The paper presents the results of investigations on the weight losses pf pork carcasses during after-slaughter chilling depending on the carcass meatiness and weight. The results indicate that the highest weight losses upon after-slaughter chilling were reported for the carcasses with the lowest weight and the highest meatiness, while considerably lower weight losses were observed in the carcasses with a higher weight, lower meatiness and higher fatness, which was confirmed in the statistical analyses. A two-step system of pork carcasses chilling applied at the Meat Plant in Białystok ensures sufficient chilling of the carcasses, which is proved by a mean temperature of 4.14ºC reached inside after 24 hours of chilling.

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