This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P < 0.05). The fiber diameter and sarcomere length decreased substantially after cooking, and fibril shrinkage was noticeable in OC meat (P < 0.05). Descriptive sensory analysis revealed that WC meat exhibited a significantly higher moisture release and lower initial hardness, chewdown hardness and residual loose particles. A darker color and enhanced chickeny flavor were observed for OC meat. Based on the unique sensory and physicochemical characteristics in demand, producers should employ appropriate cooking methods to optimize native chicken meat quality.

中文翻译：

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湿热和干热烹饪对天然鸡肉的肉品质，微结构和感官特性的影响。

这项研究调查了潮湿（水煮； WC）和干热（烤箱烹饪； OC）对天然鸡胸肉质量，微观结构和感官特性的影响。结果表明，OC肉具有明显更长的烹饪时间，烹饪损失，剪切力值和更低的L *值。在两种烹饪方法中，烹饪后蛋白质的溶解度均降低；然而，WC和OC肉之间没有观察到统计学差异，而蒸煮后胶原溶解度和肌原纤维碎片指数（MFI）增加，WC肉显示出更高的胶原溶解度和MFI（P <0.05）。蒸煮后纤维直径和肌节长度显着下降，OC肉中纤维收缩明显（P <0.05）。描述性的感官分析表明，WC肉表现出明显更高的水分释放和更低的初始硬度，咀嚼硬度和残留的松散颗粒。OC肉观察到较深的颜色和增强的鸡肉风味。基于需求的独特感官和理化特性，生产者应采用适当的烹饪方法来优化天然鸡肉的质量。