and responses in IMF reported in divergent lines
selected for carcass lean content (Karamichou et al., 2006b).
Sire group had no effect on myofibrillar fragmentation
index (Hopkins and Hegarty, 2004), which indicates that
the poorer consumer scored tenderness was not due to a
decrease in proteolytic degradation in the meat that was
aged for 5 days. Despite the high error around the regression
coefficients for the relationships between sire EBVs
and sensory traits, the results suggest that selection for
increased muscling may impact adversely on sensory traits.