Meat quality has become an important issue in recent years in poultry. Indeed, with the progress made in terms of growth and muscle development, severe quality defects have appeared, which penalize the competitiveness and image of standard chicken production. According to the literature, these defects, especially White striping and Wooden breast, involve lesions related to inflammation, oxidative stress and cell regeneration processes that are partly explained by energy deficits and metabolic reorientations at the muscle level. In this presentation, we will review the mechanisms that lead to the development of muscle defects in chickens and the possible solutions to reduce their incidence at slaughter.