The coefficients of correlations were calculated for the correlations existing between: psoas and leaf fat weights, pH₁ of meat and the weight and percentage meat and fat content in both the primary cuts and total primary cuts; also the coefficient of correlation between and the traits characterizing the quality of the meat, i.e. colour brightness, and the contents of dissolved protein were computed, too. The investigations included 40 crossbred gilts coming from the crossing of PLW sows and BL boars grown under standardized conditions, and slaughtered on the 185^th day of their life, with their body weight of about 99 ± 5.6 kg. A detailed dissection of respective primary cuts and meat quality assessment were conducted according to the methodology applied by the Polish Pig Testing Station (SKURTCh). The psoas weight was correlated (P ≤ 0.01 and P ≤ 0.05) with meat weight, and with its percentage content in respective primary cuts (except shank), and, also, negatively correlated with the percentage fat content in those cuts (except ribs). The highest values of coefficients of correlation were stated between the psoas weight and the loin weight, as well as the total meat weight in primary cuts (r = 0.72) and the weight of proper ham (r = 0.66). The highly significant values of coefficients of correlation were stated between the leaf fat weight and the percentage meat and fat content in respective primary cuts. The highest correlations were stated between the leaf fat weight and the percentage fat content in proper ham and total primary cuts (r = 0.60). The acidity of meat (pH₁) was negatively correlated (P≤0.01) with the meat quality traits investigated. The psoas and leaf fat weight might be useful to estimate the meat and fat content of pork carcasses, and the value of pH₁ of the meat is an indicator of the meat quality traits.