Meat samples, numbering 72 in total, differentiated in respect of quality and collected from longissimus lumborum muscle of 72 carcasses of porkers (36 gilts and 36 hogs) approximating in their exterior Polish Large White and Polish Landrace crossbreeds originated from a large-scale farm at Kolbacz and slaughtered on an industrial processing line, were examined. Approximately 45 min after slaughter, pH₁ value was determined between the 4^th and the 5^th lumbar vertebra. Meat samples were collected after approximately 24-h cooling and stored for ca. 24 h at 0º to 4º C. Approximately 48 h from the slaughter, sensory examination of colour, wateriness and springiness of raw meat was performed, followed by determination of water-binding capacity, pH_u and dry matter, total protein and fat percentages, as well as that of water-soluble protein, after double mincing the meat. Using Mini Scan XE Plus 45/0 apparatus, meat colour parameters were determined in CIE L*a*b* and CIE L*C*h scales applying two illuminant/observer combinations used most frequently in meat colour measurements, i.e. illuminant C and standard observer 2º as well as illuminant D65 and standard observer 10º. Colour measurements were made after 20-min storage of the samples at 0º do 4º C. Colour parameters closely connected with meat quality proved to be lightness (L*) and yellowness (b*), and slightly less chroma (C*), whereas a* (redness) and h°(hue) parameters were linked with meat quality to the least extent, which in general showed medium and low correlation with meat quality traits. The application of illuminant D65 and observer 10º for measurements of meat colour proved to be more suitable in the case of parameter a* and C*, whereas the use of illuminant C and observer 2º in the case of parameter hº.