## 3 Results and Discussion
### Thermal Treatment Parameters Optimization
This review focuses on the sources of variability, especially in perimysial IMCT, and challenges some accepted ideas about its behavior during denaturation, its effect on shrinkage during high cooking temperatures, and the concept of IMCT as an unchanging \"hard background\". IMCT predominates in the shear strength of raw and lightly cooked muscle; however, at cooking temperatures ranging from 70 to 80 \({}^{\circ}\)C, its influence diminishes compared to the myofibrillar component. The thermal denaturation temperature of IMCT collagen, as indicated by differential scanning calorimetry under fast heating rates, typically falls within the range of 62-67 \({}^{\circ}\)C. Nevertheless, collagen denaturation is a complex, multistep process sensitive to heating rate, with denaturation occurring at temperatures as low as 55-60 \({}^{\circ}\)C under slow heating regimes such as slow roasting or sous-vide cooking. While it's commonly believed that collagen shrinkage at temperatures above 65 \({}^{\circ}\)C leads to meat wastage, available evidence does not support this notion. Factors affecting growth rate can modify the amount and thermal stability of IMCT collagen, with recent models outlining these effects. The identification of thermally stable IMCT collagen as the primary determinant of connective tissue's contribution to cooked meat elasticity underscores the importance of investigating mechanisms governing the degradation or regeneration of this specific fraction [46]. All analyzed factors exhibited statistically significant effects on the dynamics of actin process denaturation in linear terms, specifically temperature, humidity, and fan rotation speed (\(p\leq 0.001\)). Furthermore, all interactions among these factors, such as temperature \(\times\) humidity, temperature \(\times\) fan rotation speed, and humidity \(\times\) fan rotation speed, demonstrated statistically significant impacts on the process of actin denaturation (\(p\leq 0.05\), \(p\leq 0.001\), \(p\leq 0.05\); respectively). Nevertheless, quadratic terms for humidity and hot air movement speed did not demonstrate a significant influence (\(p>0.05\)). Conversely, only temperature exhibited a significant influence on the extent of actin denaturation in quadratic terms (\(p\leq 0.001\)). In the [PERSON] et al. 's study [47], the process of protein thermal denaturation plays a crucial role in the texture and overall delicacy of Beijing roast duck. The study demonstrates that the equation correlating surface and center temperature can effectively predict the real-time center temperature of the roast duck, guiding parameter settings for industrialization and the development of new roasting equipment. This advancement contributes to the industrialization and intelligent transformation of the Beijing roast duck production process. Specifically, the denaturation of actin during thermal processing exerts a substantial influence on the texture properties changes compared to myosin denaturation level. The study highlights the significance of intermolecular forces in the denaturation of main myofibrillar proteins during the roasting process. Notably, myosin thermal degeneration occurs around the 20-min mark, while complete denaturation of main myofibrillar proteins is observed at approximately 40 min [47]. The investigation delved into how specific factors influenced cooking loss during the simulation of goose breast fillet roasting. Findings unveiled that temperature (\(p\leq 0.001\)) significantly affected cooking loss in linear terms. Conversely, the humidity level inside the chamber and fan movement showed no significant impact on changes in goose meat weight during roasting (\(p>0.05\)). Moreover, there were no significant interactions identified between temperature \(\times\) fan speed, temperature \(\times\) humidity, and humidity \(\times\) fan speed (\(p>0.05\)). Also, none of the factors, including temperature, humidity, and fan speed, demonstrated a significant influence on cooking loss after roasting in quadratic terms (\(p\leq 0.05\)). [PERSON] et al.