Abstract：Species is the most important factor of effecting pig’s ediable quality. Chemical compositionand nutrient metabolism are biochemical basis for the development of pork quality traits, At the sameconditions of feeding and slaughtering, This paper aimed at investigating red a、pH value、tenderness( shear force)and cooking loss of crossbred boars and local white pigs during post-mortem aging. Theresult indicated that crossbed wild pig’s meats have the thicker red a and keeping more time、higherultimate pH value、the worse tenderness and the small cooking loss rate.
2006, Vol. 20 
