The objective of the investigations performed was to evaluate the quality of meat obtained from fatteners of various genetic groups: I – wbp♂x puławska♀ (n = 15), II – pietrain♂x wbp♀ (n = 8), and III – pietrain♂x pbz♀ (n = 15). The half carcasses have been chilled for 24 h. During the post-slaughter jointing, samples of the musculus longissimus lumborum and of the musculus semimembranosus were taken in order to determine the physical properties and the chemical composition of meat. With the use of PQM I-KOMBI, INTEK GmbH, the pH reaction and electrical conductivity were determined, The measurements were performed 45 min and 24 h after the slaughter. Additionally, the water absorption was determined 48 h post mortem (i.e. percentage of free water, as well as drip loss and cooking loss). After a 30minute exposition, the colour of meat (L*a*b* values) was evaluated using a Minolta CR-310 chromaticity meter. On the basis of the results obtained, we stated that the genetic groups significantly influenced the discriminants of physicochemical quality of pork, although it was difficult to conclude whether or not there is any explicit influence of a certain genotype on all the parameters of meat quality. Generally, the best quality features (and especially the water absorption) were stated in group I (wbp♂x puławska♀) of hybrid meat. It possibly resulted from the beneficial influence of the special Puławy breed type.
pigs-hybrids, meat quality