Producing high quality pork has become a major goal of swine industries worldwide. Pork quality is a very broad term that encompasses many aspects including hygienic, technological, and organoleptic attributes. From an economic perspective, two critical components of pork quality are muscle colour and water-holding capacity. There is evidence that the incidence of pork colour and water-holding capacity defects are increasing in many countries. For example, slaughter plant surveys carried out in the US suggested that between 1993 to 2003 the incidence of Pale Soft Exudative (PSE) pigmeat increased from less than 10% to above 15% of carcasses, despite a major effort by all sectors of the industry to reduce this problem. This review will focus on nutritional approaches to enhancing the colour and waterholding capacity of pork.