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1 Introduction 2 Causes of the occurrence of pale, soft and exudative meat: genetic factors 3 Causes of the occurrence of pale, soft and exudative meat: ante-mortem stress 4 Causes of the occurrence of pale, soft and exudative meat: slaughter and post-mortem factors 5 Characteristics of pale, soft and exudative meat: physico-chemical and microbial properties 6 Characteristics of pale, soft and exudative meat: technological properties 7 Reducing the incidence and mitigating the impact of pale, soft and exudative meat quality: genetic and epigenetic strategies 8 Reducing the incidence and mitigating the impact of pale, soft and exudative meat quality: pre-slaughter strategies 9 Processing strategies to reduce the incidence and mitigating the impact of pale, soft and exudative meat quality: functional ingredients 10 Processing strategies to reduce the incidence and mitigating the impact of pale, soft and exudative meat quality: technologies 11 Detection of pale, soft and exudative meat 12 Conclusion 13 Where to look for further information 14 References