Effects of different cooking methods on processing and digestive properties of broiler chicken breast.

Cheng Yang, Chao Ma, Lei Jin, Lin Chen, Lujuan Xing, Wangang Zhang

Abstract read

In one paragraph

Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

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No citing paper in PubMed yet.

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Cheng YangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China.

Chao MaState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China.

Lei JinState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China.

Lin ChenState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China.

Lujuan XingState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China. Electronic address: lujuanxing@njau.edu.cn.

Wangang ZhangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China. Electronic address: wangang.zhang@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of diverse cooking methods, including stewing, barbecuing and deep-frying, on the quality attributes and digestive properties of chicken breast. Results showed that compared to raw sample, all cooked samples exhibited significant increases in hardness, chewiness, and shear force, with deep-frying yielding the highest values. Concurrently, cooking induced significant protein structural alterations evidenced by most severe denaturation in deep-fried samples with decreased total sulfhydryl groups and increased surface hydrophobicity. Protein degradation was highest in stewed samples, manifested as reduced particle size and elevated myofibrillar fragmentation. Under simulated gastrointestinal conditions, the degree of protein hydrolysis of chicken breast decreased from 70.45% in raw sample to 49.73% (stewed), 42.24% (barbecued), and 39.54% (deep-fried), respectively. Importantly, the digested peptides in stewed samples showed the lowest molecular weight (mean 1.68 kDa), the smallest number of amino acid residues (mean 14.22 aa), and the highest antioxidant activity. These results were mainly associated with a more favorable protein structural state for enzymatic breakdown. This study provides insights into the quality changes of chicken breast during processing and lays a theoretical foundation for evaluating the processing suitability of chicken meat.

Indexed as

CookingDigestionMeatPectoralis MusclesAnimalsChickensChicken breastCookingDigestive propertiesProcessing quality

Identifiers

PMID42102757

DOI10.1016/j.psj.2026.107012

PMCPMC13185868

What OpenQuestion holds

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.