Changes in the safety and edible quality of stir-fried chicken packaged using coated tinplate bowls during open-fire reheating: Experimental and visualization modeling

Due to limitations in packaging materials and unclear heat and mass transfer mechanisms, ready-to-eat meat products encounter safety and quality challenges during reheating. This study combined experimental and simulation calculations to investigate changes in safety, texture, water status, and flavor profile of stir-fried chicken breast meat in coated tinplate bowls during open-fire reheating (0–6 min). The migration of heavy metal elements from the coated tinplate bowls remained within safe limits after 6 min. Open-fire reheating caused slight damage to the polypropylene film's thermal stability and crystal structure. The stir-fried chicken breast meat exhibited the lowest hardness (5.43 N) and chewiness (1226.13 N) after 5 min, while the lowest springiness value (0.46 mm) was observed at 6 min, coinciding with peak volatile organic compound concentrations. Increased heat penetration during the later stages (4–6 min) accelerated water migration, significantly increasing free water content (P < 0.05). Furthermore, the “Stir-fried chicken breast meat-coated tinplate bowl” visualization model effectively validated the temperature and water status of stir-fried chicken breast meat during reheating. Overall, this integrated approach provides valuable insights into the quality changes of ready-to-eat meat products packaged using coated tinplate bowls during open-fire reheating.