This study investigates the effects of ultrasonication on the physicochemical, palatability, and amino acid profiles of chicken breast meat. The research explores the impact of varying ultrasonic power levels (300, 500, and 800 W) and durations (10 and 30 minutes) on chicken breast meat. Key findings include: 1. **Physicochemical Characteristics**: Ultrasonication reduced the pH and cooking loss while increasing lightness and yellowness values, indicating improved tenderness and juiciness. 2. **Amino Acid Profiles**: The treatment enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine, as well as free amino acid content, which contributes to better flavor. 3. **Texture and Structure**: Significant changes in texture and structure were observed, as evidenced by scanning electron microscopy (SEM) images and Fourier transform infrared spectroscopy (FTIR) spectra. 4. **Cooking Loss**: Samples treated with 300 W ultrasonication had a significantly lower cooking loss compared to untreated samples, suggesting better water retention during cooking. The study concludes that ultrasonication can enhance the quality of chicken breast meat by improving its tenderness, juiciness, and overall palatability, making it a promising technique for the poultry industry.This study investigates the effects of ultrasonication on the physicochemical, palatability, and amino acid profiles of chicken breast meat. The research explores the impact of varying ultrasonic power levels (300, 500, and 800 W) and durations (10 and 30 minutes) on chicken breast meat. Key findings include: 1. **Physicochemical Characteristics**: Ultrasonication reduced the pH and cooking loss while increasing lightness and yellowness values, indicating improved tenderness and juiciness. 2. **Amino Acid Profiles**: The treatment enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine, as well as free amino acid content, which contributes to better flavor. 3. **Texture and Structure**: Significant changes in texture and structure were observed, as evidenced by scanning electron microscopy (SEM) images and Fourier transform infrared spectroscopy (FTIR) spectra. 4. **Cooking Loss**: Samples treated with 300 W ultrasonication had a significantly lower cooking loss compared to untreated samples, suggesting better water retention during cooking. The study concludes that ultrasonication can enhance the quality of chicken breast meat by improving its tenderness, juiciness, and overall palatability, making it a promising technique for the poultry industry.