Changes in some properties of cooked 22-week-old Qingyuan Partridge chicken breast were investigated. Cooking losses of meat increased significantly in the range $55-85^{circ}C$ (p<0.05). The heated chicken muscle became lighter and yellower. The shear value of meat decreased markedly to a minimum at $65^{circ}C$, and increased dramatically upon cooking from 65 to $85^{circ}C$ (p<0.05) with a slight increase from 85 to $100^{circ}C$ (p>0.05). The texture profile analysis parameters of meat changed independently with increasing temperature. Muscle fibers decreased to a minimum (p<0.05) at $65^{circ}C$ with an increase from 65 to $75^{circ}C$. A significant decrease in solubility of salt-soluble myofibrillar proteins (p<0.05) and an increase in the content of heat-soluble collagen in the range $55-65^{circ}C$ were observed. The results demonstrated that cooking temperature had significant effects on the thermal-induced changes of older chicken and marked changes were happened from 55 to $85^{circ}C$.