Abstract: Breast meat changes on cooking loss, pH and shear value of Beijing fatty chicken and yellow plumage broiler during heating showed important effects on their texture and flavor. In this experiment, generic physicochemical method and SDS-PAGE was used to analyze texture and protein properties of Beijing fatty chicken and Yellow plumage broiler during heating process. The results showed that the breast meat cooking loss of both Beijing fatty chicken and yellow plumage broiler distinctly increases as temperature increases, but the changes on pH and shear value are different.

Key words: Beijing fatty chicken, yellow plumage broiler, sarcoplasmic protein, myofibrillar protein