The cut out and dissection data from 137 carcasses of the Lithuanian slaughter pig population were used to study the impact of carcass weight on the quality of primal carcass cuts, their composition, and meat. The ratio of gilts to barrows, used in the experiment, was 1:1, and the carcass hot weight was recorded within 45 min post mortem in four groups, covering carcass weight range: under 65 kg, 65.1-76.9 kg, 77.0-85.9 kg, 86.0 kg and over. The study indicated that when the carcass weight

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... ased there were increases in the proportion of hams, bellies and tenderloins (p<0.05) and decreases in the proportions of carcass parts of lower value (p<0.001). The increase in the carcass weight decreased the proportion of bones in ham, loin, shoulder (p<0.001) and belly (p=0.062). The highest proportions of lean tissues in the hams, loins, shoulders and bellies were obtained in the group of 77.0-85.9 kg carcass weight. Meat composition was not affected by the carcass weight. CIE a* colour score increased (p<0.05) from 86 kg weight, whereas CIE L* slightly tended (p=0.064) to decrease from 77.0-85.9 kg and over.