pink inhibiting ingredients (PII: Control=no added PII; CA, CC, EDTA, SC) were incorporated, and then stored overnight prior to cooking.
Cooking rate: The samples were cooked by loading the tubes into a 50°C water bath and then immediately setting the water bath to 90°C (slow cooking) or cooked to 76.7°C in a 90°C water bath (fast cooking).
Means within a column with unlike superscript letters are different (p<0.05). Significant treatment by cooking rate interaction for cooking yield in the absence of STP (p<0.0001) and the presence of STP (p<0.05).
Means for cooking yield within an individual STP group (without or with) and row with unlike superscript letters are different (p<0.05).
STP, sodium tripolyphosphate; CA, citric acid; CC, calcium chloride; EDTA, ethylenedinitrilotetraacetic acid disodium salt; SC, sodium citrate; PII, pink inhibiting ligands.