Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during <i>in vitro</i> digestion.

digestion, reheated samples displayed reduced digestibility as measured by crude protein digestibility, SDS-PAGE profiling and peptide molecular weight distribution. The digestibility of crude protein and the degree of hydrolysis in the ST group (74.40% and 37.39%) were most similar to those of the C group (76.69% and 40.71%). Distribution analysis of digestion products revealed that the ST treatment outperformed the other reheating methods. ST treatment emerged as a viable reheating method for maintaining protein digestibility in precooked meat products.