近年來健身風潮帶動雞肉的需求，因此市面上增加許多即食雞胸肉的舒肥調理產品。本實驗使用紅羽土雞與白肉雞的雞胸肉，分別以四個條件處理， 60℃加熱120和180分鐘，以及65℃加熱120和180分鐘進行舒肥調理，以了解紅羽土雞與白肉雞胸肉間的肉質差異，以及不同處理方式舒肥胸肉之肉質變化。結果顯示：生鮮白肉雞胸肉在外觀上比土雞更偏黃色（b*值）（P < 0.05）。舒肥調理後的雞胸肉，總生菌數均降為原先之1000倍以下。在同一個加熱溫度下，不同加熱時間，並不會影響土雞胸肉蒸煮失重。但在白肉雞部分則發現，加熱溫度越高與加熱時間越長皆會造成較高的蒸煮失重，因此白肉雞雞胸肉以65°C加熱180分鐘，有顯著最高之蒸煮失重（22.63%）。在色澤方面，65°C、180分鐘處理之土雞胸肉L*值為最高、a*值最低，而肉雞胸肉則是65°C之L*值為較高、a*值較低和b*值較高，在此條件下舒肥調理，亮度較高、比較不紅且偏向褐色的外觀會較受消費者喜愛。土雞胸肉以65°C、180分鐘之條件進行舒肥，在外觀上會有較高的接受度，且高溫長時間加熱處理所產生的脂質氧化能帶出雞肉本身的風味，再加上口感硬度適當且有更好的咀嚼性，總接受度最好。整體而言土雞胸肉以65°C、180分鐘舒肥是最好的選擇。在肉雞胸肉方面，65°C舒肥結果皆比60°C好，而在肉質方面，在長時間加熱過程中，蒸煮失重水分損失大、硬度和咀嚼性皆變差，肉雞胸肉之肉質特性較適合短時間加熱，能維持其硬度和咀嚼性，總接受度最好，因此肉雞胸肉以65°C、120分鐘舒肥是最好的選擇。

In recent years, the fitness trend has driven the demand for chicken. As a result, many sous-vide products of ready-to-eat chicken breast have been added to the market. In this experiment, red-feather native chicken and broiler chicken breast were used for sous-vide treatment under different heating conditions, temperatures (60, 65°C) and times (120, 180 minutes) to understand the differences in meat between red-feather native chicken and broiler chicken breast. The results showed that the raw broiler chicken breast was more yellow in appearance than native chicken (b* value) (P < 0.05). After sous-vide treatment, all groups of the total plate counts in the chicken breast were reduced to less than 10-3. The same heating temperature and different heating times did not affect the cooking loss of native chicken breast. However, in broiler chicken breast group, the higher cooking temperatures and longer heating time resulted in higher cooking loss. Broiler chicken breast heated at 65°C for 180 minutes had the highest cooking loss (22.63%). In terms of color, the L* value of native chicken breast sous-vide at 65°C for 180 minutes was the highest and the a* value was the lowest, while broiler chicken breast had higher L* value, higher b* value, and lower a* value at 65°C. Under this condition, the broiler treatments had brighter, less red and browner appearance which were more favored by consumers. The chicken breast meat sous-vide at 65°C for 180 minutes was closer to the consumers' preference in appearance. And an appropriate hardness which enhanced better chewiness and overall acceptability. Additionally, lipid oxidation which occurred under high temperatures and long-term treatments aided in generating better chicken taste acceptable to consumers. Therefore, it can be inferred that sous-vide treatment at 65°C for 180 minutes is the best choice for native chicken breast. In terms of broiler chicken breast, groups treated at 65°C had better results than those treated at 60°C. In the long-term heating process, the cooking loss was high, and the hardness and chewiness were deteriorated. This means that the meat quality of broiler breast is more suitable for short-term heating, which can maintain its hardness and chewiness, and have the best overall acceptability. Therefore, it is the best choice that broiler chicken breast is sous-vided at 65°C and 120 minutes.

