Effects of cooking on thermal-induced changes of Qingyuan partridge chicken breast

Changes in some properties of cooked 22-weekold Qingyuan Partridge chicken breast were investigated. Cooking losses of meat increased significantly in the range 55–85°C (p<0.05). The heated chicken muscle became lighter and yellower. The shear value of meat decreased markedly to a minimum at 65°C, and increased dramatically upon cooking from 65 to 85°C (p<0.05) with a slight increase from 85 to 100°C (p>0.05). The texture profile analysis parameters of meat changed independently with increasing temperature. Muscle fibers decreased to a minimum (p<0.05) at 65°C with an increase from 65 to 75°C. A significant decrease in solubility of salt-soluble myofibrillar proteins (p<0.05) and an increase in the content of heat-soluble collagen in the range 55–65°C were observed. The results demonstrated that cooking temperature had significant effects on the thermal-induced changes of older chicken and marked changes were happened from 55 to 85°C.