In the only study mentioning a relation between chilling treatment and conformation, by Jones, Tong, and Murray (1987), boneless pork loins and whole hams were subjectively assessed for muscle color and structure; the effects of chilling were found to be similar for carcasses of different weight and depth of subcutaneous fat. In order to verify those findings, the aim of this study was to determine the effects of blast chilling on the physiochemical and sensory properties of pork, and also differences between the carcass conformation classes as classified in the EUROP system.