The objective of the study was to characterize pale breast meat, compare it with normal colored breast meat, and determine whether it should be considered pale, soft, and exudative (PSE). Characteristics of 20 normal and 20 pale broiler breasts, obtained at a commercial slaughter plant, were evaluated. Compared with normal meat, the pale breast meat had a significantly (P < 0.05) lower pH (5.7 vs. 5.9), higher color L* value (60.0 vs. 55.1), higher drip loss (1.34 vs. 0.87%), lower marinade uptake (31.2 vs. 44.3%), and lower cooking yields (95.2 vs. 105.8%). Protein solubility in pale samples was slightly (P < 0.05) lower than in normal samples, which suggests increased protein denaturation in the pale breasts. Correlations between pH and L* value (r = -0.76), pH and marinade uptake (r = 0.64), sarcoplasmic protein solubility and L* value (r = -0.71), and sarcoplasmic protein solubility and moisture uptake (r = 0.66) and cooking yield (r = 0.66) were significant (P < 0.05). Correlations between total protein solubility and moisture uptake or cooking yields were not significant. The low ultimate pH of pale breast muscle appears to be the main determinant of its low water-holding capacity (WHC). This lower pH was unrelated to a higher lactate concentration or glycolytic potential of the pale muscle. Further research is needed to determine the causes of the low pH and possible measures to increase the pH (and functionality) of pale broiler breast muscle. Because the pale breast muscle has a low WHC, it can be considered PSE.