The aim was to characterize the turkey breast meat affected by the different degrees of severity of White Striping myopathy and to evaluate the influence of this myopathy on the quality of the meat and the qualitative characteristics, sensory acceptance and stability during storage of a cooked sausage, as well as to evaluate the effects of adding different levels of chitosan on qualitative characteristics, sensory acceptance and stability during storage in cooked sausage made from turkey meat with White Striping myopathy. In the first study, the whole breast was classified macroscopically and weight and morphometric measurements were evaluated. Subsequently, the muscle was separated and evaluated for histological characteristics, color, pH, water retention capacity, cooking loss, shear force, sarcomere length, collagen content, proximate composition, cholesterol and fatty acids. In the second and third study, a cooked sausage of turkey meat with myopathy and another cooked sausage of turkey meat with myopathy with different levels of chitosan (Control, 1.5% and 3.0%) were processed, stored for 56 days and evaluated for proximate composition, pH, color, texture profile, cooking loss, water retention capacity, water loss by pressure, TBARS, microbiological and sensory evaluation. The results of the first study showed the muscles with myopathy exhibited higher weights and fiber diameter. The increase of severity increased (P < 0.05) the value of ash, insoluble and total collagen and color parameter L * and, decreased (P < 0.05) the value of proteins, shear force and color parameter a *. In the second study, the increase in severity increased (P < 0.05) the content of lipids and TBARS and decreased (P < 0.05) the hardness, gumminess and chewiness of sausages. During storage, the moderate and severe sausages showed an increase (P < 0.05) in pH values during storage, an increase (P < 0.05) in the color parameter of a * in moderate sausages and an increase (P < 0.05) in the color parameter b * in severe sausages. Severe sausages had the lowest global acceptance. In the third study, the addition of chitosan decreased (P < 0.05) the moisture content, lipids, proteins, pressure, water retention capacity and color parameter L * and increased (P < 0.05) the ash content, pH and color parameter b *. The use of 1.5% chitosan increased (P < 0.05) the hardness, cohesiveness, gumminess and chewiness and, the Control and 1.5% Chitosan treatments increased the color parameter a * (P < 0.05). During storage, the pH values were higher (P < 0.05) between treatments with chitosan, the color parameter a * increased at the beginning and color parameter b * increased at the end of storage. Sensorially, the Control and 1.5% chitosan treatments were the most preferred among the tasters. Therefore, myopathy in its different degrees of severity caused changes in the histological and quality characteristics of turkey meat, however it can be used in cooked sausages, enriched or not with chitosan (up to 1.5%), being a viable alternative for use and adding value to this type of meat.