The aim of this study was to compare culinary and technological properties of meat obtained from five genetic groups of pigs. The investigations comprised 174 pigs of Danish Landrace (L), Danish Landrace x Duroc (LxD), Danish Landrace x Yorkshire (LxY), (Danish Landrace x Yorkshire) x Duroc [(LxY) x D] and the 890 line. The highest tenderness values were determined 48 h after slaughter in the meat of L x D porkers, whereas 144 h after slaughter – in the meat obtained from the (LxY) x D crosses. The L x D meat was also characterised by lower (p≤0.05) storage losses 48 h after slaughter in comparison with the meat obtained from the LxY and (LxY)xD genetic groups. The meat obtained from the (LxY)xD hybrids received the highest notes for its juiciness and was also characterised by the highest water holding capacity estimated on the basis of the amount of centrifugal drip and thermal losses 144 h after slaughter. The meat from line 890 received the worst assessment for its culinary properties.