Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing

relaxation time and distinct microstructural changes. WC reached its optimal tenderness at 15 min, whereas YC required 20 min. This work moves beyond conventional paradigms by identifying the direction of myofibrillar shrinkage as a critical factor in meat texture, providing a theoretical foundation for precision cooking based on intrinsic material properties.