The elasticity of diced chicken in the CGP meal increased at the second month.Both toughness and frailty significantly decreased while cohesion increased at the third frozen-storage month.

• 鸡胸肉冻藏至第2个月时，与新鲜制备未冻藏的样品比较，弹度显著增加，冻藏至第3个月，硬度、脆度显著下降，凝聚度显著增加；