The objective of the paper was to compare the quality of meat obtained from fatteners the carcasses of which were classified under individual commercial classes according to the EUROP system. The investigations included 100 fatteners originating from a mass raising farm located in a region in centraleastern part of Poland. While analysing the natural drip loss from the muscles investigated, no significant differences were recorded among commercial classes of the EUROP system. When assessing the chemical composition of a longissimus dorsi muscle, it was indicated that the meat from carcasses classified under Class ‘E’ showed significantly lower contents of dry matter and fat compared with Class ‘P’. However, the carcasses from Class ‘E’ and ‘U’ contained significantly more protein in a semitendinous muscle compared with the carcasses under Class ‘P’.
fatteners, carcass classification, meat quality