The objective of the presented research project was to analyze pork quality factors with regard to various breeders of slaughter animals. Experiments were carried out on swine half carcasses, collected from fatteners delivered to slaughter house by three breeders from Wielkopolska province. Two types of muscles: m. longissimus lumborum and m. semimembranosus and two types of adipose tissue: subcutaneous (back fat) and internal (leaf fat) were analyzed. In meat samples the content of the following chemical components was analyzed: dry matter, total protein, fat and collagen content as well as physicochemical properties, such as: colour, acidity and drip loss. Besides, the effects of heat treatment on the sensory value of the raw meat, colour, exudates and tenderness were studied. Assessment of raw fats was carried out on the basis of measurement chemical components, selected physicochemical properties and content of fatty acids. Raw materials under investigation characterized by significant diversity between delivers of slaughter animals, however the quality of analyzed material was sufficient.

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