求翻译：本实验通过对鸡胸肉在-18℃（普通冰箱） 、-24℃（空气）、-24℃（加蓄冷板）、-25℃（西门子）四种条件下冻藏，测试鸡胸肉的物理和化学变化，反应不同条件下冷藏对鸡胸肉汁液流失，压榨损失，蒸煮损失，色泽，肌原纤维蛋白溶解度，总蛋白含量，巯基含量的变化。是什么意思？

This experiment chicken breast in a -18 ° C (refrigerator), -24 ° C (air), -24 ° C (plus storage plate), the four conditions of -25 ° C (Siemens) frozen, test chicken breast physical and chemical change, to respond differently under the conditions of chilled chicken breast juice loss, crushing loss,

In this lab the chicken breast in the - 18 °) C (ordinary refrigerator - 24 °, C (air), and - (plus 24 °C the cold plate), -25 °C (Siemens) 4 under the conditions of frozen chicken breast test collections, physical and chemical changes of the meat, and the response under different conditions of froz

This experiment through to the chicken breast meat in - 18℃ (ordinary refrigerator), - 24℃ (air), - 24℃ (adds hold-over plate), - 25℃ (Simens) under four kind of conditions deep-freezes, test chicken breast meat physics and the chemical change, responded under the dissimilar condition refrigerates t

This experimental by on chicken breast in-18 ℃ (General refrigerator), and-24 ℃ (air), and-24 ℃ (plus storage cold Board), and-25 ℃ (Siemens) four species conditions Xia frozen reservoir, test chicken breast of physical and chemical changes, reaction different conditions Xia refrigerated on chicken

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