吳鍺湘。2017。不同嫩度台灣土雞股二頭肌之蛋白質表現差異。國立中興大學碩士論文。台中。
呂理淵。2000。台灣土雞、北京油雞、商用烏骨雞與絲羽烏骨雞之生長、外貌、血液與免疫性狀之調查。國立中興大學碩士論文。台中。
李孟儒、陳文賢、凃榮珍。2019。商用土番鴨、北京鴨和紅面番鴨胸肉理化分析。畜產研究 52(4)：206-214。
李淵百、黃暉煌。1988。臺灣土雞育種。中畜會誌 17(3-4)：29-47。
李淵百。2005。臺灣土雞的育種改良與產業趨勢。農業生技產業季刊 2：5-11。
李豔紅、王穩航。2021。低溫熱處理對犛牛肉理化性質及感官特性的影響。食品與發酵工業47(2)：145-152。
林旻蓉、張伸彰、謝豪晃、趙清賢、陳添福、王治華、賈玉祥、鄭裕信、范揚廣、陳志峰、李淵百。2010。臺灣土雞之生長性能、屠體性狀及成本之比較。中國畜牧學會會誌 39(2)：103-117。
倪千祥、李至上、柳育澤、鄭富元、萬添春、陳志銘、林亮全。2018。探討國產白肉雞、烏骨雞與土雞砂囊內膜（中藥雞內金）之成分分析與蛋白質體鑑定。台灣農業化學與食品科學56(1, 2)： 25-35。
孫豐梅、劉安軍。2002。膠原蛋白與肉品品質。肉類研究1：14-16。
烏仕明。2011。台灣地區閹雞隻飼養現況及其生產性狀之分析。國立臺灣大學碩士論文。台北。
常海軍、王強、徐幸蓮、周光宏。2011。肌內膠原蛋白與肉品質關係研究進展。食品科學32(1)：286-290。
陳文賢、紀學斌、徐榮珍、陳怡兆。2005。台灣土雞肉生化變異及化學組成成分。臺灣農業化學與食品科學 43(5)：380-386。
鄭富元、亮全、詹崇孝。2014。碳酸氫鈉浸漬處理對白肉雞雞胸肉之肉質影響。台灣農業化學與食品科學 12(2)：95-100。
濮永華、周開艷、段麗、段志華、張文武。2015。雲南地方土雞肉質常規成分分析。中國家禽37(22)：60-61。
Akinwumi, A. O., A. Odunsi, A. B. Omojola, T. O. Akande, and T. A. Rafiu. 2013. Evaluation of carcass, organ and organoleptic properties of spent layers of different poultry types. Bots. J. Agric. Appl. Sci., 9(1): 3-7.
AOAC. 2005. Official methods of analysis of AOAC. 18th Ed. Association of Official Analytical Chemists. Gaithersburg, Maryland, USA.
Armstrong, G. A., and H. McIlveen. 2000. Effects of prolonged storage on the sensory quality and consumer acceptance of sous-vide meat-based recipe dishes. Food Qual. Prefer. 11: 377-385.
Ayub, H., and A. Ahmad. 2019. Physicochemical changes in sous-vide and conventionally cooked meat. Int. J. Gastron. Food Sci. 17:100-145.
Baldwin, D. E. 2012. Sous-vide cooking: A review. Int. J. Gastron. Food Sci. 1: 15-30.
Baldwin, D.E., 2010. Sous-vide for the Home Cook. Paradox Press. 288pp.
Barbut, S. 1993. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. Int. 26: 39-43.
Becker, A., A. Boulaaba, S. Pingen, C. Krischek and G. Klein. 2016. Low temperature cooking of pork meat - Physicochemical and sensory aspects. Meat Sci. 118: 82-88.
Beltran, E., R. Pla, J. Yuste, and M. Mor-Mur. 2003. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci. 64: 19-25.
Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32(7): 62-66.
Calkins, C. R., and J. M. Hodgen. 2007. A fresh look at meat flavor. Meat Sci. 77(1): 63-80.
Campo, M. M., G. R. Nute, S. I. Hughes, M. Enser, J. D. Wood, and R. I. Richardson. 2006. Flavour perception of oxidation in beef. Meat Sci. 72: 303-311.
