Table 2. Effects of pink inhibiting ingredients without added STP, cooking rate¹⁾, and storage day²⁾ on CIE L*, CIE a*, CIE b* in cooked ground turkey breast

Main effects	CIE L*	CIE a*		CIE b*		CIE b*
Main effects	CIE L*	Day 1	Day 14	Slow	Fast	Day 1	Day 14
Treatment (T)³⁾
Control	78.65^c	6.14^ax	6.33^ax	9.48^ex	9.22^efy	9.38^dx	9.32^ghx
CA 0.1%	79.39^ab	5.45^cx	5.03^dey	10.27^cx	10.20^cx	10.02^cy	10.45^cx
CA 0.2%	79.65^a	4.94^dx	4.65^fx	10.57^bx	10.57^bx	10.34^by	10.80^bx
CA 0.3%	79.23^b	4.47^ex	4.27^gx	10.89^ax	10.79^ax	10.64^ay	11.04^ax
CC 0.025%	78.61^c	5.84^abx	5.84^bx	9.55^ex	9.25^efy	9.31^dx	9.48^fgx
CC 0.05%	78.63^c	5.91^abx	6.05^abx	9.59^ex	9.34^efy	9.48^dx	9.45^fgx
EDTA 0.005%	78.65^c	5.96^abx	5.47^cy	9.85^dx	9.41^ey	9.39^dy	9.87^ex
EDTA 0.01%	78.50^c	5.51^bcx	4.87^efy	10.26^cx	9.82^dy	9.83^cy	10.24^dx
SC 0.5%	78.12^d	5.83^abx	5.25^cdy	9.50^ex	9.15^fy	9.05^ey	9.60^fx
SC 1.0 %	77.14^e	5.72^bcx	5.00^dey	8.97^fx	8.82^gx	8.57^fy	9.22^hx
(SEM)	(0.25)	(0.29)		(0.19)		(0.19)
Cooking rate (C)
Slow	78.47^b	5.29^b		9.89
Fast	78.85^a	5.57^a		9.66
(SEM)	(0.23)	(0.26)		(0.18)

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).
Storage day: Samples were stored (2°C to 3°C) in the dark before color was determined.
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.
Means within a column with unlike superscript letters are different (p<0.05). Significant treatment by storage day interaction for CIE a* (p<0.05) and CIE b* (p<0.0001). Significant treatment by cooking rate interaction for CIE b* (p<0.05).
Means under CIE a* and CIE b* interaction effects within a 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.