The aim of this work was to analyse a relationship between microstructure parameters of Longissimus muscle after heat treatment and technological and sensory quality of pork meat. The research was executed on a group of 40 hogs originating from crossing Naïma sows with hybrids P76-PenArLan boars. The animals were slaughtered at 105 kg live weight. Following the slaughter, the percent of meat in carcass was estimated with a CGM apparatus. Samples taken from the Longissimus muscle were determined for: pH after 45 min, 3 h and 24 h post mortem, colour of meat in the CIE L*a*b* system, natural drip loss, cooking yield and sensory quality after heat treatment (cooking). Photos of the microstructure of 24 selected meat samples were taken using a scanning microscope XL30 ESEM type, with 300x magnification. Results were elaborated by calculating simple and canonical correlations coefficients between the traits studied. A significant relationship was identified between technological value of meat and its sensory quality. Moderate or low values of the calculated simple correlation coefficients were obtained between microstructure parameters of meat and its technological value and sensory quality. The application of the canonical correlation made it possible to estimate the correlation degree of variable sets which characterised the technological value, sensory quality and microstructure of the muscle. This analysis showed that the quality of pork meat after heat treatment was determined in 76% by the sensory quality of meat and in 84% by its technological value.