“…Of all the possible mechanisms of increasing muscle deposition, only the mechanism that involves suppression of protein degradation will result in decreased meat tenderness. Unfortunately, suppression of protein degradation seems to be the mechanism that is responsible for differences in the rates of muscle growth in domestic animals (Bohorov, Buttery, Correia, & Soar, 1987;Koohmaraie, Killefer, et al, 1995;Maruyama, Sunde, & Swick, 1978;Reeds, Hay, Dorwood, & Palmer, 1986). The best examples in support of the negative effects of the suppression of myofibrillar protein degradation on meat tenderness are two welldocumented cases.…”