The investigations included 180 carcasses of fatteners (90 carcasses of gilts and 90 carcasses of boars) with the average carcass weight of 82.1 kg.. The type of porkers was close to the Polish Large White (PLW) and the Polish Landrace (PL). Their meatiness was evaluated according to a method used at PSTS; the investigations aimed at investigating the correlation between the meatiness as estimated using this method and the percentage content of the valuable cuts contained in carcasses, their fatness grade and sex of fatteners inclusive. It was stated that there was the highest correlation between the increase in the carcasses meatiness and a decrease in the fatness of the following cuts: neck, shoulder, loin and ham with hock and with growth of meat content in ham with hock and in loin, with a simultaneous decrease in the neck content and simultaneous increase in the ham with hock content in the total mass of valuable cuts without skin and backfat. The results of the investigations performed have not confirmed any direct influence of the porker sex on the quantity of coefficients of simple correlation between the carcass meat content & the percentage fraction of valuable cuts in the carcasses, and their fatness grade. However, the increase in the carcass weight was decidedly attributed to the increase in the fatness of particular cuts. The correlation between the fatness and the carcass weight was closer in gilts than in boars.
pigs, meatiness, fatness