The aim of this study was to evaluate the microbiological quality, pH values, and sensory parameters of swine meat in order to determine its status depending on lung pathologies established after slaughter. Standard bacteriological techniques were used for microbiological analysis. Total aerobe count during the periods of the experiment increased in all investigated swine groups having different degrees of lung lesions. The study results showed that marked lung alterations influence the microbial quality of pork. The total aerobe counts in swine meat with a medial degree of pneumonia had no influence on the microbiological quality of the meat. It was demonstrated that the meat pH of healthy pigs was lower whereas the mean value of pH of pigs with various degrees of lung lesions was higher. The meat pH of swine with lungs highly affected by pneumonia showed the highest values, which indicated that pH changes depend on lung affections that suggest it technological quality. Lung pathologies influenced meat sensory parameters as well. Swine meat highly affected by lung lesions putrefied at the 6th d after slaughter.
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