Abstract：A four-factor, three-level orthogonal array design was used to optimize roasting temperature and time for
Changshu Beggars'chicken based on sensory evaluations and chicken harness. Chicken hardness was tested using a TA-XT
Express texture analyzer. The optimal roasting process was 220 ℃ for 30 min and then 100 ℃ for 240 min.
史万震. 常熟叫花鸡电烤成熟工艺的研究[J]. 肉类研究, 2012, 26(7): 13-15.
SHI Wan-zhen. Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster. Meat Research, 2012, 26(7): 13-15.
2012, Vol. 26 
