A book which integrates our knowledge of the fundamental genetics, breeding and metabolism of pigs with that of the physiology and biophysics of muscle as it relates to pig meat quality. A number of advances have recently occurred in these areas, such as in the molecular genetics of stress susceptibility in pigs. The chapters consist of edited and revised versions of papers presented at an OECD workshop held in Helsinki in June 1992, and have been written by leading international authorities from twelve countries in Europe and North America.