Objective: To analyze the main exogenous pro-oxidizing agents in chicken breast meat and its effect on the oxidative phenomenon.Design/methodology/approach: Chicken breast (Pectoralis major) in the form of patties (25 g) was used to establish the different treatments: T1 - ground chicken breast, T2 - freeze and thaw cycle, T3 - vacuum packed, T4 - dehydrated, T5 - cooking in a water bath, T6 - addition of NaCl, T7 - cooking on the grill and T8 - exposure to LED light. After treatment, they were stored at 4 °C for 15 d and analyzed at 0, 3, 6, 9, 12 and 15 d. The variables analyzed were weight loss, color, pH, titratable acidity and 2-ThioBarbituric Acid Reactive Substances (TBARS), using a completely randomized design (DCA), with an analysis of variance (ANOVA) and means comparison test (Tukey; P0.05). Results: It was confirmed that ground chicken meat, subjected to heat treatment (grilled-T7 and water bath-T5) and stored in refrigeration at 4 °C, exhibited greater pro-oxidant action reflected in the greater weight losses, luminosity and TBARS. Limitations/implications: Not having different levels of oxidative application in each treatment. Findings/conclusions: It is possible to understand the lipid oxidation of chicken meat under the study of the application of different pro-oxidizing agents.
