The aim of the study was to evaluate the quality of meat in different lines of pigs with consideration of the intramuscular fat level of the longissimus muscle. The research was conducted on 60 pigs from three pig lines, P76, Redone and Galia, (20 gilts in each group), slaughtered at ca. 105 kg live weight. The percentage meat in the carcass and hot carcass weight were estimated. Samples were taken from the longissimus muscle. The pH value after 1, 3 and 24 h post mortem, natural drip loss, cooking yield and parameters of meat colour were measured. Furthermore, fat level and glycolytic potential (GP) of the muscle were determined. Intramuscular fat level was determined chemically, and marbling on the basis of sensory evaluation according to a Japanese photographic standard. The results showed significant differences between lines in slaughter value of carcasses and for pH3, pH24, GP, colour parameters and marbling of raw meat. The P76 line was characterised as the most meaty line with satisfactory meat quality. The Redone line was characterised by meat with the highest intramuscular fat content and marbling.