With the increase in consumer health awareness, the development of good quality, high nutritional value of low-temperature ready-to-eat meat products has become a research hot spot in today’s meat industry. The present study aimed to investigate the effect of different cooking times (40, 60, 80, 100, 120, 140 min) at 75 ℃ on the quality profiles and in vitro digestibility of chicken breast. The results showed that the moisture content, L* and a* values decreased significantly (P
