The goal of this study was to evaluate the effect of two rearing systems in technological meat quality traits. A total of twenty Bísaro pigs, with age of 98.6±5.71 days, and 25.4±4.87 kg of LW were equally distributed in Gr1 – hoop barn with outdoor access and Gr2 - traditional confinement with bedding, and were fed with the same diet until slaughter. Within 72h postmortem, two slices of LL muscle were collected. Except for color measurement there is no effect of the rearing system in the meat quality studied traits. The a* color coordinate measurement showed a lower (P=0.027) redness value in the loin of the pigs raised in the hoop barn system than in the traditional confinement, 7.62 versus 8.98 respectively. Yellowness, b* color coordinate, measured in LL of Bísaro pig showed higher values than meat from other pig breeds. While an underlying mechanism is not evident, elevated yellowness and low redness values may be related to the breed and to adaptive measures of the outdoor reared pigs to increased exercise and lowered, more variable temperature. Regarding the meat oxidative status, there was no influence from the raising system and values obtained where very low compared to other pig meat studies. On the whole, from this work the rearing system hardly affected technological meat quality traits.