Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

The effect of cooking on pH, juiciness, instrumental colour and microstructural properties chicken breast meat was investigated. Industrial skinless samples were purchased, frozen sliced into dimensions , thawed cooked by air frying (AF), baking (BK), deep fat (DF) grilling (GR) at 170, 180 1900C for 0, 4, 8, 12 16 min. pH value the increased from 6.05 to 6.25. Cooking methods, temperatures times each resulted increase in pH. results objective sensory analyses showed that decreased significantly (p < 0.05) juiciness meat. Samples BK had highest 24.91%, while DF least 13.89%.The L*, a*, b* values browning index. temperature time similar effects colour. Short (8 min) 1700C higher best appetizing appearance consumers. microstructure studies raw an intact muscle fibres bundles, but caused disintegration fibres, perimysial – collagen shrinkage it drier with big cracks/ voids surface damages, particularly AF, GR products 8