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Specifically, we determined the substrate that acts as the limiting factor for Maillard reaction product formation in chicken breast. All characteristics were analyzed in both raw and grill\u2010cooked breast (180\u00b0C). Breeds with high\u2010reducing sugar content in raw meat (\n                    <jats:italic>Choshu\u2010Kurokashiwa<\/jats:italic>\n                    ,\n                    <jats:italic>Hinai\u2010Jidori<\/jats:italic>\n                    , and\n                    <jats:italic>Nagoya\u2010Cochin<\/jats:italic>\n                    ) exhibited significantly more intense browning and higher concentrations of Maillard reaction products after cooking. Although\n                    <jats:italic>Awa\u2010Odori<\/jats:italic>\n                    and a broiler sample contained significantly higher free amino acid contents, their browning and Maillard reaction product formation were weak. Principal component analysis and correlation analysis confirmed that reducing sugar content was strongly correlated with Maillard reaction indicators, independent of amino acid variations. These results suggest that chicken breast meat contains abundant amino compounds, whereas reducing sugars act as the rate\u2010limiting factor. This study also revealed that high\u2010reducing sugar content and Maillard reactivity was not a universal characteristic of any\n                    <jats:italic>jidori<\/jats:italic>\n                    breed.\n                  <\/jats:p>","DOI":"10.1111\/asj.70228","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T03:44:56Z","timestamp":1786333496000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Relationships Between Maillard Reaction Products, Browning Intensity, Substrate Contents, and Physicochemical Characteristics in Raw and Cooked Broiler and Japanese\n                    <i>jidori<\/i>\n                    Chicken Breast Meat"],"prefix":"10.1111","volume":"97","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-7503-4261","authenticated-orcid":false,"given":"Shohei","family":"Murata","sequence":"first","affiliation":[{"name":"Yamaguchi Prefectural Technology Center 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