The aim of this study was to compare sensory and technological meat qualities from Label Rouge and BUT9 turkey lines. Meat quality measurements included color evolution during a 8-d storage period, water holding capacity (WHC) and texture. Protein extractability were also evaluated. Two dimensional electrophoresis (2-DE) gels were performed in order to study muscular proteins in both lines. Samples were collected at 24h post mortem. Few color differences were reported. Indeed, only yellowness (b* value) of muscle Pectoralis major was higher in Label compared to BUT9 birds. Chilling, drip, thawing and cook losses were measured. Label turkey meat had higher chilling and drip losses than BUT9 turkey meat. There were no differences in thawing and cooking losses between genetic types. Total water losses were similar between the 2 lines. Processing ability was measured using Napole yield and meat batter. In both cases, Label meat had a better yield of about 3 points compared to BUT9 line. This could be explained by the higher protein extractability with low and high ionic strength buffers of Label than BUT9 meat. To try to explain these differences in processing yield and protein extractability, we used proteomic tools and more particularly 2-DE gels. Whole muscle proteins were extracted and analyzed using 2-DE gels. After gel image analysis, 101 spots were identical in both genetic types, 53 spots were only found in Label line and 13 were only present in BUT9 line. 40% of the spots were identified (Table 3). 53% of the identified proteins belong to proteins of the metabolism, 13% are contractile proteins, 13% are cell defense proteins and 20% correspond to other functions.