Cavitt, L. C., G. W. Youm, J. F. Meullenet, C. M. Owens, and R. Xiong. 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J. Food Sci. 69: 11-15.
Charley, H., and C. Weaver. 1998. Foods: A Scientific Approach, third ed. Prentice-Hall, Inc., USA.
Chmiel, M., E. Hać-Szymańczuk, L. Adamczak, D. Pietrzak, T. Florowski, and A. Cegiełka. 2018. Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere. J. Appl. Poult. Res. 27(3): 349-362.
Choe, J. H., K. C. Nam, S. Jung, B. N. Kim, H. J. Yun, and C. R. Jo. 2010. Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J. Food Sci. Ani. Resour. 30: 13-19.
Chuaynukool, K., S. Wattanachant, S. Siripongvutikorn, and H. Yai. 2007. Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscles in mixed herbs acidified soup (Tom Yum). J. Food Technol. 5: 180-186.
Chumngoen, W., and F. J. Tan. 2015. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of BC and Red-feather native chicken breast. Asian Australas. J. Anim. Sci. 28(7): 1028-1037.
Church, I. J., and A. L. Parsons. 1993. Review: sous-vide cook-chill technology. Int. J. Food Sci. Tech. 28: 563-574.
Church, I. J., and A. L. Parsons. 2000. The sensory quality of chicken and potato products prepared using cook-chill and sous-vide methods. Int. J. Food Sci. Tech. 35: 155-162.
Clark, S., S. Jung, and B. Lamsal. Food processing: principles and applications. p.137-169. John Wiley & Sons, Inc., USA.
Creed, P. G. 1996. The sensory and nutritional quality of “sous-vide” foods. Food Contr. 6: 45-52.
Del Pulgar, J. S., A. Gázquez, and J. Ruiz-Carrascal. 2012. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Sci. 90: 828-835.
Diaz, P., G. Nieto, M. D. Garrido, and S. Banon. 2008. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous-vide method. Meat Sci. 80: 287-292.
Dominguez-Hernandez, E., A. Salaseviciene, and P. Ertbjerg. 2018. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Sci. 143: 104-113.
Farber, J. M., and K. Dodds. Principles of Modified-Atmosphere and Sous-vide Product Packaging. Techno. Pub. Co. Inc. 325-383.
Florene, G., C. Touraille, A. Oual, M. Renerre, and G. Moni. 1994. Relationships between postmortem pH changes and some traits of sensory quality in veal. Meat Sci. 37(3): 315-325.
Food and Drug Administration, FDA, 2011. Fish and Fishery Products Hazards and Controls Guidance, fourth ed. Technical Report. U.S.
FSIS, 2005. Time-Temperature Tables for Cooking Ready-to-Eat Poultry Products. Food Saf. Ins.
García-Segovia, P., A. Andrés-Bello, and J. Martínez-Monzó. 2007. Effect of cooking method on mechanical properties, color and structure of beef muscle. (M. pectoralis). J. Food Eng. 80: 813-821.
Ghazala, S. 1998. Sous-vide and cook-chill processing for the food industry. Aspen Publishers, Gaithersburg.
Ghazala, S., H. S. Ramaswamy, J. P. Smith, and M. V. Simpson. 1995. Thermal-process simulations for sous-vide processing of fish and meat foods. Food Res. Int. 28: 117-122.
Guignot, F., C. Touraille, A. Ouali, M. Renerre, and G. Monin. 1994. Relationships between postmortem pH changes and some traits of sensory quality in veal. Meat Sci. 37(3): 315-325.
Hamm, R., and F. E. Deatherage. 1960. Changes in hydration, solubility and charges of muscle proteins during heating of meat. J. Food Sci. 25: 587-610.
Heaton, K. M., D. P. Cornforth, I. V. Moiseeve, W. R. Egbert, and C. E. Carpenter. 2000. Minimum sodium nitrate levels for pinking of various cooked meats as related to use of direct or indirect- dried soy isolates in poultry roll. Meat Sci. 55: 321-329.
Holownia, K., M. S. Chinnan, A. E. Reynolds, and J. W. Davis. 2004. Relating induced in situ conditions of raw chicken breast meat to pinking. Poult. Sci. 83: 109-118.
