本試驗使用12週齡桂丁雞及飼養5週齡商用白肉雞雞胸肉，比較真空低溫烹調(舒肥)與水煮方式對其肉質特性之影響。桂丁雞及白肉雞雞胸肉舒肥組之蒸煮失重分別為5.93%及8.40%，顯著低於水煮處理組24.12%及28.67%；舒肥處理之桂丁雞及白肉雞雞胸肉的汁液率分別為36.87%及34.83%，亦顯著高於水煮處理組25.72%及25.74%；質地剖析結果水煮白肉雞雞胸肉的咀嚼指標最差，舒肥處理可增加肉的嫩度與品質；舒肥桂丁雞總游離胺基酸含量為52.24 mg/100 mL，較舒肥白肉雞胸肉的35.5 mg/100 mL增加47%，且為甜味、甜味/鮮味、鮮味及和鹹味/甜味有關之游離胺基酸含量較高。感官品評分析，整體接受度以舒肥桂丁雞胸肉最高，其次為舒肥白肉雞，水煮桂丁雞及白肉雞的整體接受度較低；鏡檢結果顯示，白肉雞雞胸肉的肌纖維肌束最粗，桂丁雞胸肉的肌束最細；水煮雞胸肉乾柴，而舒肥雞胸肉水亮飽滿。綜合上述結果顯示，舒肥處理可減緩肌肉收縮，降低肉的蒸煮失重及提高多汁性，獲得多汁且軟嫩的肉質，增加肉質鮮嫩口感；飼養12週齡的桂丁雞雞胸肉總游離胺基酸較較高，且鮮味及甜味之游離胺基酸顯著高於白肉雞雞胸肉，因此其具有鮮美甘甜且多汁的優點。綜合上述，經由選雞品種及雞肉透過舒肥加工方式則可改進肌肉品質，將增加其在消費市場發展的潛力。

In this experiment, 12-week-old Guiding chicken and 5-week-old commercial white broiler chicken breast were used to compare the effects of sous-vide cooking (sous-vide) and boiling on their meat quality. The cooking weight loss of Guiding chicken and white broiler chicken breast in the sous -vide group was 5.93% and 8.40%, respectively, which were significantly lower than 24.12% and 28.67% in the boiled treatment group. The juice rate of Guiding chicken and broiler chicken breast treated with sous-vide was 36.87% and 34.83%, respectively, which were significantly higher than those of the boiled treatment group, 25.72% and 25.74%. The texture analysis results showed that the chewiness of boiled white broiler chicken breast was the worst, and sous-vide treatment could increase the tenderness and quality of meat. The total free amino acid content of Guiding chicken was 52.24 mg/100 mL, which was 47% higher than that of sous-vide white broiler chicken breast (35.5 mg/100 mL), and mainly free amino acids content are higher related to sweet, sweet/umami, umami and salty/sweet. According to the sensory evaluation analysis, sous-vide Guiding chicken breast has the highest overall acceptance, followed by sous-vide white broiler, and the overall acceptance of boiled Guiding chicken and boiled white broiler is lower than the sous-vide method. Guiding chicken breasts have the thinnest muscle bundles. Boiled chicken breasts are dry, while sous-vide chicken breasts are bright and plump under microscopic examination. Based on the above results, it is shown that the sous- vide treatment can slow down muscle contraction, reduce the cooking weight loss of chicken breast, improve the juiciness of the meat, obtain juicy and tender meat, and increase the taste of umami and tenderness. The total free amino acids of chicken breast are higher for 12-week-old Guiding chicken, and the free amino acids such as umami and sweetness are significantly higher than those of white-broiled chicken breast; therefore, it has the advantages of deliciousness, sweetness, and juiciness. In summary, the chicken muscle quality can be improved through the selection of chicken breeds and the sous-vide process of chicken, which will increase its development potential in the consumer market.