Sensory quality of meat from pigs with S, E and U conformation classes was similar in most of the analyzed traits. Significantly lower flavor
scores were observed for carcasses with a lean meat content above 60%
(class S). Based on the mean values, one can observe a trend toward carcass conformation influencing tenderness and juiciness. Other authors
show that higher conformation may adversely affect the tenderness of
meat (Szałata et al., 1999). It is probably connected with a higher rate
of protein synthesis processes and slower degradation by proteolytic
enzymes in the muscle tissue (Goll, 1991).