The research was carried out on 145 carcasses (73 barrows and 72 gilts ) of PIC (Pig Improvement Company) T1 fatteners. All pigs were fed same diet with ad libitum access to food and water. They were also housed under same microclimatic conditions until they reached their final weight. After obtaining slaughter weight (110 kg), they were transported to PIK slaughterhouse in Vrbovec where they were exaughinated. After exaughination, carcasses were dressed and sorted into classification grades according to Croatian regulations (NN 02/09, 144/10 i 03/11). At the slaughter line and in laboratory following measures of carcass and meat quality traits were taken: carcass lengths „a“ and „b“, ham length and its circumference, muscle and fat thickness according to “Two points” method, pH45 and pH 24 at m. longissimus dorsi and m. semimembranosus, meat color (CIE L* a* b*) parameters, drip loss, cooking loss and shear force (WBSF). After calculating lean meat content the carcasses were sorted in classes according to SEUROP classification system. Barrows had significantly (P<0,05) higher fat thickness and gilts had higher muscle thickness.Higher meatiness was observed in gilts.Highly significant (P<0,001) infuence of gender was observed for both pH values measured 24 h post mortem in ham and longissimus muscle, and drip loss.Gender also highly influenced (P<0,001) meat color.Classification grade had highly significant (P<0,001) influence on all measured carcass traits with S class having highest meatiness and muscle thickness and lowest ham thickness. Significant differences between classification grades was observed only in colour parameters (CIE L* a* b*).