This chapter reviews the genetic and environmental deviations of color and texture in meat, with emphasis mainly on PSE and DFD defects. Color deviations include abnormally paler or darker color, whereas texture deviations mainly address meat tenderness or toughness, or even muscle destruction. Both are influenced by intrinsic factors such as rigor mortis development in muscle, muscle features and animal stress reactivity. Extrinsic factors affecting color and texture deviations include rearing conditions, pre-slaughter treatment, slaughter techniques, and carcass processing conditions. In this chapter, a focus on genetic determinants of color and texture deviation is done on Halothane and RN genes for pigs, myostatin gene for cattle, callipyge gene for sheep, and myopathies for poultry. Handling and chilling conditions also are presented.