The aim of this study was to determine the influence of high meatiness of pig carcasses (over 60%) on the quality of pork, with special emphasis on PSE conditions. It was observed that pork from carcasses with meatiness over 60%, compared to the control group (meatiness 55-60%), was characterised by a higher level of protein and lower level of total and intramuscular fat. A low level of intramuscular fat content in pork from carcasses in which meatiness was over 60% caused a deterioration in juiciness. The class of meatiness did not have significant effect on average value of the technological properties and the meat color. On the other hand it was found that pork from carcasses with meatiness over 60% was characterised by a higher frequency of PSE occurrence, which confirms the negative effect of higher carcass meatiness on the quality of meat. It should be also noted that the high rate of PSE pork was observed despite the fact that the population was free of stress syndrome gene. That could be an indication that taking care of the animals welfare must be recognized as a critical point in high quality pork production systems, regardless of the genotype.
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