In the study, an attempt was made to assess the impact of storing major elements of wild boars and pigs from battery farming at a near cryoscopic temperature (n.c.t.) and of thermal treatment thereof on the structure of muscle tissue. The analysis of the impact was made in comparison to samples stored under the frozen conditions. It was proved that the storage of meat of both the wild boars and the pigs at a near cryoscopic temperature beneficially impacted the muscle tissue structure that was significantly less destructed compared to changes, which occurred in the raw material kept under the freezing conditions. The most essential differences in the structure of pigs’ and wild boars’ muscles consisted in the spatial arrangement of muscle fibres within fascicles (bundle of muscle fibres). During storage, the muscles of wild boars retained their characteristic muscle tissue structure; however, in the pork meat of ‘plw’ (Polish Large White) pig breed, a dislocation of fibres was found within the fascicles.