The quality of meat from fattening pigs is determined by numerous factors related to the production system, housing conditions, and feeding practices. Modern consumers perceive organic products as safer for human health than conventionally produced food and as aligning with the strategy of a sustainable, low-emission economy. The aim of this study was to compare the technological properties, basic chemical composition, and fatty acid profiles of pork derived from organic and conventional production systems.

The research material consisted of 24 samples of the longissimus thoracis muscle from Puławska × Polish Large White fatteners reared under conventional (n = 12) and organic (n = 12) production systems. Physical and chemical parameters as well as the fatty acid profile of the meat were evaluated. Each sample was analysed in triplicate. When analyzing the technological properties of the muscles, statistically significant differences in pH₁ and pH₂₄ were observed. Significantly higher values of these parameters were recorded in organic loin (pH₁ = 6.25; pH₂₄ = 5.57) compared to conventional loin (6.07 and 5.40, respectively). Lower pH values contributed to reduced water-holding capacity and greater muscle juice exudation (drip loss) during storage in conventional loin compared to organic loin (21.41% vs. 18.5% and 5.53% vs. 3.04%, respectively). Organic loin, compared to conventional loin, was characterised by a significantly darker meat colour, as indicated by a lower L* value (49.5 vs. 53.1). Conventional loin contained more intramuscular fat (3.5%), whereas organic loin contained less IMF (2.6%). Organic meat exhibited a significantly lower proportion of saturated fatty acids and a higher proportion of monounsaturated fatty acids compared to conventional loin (39.75% vs. 42.56% and 48.60% vs. 45.4%, respectively). The information on loin quality obtained in this study is undoubtedly relevant from a consumer perspective and is also of significance to the meat-processing industry.