Abstract The effects of age and sex on objective texture attributes of hot-stripped broiler breast meat were determined. Birds were raised to 7, 9, 10, or 11 weeks of age, processed, Pectoralis major muscles stripped from the unchilled noneviscerated carcasses, frozen, thawed, water cooked, and objectively profiled for hardness, springiness, cohesiveness, and chewiness. Breast meat from male broilers was significantly springier and more chewy than those from females. The textural attributes of hardness, springiness, and chewiness increased with age, and cohesiveness decreased. Breast meat stripped hot from 11-week-old birds resulted in values for hardness, springiness, and chewiness that were significantly higher than corresponding values from the other three ages.