Dimensional changes and water migration of individual muscle fibers and meat blocks of pectoralis major muscle obtained from commercial broilers (CB) and yellow-feathered chicken (YFC) were affected by early cooking temperatures (30, 40, 50 and 60 °C). At early heating temperatures (30–60 °C), the maximum shrinkage in the volume of meat blocks was higher (10–29%) than the individual extracted fiber fragments (7–19%). Changes in the width and cross sectional area were significantly (p < 0.05) higher than the length at each heating temperature in muscle fiber fragments and meat blocks of both breeds. However, most changes in the dimensions were recorded in CB than YFC during heating. Taken together, these all shrinkages in the muscle fibers and meat blocks are governed by the denaturation of myosin and actin with the rising heating temperature. The results of low field-nuclear magnetic resonance and proton density images demonstrated that CB has a higher tendency to loss water than YFC during heat treatments. SEM (scanning electron microscopy) results showed more damages in CB muscles than YFC by formation of cracks which act as drip channels in the muscle structural architectures. Additionally, CB muscles were significantly (p < 0.05) harder (52–64 N) than YFC (37–52 N) as affected by heat treatments (30–60 °C). Hence, it is plausible that CB has a lower tendency of water holding capacity due to its higher structural deformations than YFC.

中文翻译：

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早期烹饪过程中胸肉的尺寸变化：两种不同肉鸡品种的比较研究

从商业肉鸡（CB）和黄羽鸡（YFC）获得的胸大肌的单个肌纤维和肉块的尺寸变化和水迁移受到早期烹饪温度（30、40、50和60°C）的影响。在早期加热温度（30–60°C）下，肉块体积的最大收缩率（10–29％）高于单个提取的纤维碎片（7–19％）。宽度和横截面积的变化显着（p <0.05）高于两个品种在每个加热温度下肌纤维碎片和肉块的长度。但是，在加热过程中，尺寸的大多数变化都记录在CB中，而不是YFC中。综上所述，随着加热温度的升高，肌肉纤维和肉块的所有收缩都受到肌球蛋白和肌动蛋白变性的控制。低场核磁共振和质子密度图像的结果表明，在热处理过程中，炭黑比YFC具有更高的水分流失趋势。SEM（扫描电子显微镜）结果显示，通过形成裂缝（在肌肉结构体系中充当滴水通道），对CB肌肉的伤害比YFC更大。此外，CB肌肉呈显著（p <0.05）受热处理（30-60°C）影响，比YFC（37-52 N）硬（52-64 N）。因此，有理由认为，由于炭黑比YFC具有更高的结构变形，因此它具有较低的保水能力。