Production of chicken meat has undergone are markable growth in recent years, due to recent advances in animal technology. As a result of the growth in demand, meat producers began to diversify their products with a view to increasing its value and shelf life (Volpato et al., 2007). The poultry meat has a high risk of contamination during processing. The main factors determining the deterioration of poultry meat are storage temperature, types and number of psychotropic bacteria (Tuncer and Sireli, 2008). With regard to the temperature changes over the supply chain, variation on microbial growth is an essential measure to predict the shelf life of foods, particularly with regard to spoilage microorganisms and assessed risk for pathogen-carrying food (Bobelyn et al., 2006). Many pathogens can be detected in the carcasses of poultry after processing (Newell et al., 2001). Psychrotrophic microorganisms are commonly found in food, which can grow even at cooling temperature and thus deteriorate meat. The aerobic mesophilic microorganisms can be used for assessing and monitoring the sanitary conditions of equipment and utensils during processing (Morton,2001). One of the most often causes of Salmonella infection in humans is handling poultry carcasses and raw products parallel to consuming cooked chicken meat (Panisello et al., 2000). The coliforms are used to check the sanitary conditions of food (Suwansonthichai and Rengpipat, 2003). The meat processing improves its palatability, enhancing the flavor and changing the cutting force, besides increasing the shelf life of products because many proteolytic enzymes get inactivated, which eventually reduces the appearance of unpleasant odors for a long time when stored under refrigeration. The chicken breast color is associated with the purchase intent and its softness influences the overall acceptability during the tasting (Zapata et al., 2006). Over the last decades, the determination of food shelf life has become a study and research topic (Manzocco and Lagazio, 2009). The objective of this study was to estimate the microbial, color, cutting force and sensory shelf life of industrialized cooked chicken breast meat subjected to different storage temperatures