## 4 Conclusions  
In Polish conditions there are possibilities to produce raw pork on the basis of some native breeds, e.g., Zlotnicka Spotted or their hybrids with other breeds, with the meat being useful for ripening products. In order to prevent the loss of precious qualitative values of the meat of porkers from crossbreeding of native breeds, it is very important to select appropriate breeds. The results of earlier studies provide conclusive evidence that Zlotnicka Spotted pigs can be used in breeding programs aimed at producing valuable slaughter product, which meets high technological requirements. Bearing in mind the small numbers of Zlotnicka Spotted breeding pigs, the only way to produce appropriate quantities of fatteners of good meat quality parameters suitable for manufacturing raw ripening articles is to cross pigs of this breed with high population breeds. It seems that \begin{table}
\begin{tabular}{l c c c} \hline \hline \multirow{2}{*}{**Quality Characteristics**} & \multicolumn{3}{c}{**Muscle Fibre Type**} \\ \cline{2-4}  & **IIB** & **IIA** & **I** \\ \hline \multirow{4}{*}{Hardness (N)} & Muscle fibre type percentages \% & \\  & 0.017 (0.182) & 0.033 (0.288) & \(-\)0.044 (0.088) \\ Springiness & 0.067 (0.6456) & 0.193 (0.1780) & \(-\)0.240 (0.0943) \\ Cohesiveness & 0.075 (0.6023) & \(-\)0.012 (0.9337) & \(-\)0.085 (0.5580) \\ Chewiness (N) & \(-\)0.002 (0.9887) & 0.121 (0.4007) & \(-\)0.089 (0.5375) \\ Resilience & \(-\)0.031 (0.8308) & 0.009 (0.9512) & 0.026 (0.8564) \\ Shear force (kG/cm\({}^{2}\)) & \(-\)0.049 (0.165) & 0.091 (0.0861) & 0.011 (0.0691) \\ Cooking loss (\%) & 0.040 (0.8811) & \(-\)0.069 (0.5591) & 0.001 (0.5814) \\ \hline \multirow{4}{*}{Hardness (N)} & Muscle fibre type size (\(\mathcal{O}\) μm) & \\  & 0.144 (0.671) & \(-\)0.035 (0.711) & \(-\)0.001 (0.911) \\ Springiness & \(-\)0.015 (0.9157) & \(-\)0.039 (0.7857) & \(-\)0.049 (0.7339) \\ Cohesiveness & 0.081 (0.5748) & 0.077 (0.5931) & 0.019 (0.8968) \\ Chewiness (N) & 0.112 (0.4363) & 0.016 (0.9109) & 0.044 (0.7605) \\ Resilience & 0.254 (0.0743) & 0.194 (0.1771) & 0.154 (0.2857) \\ Shear force (kG/cm\({}^{2}\)) & 0.019 (0.8968) & 0.072 (0.6203) & \(-\)0.028 (0.8446) \\ Cooking loss (\%) & 0.096 (0.054) & \(-\)0.044 (0.7611) & \(-\)0.076 (0.5994) \\ \hline \hline \end{tabular} Correlation values with \(p\)-value in bracket.  
\end{table} 
Table 8: Correlation coefficients\({}^{\circledR}\) between the quality characteristics of the roasted loin and muscle fibre percentage and fibre type size. \begin{table}
\begin{tabular}{l c c c} \hline \hline \multirow{2}{*}{**Quality Characteristics**} & \multicolumn{3}{c}{**Muscle Fibre Type**} \\ \cline{2-4}  & **IIB** & **IIA** & **I** \\ \hline \multirow{4}{*}{Colour parameter L\({}^{\star}\)} & Muscle fibre type percentages \% & \\  & 0.014 (0.077) & 0.038 (0.551) & \(-\)0.047 (0.299) \\ Colour parameter a\({}^{\star}\) & \(\mathbf{-0.342}\) **(0.027)** & **0.415 (0.0002)** & 0.195 (0.343) \\ Colour parameter b\({}^{\star}\) & \(-\)0.227 (0.2881) & 0.254 (0.5114) & 0.126 (0.411) \\ Intramuscular fat IMF (\%) & \(\mathbf{-0.287}\) **(0.018)** & **0.290 (0.027)** & 0.206 (0.171) \\ Total protein content (\%) & \(\mathbf{-0.471}\) **(0.008)** & **0.574 (0.0000)** & 0.213 (0.331) \\ pH\({}_{45}\) & 0.017 (0.117) & \(-\)0.042 (0.099) & 0.017 (0.511) \\ Tenderness (N) & \(\mathbf{0.593}\) **(0.009)** & \(\mathbf{-0.522}\) **(0.039)** & \(\mathbf{-0.423}\) **(0.0021)** \\ \hline \hline \end{tabular}
\end{table} 
Table 9: Correlation coefficients\({}^{\circledR}\) between the quality characteristics of the raw smoked loin and muscle fibre percentage and fibre type size. crossing the Zlotnicka Spotted breed with Duroc pigs is likely the most appropriate solution. In order to support the commercial crossing of pigs of this breed with other meat breeds, it is essential to realize the assumptions of the project of the \"Conservation program of the Zlotnicka Spotted breed genetic resources\" and to further increase the number of animals of this breed. Conceptualization, K.S. ; Methodology, K.S.