Peeling characteristics of the tarsometatarsal bones and influencing factors for chicken feet peeling

The process of deboning chicken feet has a significant impact on the quality and taste of chicken feet products. However, comprehensive models for its mechanical properties, particularly in terms of peel strength, are lacking. A TPA-based model for peel strength and related texture indicators, including hardness, chewiness, springiness, and adhesiveness, was developed, enabling comprehensive characterization of the mechanical behavior of chicken feet during the deboning process. Regression analysis and MATLAB-based grid search were used to optimize cooling temperature, heating time, and heating temperature, with peel strength as the main constraint. The optimal condition was identified as cooling at 5.0°C, heating for 8.00 min, and heating at 89.0°C. This study provides a quantitative optimization framework that integrates mechanical properties with texture evaluation, enabling precise control of deboning efficiency and product quality. The proposed method improves processing stability and offers a transferable modeling approach for other collagen-rich food materials in food engineering applications.