Meat quality was measured of landrace (L), Large white (Lw),L×Lw and crosses of four breeds. Least square analysis showed that acidity,color. steamed muscule percentage of all groups were within the normal rangeand marbling, water loss percentage, storing loss were lower than usual. NoPSE and DFD were found. The diametre and number of muscule fibre oflandrace were significantly larger than that of other groups. Nutritio...
