intensity and homogeneity scores than meat Genetic markers for tenderness have been from NN and Nn pigs. Meat from nn pigs was identified for Duroc-Landrace pigs (Rohrer et less tender than that from NN pigs; the Nn al. 2006). Chromosome 2 region 60–66 cM pigs were intermediate. appears to be associated with all measures of Meat from pigs (Swedish Hampshire x pork tenderness and the region on chromo- Finnish Landrace) that are homozygous some 17 (32–39 cM) was associated with and heterozygous for the rendement napole measures of intramuscular fat and loineye (RN-; acid meat) allele has been shown to be area. juicier than that from noncarriers. The RN- allele also contributes to tenderness (Josell et Diet Effects on Meat Quality al. 2003). Emnett (1999) reported that
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