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Examinations covered 1176 porkers of Polish Landrace breed. The fresh meat quality was evaluated on the basis of several physicochemical characteristics, determined in the muscle tissue of m. longissimus dorsi, 45 min and 24 h after slaughter. Polymorphism of blood proteins Phi, Po2 and Pgd, determined by genes linked to halothane-sensitivity locus Hal, was tested electrophoreticaly. The frequency of occurence of Phi-Po2-Pgd (BSA) and Phi-Po2-Pgd (BSB) haplotypes in respective classes of porkers whose meat was classified as PSE, partly PSE, normal and DFD, confirmed that the most useful method of classification of meat in Polish Landrace breed is method based on the following limit values of pH, and R,: PSE (pH, <6.0; R,S= 1.09), partly PSE (pH, <6.0; R, < 1.09) normal (pH, 3= 6.0; R, < 1.09), DFD (pH, 3= 6.0; R, 3= 1.09). The diagnostics value of pH, and R, used for fresh meat quality evaluation was determined on the basis of coefficient of canonical correlation C R . The correctness of method of meat quality evaluation was verified on the basis of quality of ham prepared using m. semimembranosus (I group-100 pigs) and m. semimembranosus, m. quadriceps femoris, m. biceps femoris ( I I group-104 pigs). The verification of correctness of the method used confirmed that parameters pH, and R, determined in m. longissimus dorsi at 45 min post mortem allow to prognose the quality of ham conserved.

Practical evaluation of method of porker meat classification based on criteria pH<sub>1</sub> and R<sub>1</sub>