Frequency of meat quality classes in fatteners from the mass population

The aim of the study was to evaluate the frequencies of meat quality classes in pigs from the mass population. The study was carried out in the spring/summer season on 220 fatteners. The rearing and pre-slaughter handling conditions were the same for all animals. Slaughter and carcass handling were carried out according to the procedures used at the meat plant. The research material was similar in terms of hot carcass weight (85.27 ±3.06 kg) and lean meat content (58.02 ±2.76%). The results have shown that significant issues for the pork meat industry are acid meat (AM, with low suitability for processing) and exudative meat. The percentage of AM meat was as high as 25%, while 68% was exudative meat within the category of meat assessed as RFN (red, firm, normal). For accurate and detailed conclusions, studies must be conducted in fatteners of known origin (genotype).