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This study was conducted to determine the effects of heat stress on pH, lipid peroxidation, protein oxidation, and functionalities of breast meat in broilers. The experimental birds were exposed to 2 temperatures: 24 degrees C (control) and 41 degrees C (heat-stressed) for 0, 1, 2, 3, and 5 h. As compared with control, the pH determinations after slaughter for 30 min and 24 h of chilling, respectively, of the pectoralis major in the heat-stressed groups were significantly lower (P < 0.05). Oxidative stability of i.m. lipid in 3- and 5-h groups (P < 0.01) and protein in 2-, 3-, and 5-h groups (P < 0.01) increased. Protein solubility of pectorilas major decreased after heat exposure. Drip loss and cooking loss were increased in groups from 1 to 5 h of exposure. A reduced strength was noted for myofibrillar protein gels of heat-stressed breasts in exposed groups (P < 0.01); also water-holding capacity of the gels was reduced in treatments of 2, 3, and 5 h (P < 0.01). The results demonstrated that preslaughter exposures to heat reduced the oxidative stability of broiler muscle protein, which might be responsible for decreased protein functionalities such as gelation.

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