Lately, poultry industry is facing numerous meat quality issues that impacts on its competitiveness. Like in pig, poultry meat is very sensitive to postmortem pH variations that in case of extreme values lead to defects of appearance, conservation and processing yields. More recently, myodegenerative defects, such as white striping and wooden breast, have appeared that are clearly related to improvement in animal growth rate and muscle yield. Meat quality is under a complex control including genetics, rearing and slaughter factors. These factors influence the way muscle develop and as a consequence its chemical composition, structure and metabolism which are all involved in the determinism of meat technological and sensory quality. Understanding of the molecular pathways that control the quality of the meat is essential for an integrated management of the latter. Recent studies have used high-throughput omics approaches, such as genomics or metabolomics, to unravel the molecular mechanisms involved in the control of meat quality traits. They were developed either on specific experimental models, such as two lines selected for poor or high processing ability, or in commercial populations affected by myodegenerative defects. These studies aimed at determining genes or molecular pathways to be targeted either by genetic selection or rearing practices to decrease the incidence of meat quality defects in poultry production. A direct application for poultry production is the development of genetic or biological markers useful for selecting breeders with a high meat quality potential. The identification of pertinent biological markers, such as blood metabolites, can also help to build predictive models to optimize the quality of poultry meat in relation to several rearing or nutritional factors. This review aims to present recent advances in the understanding of biological control of meat quality obtained thanks to high throughput omics technologies and the development of dedicated animal genetic model.