Hong, G. E., J. H. Kim, S. J. Ahn, and C. H. Lee. 2015. Changes in meat quality characteristics of the sous-vide cooked chicken breast during refrigerated storage. Korean J. Food Sci. An. 35: 757-764.
Hong, G. E., P. K. Mandal, J. H. Kim, W. J. Park, J. W. Oh, K. W. Lim, and C. H. Lee. 2016. Influence of lime juice on the pink discoloration and quality of sous-vide processed chicken breast during refrigerated storage. J. Food Qual. 39: 726-731.
Hunt, M. C., O. Sørheim, and E. Slinde. 1999. Color and heat denaturation of myoglobin forms in ground beef. J. Food Sci. 64(5): 847-851.
Jaturasitha, S., A. Kayan, and M. Wicke. 2008. Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred. Arch. Tierzucht. 51: 283-294.
Jayasena, D. D., D. U. Ahn, K. C. Nam, and C. Jo. 2013. Flavor chemistry of chicken meat: A review. J. Anim. Sci. 26(5): 732-742.
Joseph, J. K., B. Awosanya, A. T. Adeniran, and U. M. Otagba. 1997. The effects of endpoint internal cooking temperature on the meat quality attributes of selected Nigerian poultry meats[J]. Food Qual. Pref. 8: 57-61.
Juneja, V. K., B. S. Eblen, and G. M. Ransom. 2001. Thermal inactivation of Salmonella spp. in chicken broth, beef, pork, turkey, and chicken: determination of d- and z-values. J. Food Sci. 66: 146-152.
Juneja, V. K., R. C. H. M. Whiting, Marks, and O. P. Snyder. 1999. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat. Food Microb. 16: 335-349.
Karpińska-Tymoszczyk, M., A. Draszanowska, M. Danowska-Oziewicz, and L. Kurp. 2020. The effect of low-temperature thermal processing on the quality of chicken breast fillets. Food Sci. Technol. Int. 26: 563-573.
Kieffer, K. J., J. R. Claus, and H. Wang. 2000. Inhibition of pink color development in cooked, uncured ground turkey by the addition of citric acid. J. Muscle Food. 11: 235-243.
Kim, J., G. Hong, K. Lim, W. Park, and C. Lee. 2015. 2015. Influence of citric acid on the pink color and characteristics of sous-vide processed chicken breasts during chill storage. Korean J. Food Sci. Anim. 35: 585-596.
King, N. J., and R. Whyte .2006. Does it look cooked? A review of factors that influence cooked meat color. J. Food Sci. 71(4): 31-40.
Lee, Y. P. 2006. Taiwan country chicken: a slow growth breed for eating quality. Scientific Cooperation in Agriculture between Council of Agriculture (Taiwan, ROC) and Institut National de Recherche Agronomique (France). 103: 121-132.
Liu, A., T. Nishimura, and K. Takahashi. 1996. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci. 43:43-49.
Liu, Y., B. G. Lyon, W. R. Windham, C. E. Lyon, and E. M. Savage. 2004. Principal component analysis of physical, color, and sensory characteristics of chicken breast deboned at two, four, six, and twenty-four hours postmortem. Poult. Sci. 83: 101-108.
Min, B., K. C. Nam, J. Cordray, and D. U. Ahn. 2008. Endogenous factors affecting oxidative stability of beef loin, pork loin and chicken breast and thigh meats. J. Food Sci. 73: 439- 446.
Matarneh, S. K., S. L. Silva, and D. E. Gerrard. 2021. New insights in muscle biology that alter meat quality. Annu. Rev. Anim. Biosci. 9: 355-377.
Mitsumoto, M., C. Faustman, R. G. Cassens, R. N. Arnold, D. M. Schaefer, and K. K. Scheller. 1991. Vitamins E and C improve pigment and lipid stability in ground beef. J. Food Sci. 56(1): 194-197.
Nissen, H., J. T. Rosnes, J. Brendehaug, and G. H. Kleiberg. 2002. Safety evaluation of sous-vide-processed ready meals. Lett. Appl. Microbiol. 35: 433-438.
