In this paper we present new scientific results, made between 1991-2003 which consist of developing hybridization, emerged and maintained through the growth of new meat crossbreeds, evaluate the effect of increasing body weight on swine slaughtering and the use of hybrid swine for qualitative meat production. The research results contributed to new concept development, according to which the quality and quantity improvement of swine meat comes from the heterosis effect, achieved by combining high-performance genetic types, and by the meat forming process on body mass dynamics. Therefore, it is proven that the body mass optimization through slaughtering, is carried out by the meat quality and quantity, based on carcass formation process. In this way, we can establish the optimal animal weight through quantity and quality of muscular and fat tissue, and intramuscular fat that forms technological, sensory qualities and meat freshness.