## 3 Results and Discussion
### Temperature Measurements and Cooking Loss of Coated Chicken Liver Samples  
It is imperative that chicken liver is cooked correctly to ensure a microbiologically safe product [1]. The USDA Food Safety and Inspection Service (FSIS) recommends cooking poultry livers to an internal temperature of 73.9 \({}^{\circ}\)C to mitigate the food-safety risks [50]. The results of sample internal and surface temperatures measured at the end of the cooking processes and cooking loss values are shown in Table 3. As the internal temperature values of the samples in this study range from 77.23 to 82.75 \({}^{\circ}\)C, they are in compliance with the specified temperature value in terms of food safety. While the cooking method applied to the samples had a significant effect on the internal and external surface temperature values of the samples (_p_ < 0.05), the effect of the sample formulation was insignificant (_p_ > 0.05). The internal temperatures of the oven-cooked samples were higher, and the surface temperatures were lower compared to those of the deep-fried samples (_p_ < 0.05). In an oven, heat is transmitted directly via infrared radiation emitted by the heated oven walls, as well as via hot air circulated by convection and conduction through the cooking container. The food absorbs the infrared radiation emitted from the oven walls, and this is converted to heat. In the case of frying, heat is transferred from the frying medium to the product surface by convection and from the surface to the interior of the food by conduction [51]. Therefore, in the present study, the external surface temperatures of the fired samples were measured to be higher than those of the samples cooked in the oven. The interaction effect of CMxF on internal and surface temperatures was determined as insignificant (_p_ > 0.05). At higher cooking temperatures, the increased water loss and more extensive destruction of cell structure lead to a substantial cooking loss [1]. The cooking loss in cooked chicken livers is mainly caused by the loss of moisture, melting of fat, and denaturation of protein [52]. The cooking loss values of the samples were significantly affected by the cooking method applied (_p_ < 0.05). The cooking loss values of all oven-cooked samples were significantly higher than those of the deep-fried samples (_p_ < 0.05). During deep \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Internal** & **Surface** & **Cooking Loss (\%)** \\  & **Temperature (\({}^{\circ}\)C)** & **Temperature (\({}^{\circ}\)C)** & **Cooking Loss (\%)** \\ \hline
**FC** & 78.31 \(\pm\) 0.73 \({}^{\mathrm{a}}\) & 99.55 \(\pm\) 1.32 \({}^{\mathrm{b}}\) & 8.61 \(\pm\) 0.35 \({}^{\mathrm{a}}\) \\
**FTH** & 77.48 \(\pm\) 0.95 \({}^{\mathrm{a}}\) & 97.58 \(\pm\) 1.64 \({}^{\mathrm{b}}\) & 8.03 \(\pm\) 0.44 \({}^{\mathrm{a}}\) \\
**FTU** & 77.23 \(\pm\) 0.63 \({}^{\mathrm{a}}\) & 98.62 \(\pm\) 1.91 \({}^{\mathrm{b}}\) & 7.75 \(\pm\)0.31 \({}^{\mathrm{a}}\) \\
**OC** & 81.07 \(\pm\) 0.79 \({}^{\mathrm{b}}\) & 86.61 \(\pm\) 1.34 \({}^{\mathrm{a}}\) & 20.23 \(\pm\) 0.43 \({}^{\mathrm{b}}\) \\
**OTH** & 82.75 \(\pm\) 0.85 \({}^{\mathrm{b}}\) & 90.07 \(\pm\) 1.17 \({}^{\mathrm{a}}\) & 20.20 \(\pm\) 0.32 \({}^{\mathrm{b}}\) \\
**OTU** & 81.32 \(\pm\) 0.74 \({}^{\mathrm{b}}\) & 90.29 \(\pm\) 1.33 \({}^{\mathrm{a}}\) & 19.51 \(\pm\) 0.43 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular} Results are given as mean \(\pm\) standard error. a-b: Different letters used in the same column indicate that the difference between the mean values is statistically significant (_p_ < 0.05). FC: deep-fried sample group containing salt, pepper, and cumin, FTH: deep-fried sample group containing salt, pepper, cumin, and thyme, FTU: deep-fried sample group containing salt, pepper, cumin, and turmeric, OC: oven-cooked sample group containing salt, pepper, and cumin, OTH: oven-cooked sample group containing salt, pepper, cumin, and turmeric.  
\end{table} 
Table 3: Internal and surface temperatures and cooking loss values of coated chicken liver samples.