the complexity of inheritance and genetic correlations among pig growth and muscle/meat quality characteristics. It is plausible to reason that pork water-holding capacity and sensory characteristics are dependent on a combination of particular genetic background/breeding program and individual genetic predisposition of the animal for growth performance.

and Implications Differences in pork quality were observed between the three age groups defined by age at 275 pounds. Faster growing pigs had pork loins with higher marbling scores and greater lipid content than slower growing pigs. Loins from faster growing pigs had lower juiciness and tenderness scores than loins from slower growing pigs. Differences in pork quality could not be attributed to lower ultimate pH, but could be due to variations in postmortem proteolysis associated with growth.