The objective of the present work was to evaluate the usefulness of electrical conductivity measurements taken post mortem at different moments in time for the purpose of determining the quality properties pork meat. The investigations included different genetic groups of animals studied. The results obtained were statistically significant correlations between the electrical conductivity and the meat quality properties of different groups of animals; thus, they confirmed the usefulness of this specific parameter to determine quality of pig meat, particularly in a group of animals showing genetic predispositions to produce a PSE meat (890 line). The largest number of statistically significant coefficients of correlation was stated between the electrical conductivity measured in 120 minutes after the slaughter and the analyzed properties (including drip loss and water holding capacity) of animals that were free of the HALⁿ gene (L, LxD, LxY). Therefore, it is concluded and confirmed that it is possible to apply this parameter while differentiating meat quality (considered a standard quality) as necessary in the meat processing technology.