In order to fully utilize the processing characteristics of local chicken breed in Anhui province, Jinzhai black chicken (JBC), Huaibei partridge chicken (HPC) and White feather broiler (WFB) were boiled, fried, roasted and chopped, followed by determining the texture profile analysis (TPA), yield and the dynamic rheological properties. The results showed that JBC had the highest fat content and lowest protein content in fresh meat (P<0.05). After boiling, HPC produced the highest yield, and the lowest cooking loss, whose hardness, adhesiveness, and chewiness were significantly higher than those of others (P<0.05). WFB exhibited significantly higher hardness, adhesiveness and chewiness than those of others, with the highest yield and the best elasticity (P<0.05) after roasting. JBC had the highest yield and the best elasticity after being fried. The yields of three kinds of chicken showed significant differences after cooking (P<0.05), and the HPC had the highest elasticity, cohesiveness, adhesiveness and chewiness. In addition, JBC had the largest values of storage modulus and loss modulus. According to sensory evaluation, HPC is more suitable for boiling and chopping, and JBC is more suitable for frying, which provides a reference and guidance for further processing and utilization of HPC and JBC.
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