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The effects of thermal processing on the texture and collagen properties of ready‐to‐eat chicken claws were investigated and the relationship between the texture of chicken claws and the collagen properties of connective tissue was further discussed. The texture, sensory and collagen characteristics (content, solubility, and structure), and the degradation of insoluble collagen of chicken claws underwent thermal processing at 90°C/30 min, 100°C/30 min, 115°C/15 min, and 121°C/10 min were measured. The results showed that thermal processing significantly reduced the textural parameters (hardness, springiness, cohesiveness, chewiness, and resilience) of chicken claws, and the textural deterioration intensified with the increase in temperature. Thermal processing aggravated the degradation of collagen fibers in cooked chicken claws, resulting in decreased insoluble collagen content and increased collagen solubility. Moreover, higher thermal processing temperature produced more soluble collagen components composed of low‐molecular weight peptides. The textural deterioration of chicken claws caused by thermal processing was related to the decrease of insoluble collagen content and the increase of content of soluble collagen composed of low‐molecular weight peptides. On the one hand, the decreased of insoluble collagen content led to the weakening of connective tissue. On the other hand, low‐molecular weight peptides hindered the cooling renaturation of soluble collagen, leading to the formation of gels with poor mechanical properties.

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