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以清蒸鸡腿为菜例，利用感官检验和物性测定方法，研究了胶原蛋白水解和肌肉纤维分离对肉的嫩化作用及纤维蛋白凝固对肉的韧化作用在不同热加工条件下对清蒸鸡腿影响程度及变化规律。结果表明：感官检验结果与物性测定值有很好的相关性，等温加热曲线和等时加热曲线均符合y＝axb的规律，清蒸鸡腿的最佳口感温度与时间符合X（t）＝（a＇／a）（1／b）X（b＇／b）（T）的规律，蛋白质受热时对物性值的影响符合y＝k＋aXb的规律。
Using steamed chicken drum as an example, sensory test and physical property determination method were used to study the effect of collagen hydrolysis and muscle fiber separation on meat tenderization and the toughening effect of fibrin coagulation on meat under different heat processing conditions on steamed chicken legs Degree and change rule. The results showed that there was a good correlation between the sensory test results and the measured values of physical properties. The isothermal heating curves and isothermal heating curves were in accordance with the law y = axb. The optimal temperature and time of steamed chicken legs were in accordance with X (t) = (a ’/ A) (1 / b) X (b’ / b) (T). The influence of the protein on the physical properties when it is heated conforms to the rule of y = k + aXb.