Offer, G., D. Restall, and J. Trinick. 1984. Water-holding in meat. Recent advances in chemistry of meat. 71-86.
Park, C. H., B. Lee, E. Oh, Y. S. Kim, and Y. M. Choi. 2020. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat. Poult. Sci. 99: 3286-3291.
Pathare, P. B., and A. P. Roskilly. 2016. Quality and energy evaluation in meat cooking. Food Eng. Rev. 8(4): 435-447.
Pines, M., M. Schickler, S. Hurwitz, and M. Ymauch. 2018. Development changes in skin collagen biosynthesis path way in posthatch male and female chicken. Poult. Sci. 60: 1580-1587.
Purslow P. P. 2005. Intramuscular connective tissue and its role in meat quality. Meat Sci. 70: 435-447.
Ramane, K., R. Galoburda, D. Klava, and L. Dukalska. 2010. Physical-chemical evaluation of sous vide cooked parents stock hen and broiler breast meat during refrigerated storage. Int. Sci. 1: 159-162.
Ristic, M., and K. Damme. 2010. The meaning of pH-value for the meat quality of broilers-influence of breed lines. Tehnologija Mesa.51(2): 120-123.
Schellekens, M. 1996. New research issues in sous-vide cooking. Trends Food Sci. Technol. 7: 256-262.
Sebastiá, C., J. M. Soriano, M. Iranzo, and H. Rico. 2010. Microbiological quality of sous-vide cook-chill preserved food at different shelf life. J. Food Process Preserv. 34: 964- 974.
Silva, F. A., V. C. Ferreira, M. S. Madruga, and M. Estévez. 2017. Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods. Int. J. Food Prop. 20(12): 2954-2965.
Smith, D. M., and V. B. Alvarez. 1988. Stability of vacuum cook-inbag turkey breast rolls during refrigerated storage. J. Food Sci. 53: 46-48.
Snyder, O. P. 2006. Food Safety Hazards and Controls for the Home Food Preparer. Technical Report. Hospitality Institute of Technology and Management.
Snyder, O. P. 2018. The applications of HACCP for MAP and sous vide products. In Principles of Modified-Atmosphere Amd Sous Vide Product Packaging. Rout. 325-383.
Teets, A. S., M. Sundararaman, and L. M. Were. 2008. Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast. Food Chem. 111: 934-941.
Tornberg, E. V. A. 2005. Effect of heat on meat proteins-implications on structure and quality of meat products. Meat Sci. 70: 493-508.
Turner, B. E., and D. K. Larick. 1996. Palatability of sous-vide processed chicken breast. Poult. Sci. 75:1056-1063.
Vaudagna, S. R., G. Sánchez, M. S. Neira, E. M. Insani, A. B. Picallo, M. M. Gallinger, and J. A. Lasta. 2002. Sous-vide cooked beef muscles: Effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int. J. Food Sci. Technol. 37: 425-441.
Wang, S. H., M. H. Chang, and T. C. Chen. 2004. Shelf-life and microbiological profiler of chicken wing products following sous-vide treatment. Int. J. Poult. Sci. 3(5): 326-332.
Wattanachant, S., S. Benjakul, and D. A. Ledward. 2004. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult. Sci. 83:123-128.
Wattanachant, S., S. Benjakul, and D. A. Ledward. 2005. Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles. Poult. Sci. 84:328-336.
Xiao, S., W. G. Zhang, E. J. Lee, and D. U. Ahn. 2013. Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging. J. Food Sci.76: 612-617.
Zhang, L., and S. Wang. 2012. Effects of cooking on thermal-induced changes of Qingyuan partridge chicken breast. Food Sci. 21(6): 1525-1531.
Zhuang, H., M. J. Rothrock Jr, K. L. Hiett, K. C. Lawrence, G. R. Gamble, B. C. Bowker, and K. M. Keener. 2019. In-package Antimicrobial Treatment of Chicken breast meat with High Voltage Dielectric Barrier Discharge-Electric Voltage Effect. J. App. Poult. Res. 28(4): 801-807.