The aim of the research was to investigate the influence of organic pig production on oxidative stability of pork loin. Investigations were carried out on organic pork meat compared to those from conventional production. Loin muscles (m. longissimus dorsi) were purchased from animals (Pulawska and crossbreds of Pulawska x Polish Landrace). The meat samples were examined at the following times post mortem: 2, 4, 7 days. Measurements of lipid oxidation showed that the organic meat samples were characterized by lower TBARS values during whole storage period compared to those of conventional system production. Results of oxidation-reduction potential measurements of the organic meat sample were significantly lower at the beginning of experiment than those for the conventional meat sample. It was also indicated that the production system had no effect on iron content and myoglobin oxidation during storage.
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