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Gilts were slaughtered at 60th, 90 th, 120 th, 150 th, 180 th and 210 th day of breeding (6 sows in each age). After afeing in 40C during 24 hours the samples were taken from right half of carcasses of longissimus dorsi (behind the last rib between the thoracic and lumbar vertebrae) muscle. In the meat to carry out instrumental measurement of shear force and texture parameters. The meat of loin was subjected to chemical analysis to determine its dry matter, water, protein, fat and ash content. The age of fatteners slaugthering beside the genotype and sex is the basic factor influencing on quality, nutritional value and attractiveness for consumer of pig meat.

Chemical composition and texture parameters of loin from polish landrace fatteners slaughtered in different age