Fig. 4. The disulfide bond (a) and Schiff base (b) of PSE-like and normal chicken breast under different cooking methods and different core temperatures (including raw meat samples). Abbreviation: RW: raw meat, RO: roasting, MV: microwaving, ST: steaming, BO: boiling. (N) indicated normal chicken breast, and (P) indicated PSE-like chicken breast. In (b), the dotted line (- - - -) represented normal chicken breast, and the solid line (—) represented PSE-like chicken breast. Capital letters indicated that there were significant differences between treatment groups with different core temperatures under the same cooking method (p < 0.05). The lower letters indicated that there were significant differences between treatment groups with different cooking methods at the same core temperature (p < 0.05).