biostudies-literatureUnknown101(7)Gal RThe effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chiPoultry science101923https://www.ebi.ac.uk/biostudies/studies/S-EPMC9189220biostudies-literatureResearch Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique.PMC9189220Salek RNHarustiakova DGal RKamenik JVinter SMacharackova BValenta TPolasek ZfalseResearch Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique.The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chi2022-01-01T00:00:00Z2022 Jul2025-04-19T13:18:45.621Z2025-04-19T13:18:45.621ZS-EPMC91892203567966910.1016/j.psj.2022.101923