Although feeding pigs ad libitum is known to result in increased tenderness (e.g. MLC, 1989), there would be benefits in reduced cost of production if this could be obtained without the concomitant reduction in feed efficiency and carcass leanness. The ad libitum effect on tenderness could be due to higher lean tissue growth rate (LTGR) and associated increased protein turnover and muscle enzyme activity, but other factors may also contribute, such as reduced feeding stress compared to restricted feeding. The aim of this trial was to assess the eating quality of pork from pigs reared in a range of housing and nutritional treatments, designed to give a wide variation in LTGR.