Ultrasonication improves the quality of chicken breast meat by altering its physicochemical properties, texture, and amino acid profile, enhancing palatability and flavor. The study investigated the effects of ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on chicken breast meat. Results showed that ultrasonication reduced pH, cooking loss, hardness, and chewiness, while increasing lightness and yellowness. It also increased essential amino acids, including glutamic acid, alanine, and glycine, and free amino acid content, contributing to savory and umami flavors. Scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) analyses revealed structural and chemical changes in the meat, potentially improving tenderness, juiciness, and overall palatability. The study found that 500 W/10 min treatment significantly increased free amino acid content, while 800 W/30 min treatment had the lowest increase. Ultrasound treatment also affected color parameters, with 800 W/10 min treatment showing the highest lightness. Cooking loss was not significantly affected, but 300 W treatment resulted in lower cooking loss. Textural properties were influenced by treatment duration and intensity, with 800 W/30 min treatment increasing hardness, adhesiveness, springiness, and gumminess. FTIR analysis showed changes in protein structure and lipid oxidation, suggesting potential impacts on flavor and shelf life. Overall, ultrasonication can enhance the quality of chicken breast meat by improving its physicochemical properties, amino acid profile, and sensory attributes.Ultrasonication improves the quality of chicken breast meat by altering its physicochemical properties, texture, and amino acid profile, enhancing palatability and flavor. The study investigated the effects of ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on chicken breast meat. Results showed that ultrasonication reduced pH, cooking loss, hardness, and chewiness, while increasing lightness and yellowness. It also increased essential amino acids, including glutamic acid, alanine, and glycine, and free amino acid content, contributing to savory and umami flavors. Scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) analyses revealed structural and chemical changes in the meat, potentially improving tenderness, juiciness, and overall palatability. The study found that 500 W/10 min treatment significantly increased free amino acid content, while 800 W/30 min treatment had the lowest increase. Ultrasound treatment also affected color parameters, with 800 W/10 min treatment showing the highest lightness. Cooking loss was not significantly affected, but 300 W treatment resulted in lower cooking loss. Textural properties were influenced by treatment duration and intensity, with 800 W/30 min treatment increasing hardness, adhesiveness, springiness, and gumminess. FTIR analysis showed changes in protein structure and lipid oxidation, suggesting potential impacts on flavor and shelf life. Overall, ultrasonication can enhance the quality of chicken breast meat by improving its physicochemical properties, amino acid profile, and sensory attributes.