The paper aimed the formation concerning the improvement of carcasses and pork meat. It includes the results of
quality research on meat, carcasses and hybrids obtained by using Pietrain breed (white and white with black spots) –
paternal form Yorkshire and Landrace maternal form. For this purpose, it was determined the carcasses length,
thickness of fat on superior part, morphological structure of meat in carcasses. It was found significant difference
between hybrids.