Abstract. This study comprised 160 meat samples (m. longissimus lumborum) from 160 abattoir carcasses of pigs representing 4 groups of crossbreeds: group I – ♀ (Deutsche Landschwein × Deutsche Edelschwein) × ♂ (Pietrain), group II – ♀ (Polish Large White × Polish Landrace) × ♂ (Duroc × Pietrain), group III – ♀ (Polish Landrace) × ♂ (Duroc × Pietrain), group IV – ♀ (Landrace × Yorkshire) × ♂ (Duroc). Each group consisted of 40 carcasses (20 of which were each class E and U). After slaughter, hot carcass weight, backfat thickness, longissimus lumborum muscle thickness, and the percentage of meat in the carcass (Sydel CGM) were determined on the processing line, and after 48 hours in the laboratory – the colour characteristics of the meat (lightness – L*, redness – a*, yellowness – b*, chroma – C*, and hue angle – h°), water holding capacity (WHC), pH48, and the percentage of dry matter, total protein, fat, and ash. The highest a*, b* and C*, the lowest pH48, and the highest level of dry matter were found in meat from group I (50% Pietrain pigs). The lowest L*, lowest WHC, and the highest pH48 were found in meat from group IV (50% Duroc pigs). No significant differences were found between E and U classes in L*, h°, WHC, pH48, nor in the percentage of dry matter, total protein, fat, or ash in meat. In conclusion, meat quality characteristics were mainly significantly influenced by the type of commercial cross-breeding, and the influence of the class of carcass was mostly insignificant.