Effect of different cooking conditions on the quality characteristics of chicken claws.

According to Figure 5 , it can be seen that the TBARS values of the boiled samples all showed a significant increase compared to the unboiled samples, and a highly significant increase ( p < .01) was observed at 98°C, reaching 0.76 mg/100 g for the sample boiled for 11 min.

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After 20 min of cooking, the shear force values showed a decreasing trend, which was explained by the dissolution of connective tissue and structural damage of MPs.

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