The aim of this work was to estimate the influence of pH₂₄ and intramuscular fat content on culinary quality of meat. The research was executed on 60 hogs. The percent of meat in carcass after slaughter was estimated and the samples of Longissimus lumborum muscle for the next studies were taken. The fat and protein content, pH after 1, 3 and 24 h post mortem, natural drip loss, parameters of meat colour in the CIE L*a*b* system and cooking yield index characterising the meat efficiency after cooking process in LD muscle were determined. Moreover, sensory analysis of raw meat and meat after heat treatment was conducted. Statistical analysis of results was conducted by means of Statistica 6.0 PL software package by using the two-factor analysis of variance. The hogs studied were characterised by high meatiness (56.57–58.12%), a high content of protein (average 23%) and low natural drip loss (average 4.67%). In meat samples characterised by higher pH₂₄ a better sensory quality in relation to higher IMF was observed, however in meat samples characterised by lower pH₂₄ this relationship was not observed. Simultaneously, the influence of pH₂₄ and IMF content on the sensory quality of meat after heat treatment was determined using canonical analysis. The determination coefficient obtained indicated that the level of IMF and pH₂₄ post mortem determined in 59% the overall sensory quality of meat. Taking into consideration cooking yield and natural drip loss in explained variable set it was stated that the sensory quality of cooked meat was determined in 67% by these indicators. The results obtained indicated that based on the above-mentioned traits of meat it could be possible to select meat of proper quality as culinary meat, intended for sale.