For more than 20 years, meat quality has become a major issue for the broiler industry, due to the development of cuts and processed products. As in pork, defects related to the kinetics of post-mortem pH fall were first described, with cases of pale and exudative PSE-like meat. More recently, structural disorders, described as myopathies, have appeared, affecting the technological, sensory and nutritional properties of the meat. Much work has been done to understand the etiology of these defects and their links with other production traits. This research, still in progress, is necessary to help the poultry sector to implement efficient strategies against meat defects, both through genetic improvement and adaptation of breeding conditions.