The present study was performed in order to investigate a relationship between polymorphisms on the calpastatin gene (CAST) and pig meat quality traits. The investigation was carried out on 29 gilts and barrows, crosses of Large White x German Landrace randomly selected at slaughter line. Pigs were slaughtered at 130-150 kg of live weight and blood samples were taken for genomic DNA analysis. The following indicators of meat quality and meat chemical composition were evaluated: pH and electric conductivity measured 45 minutes post mortem in m. Longissimus dorsi (LD muscle) and in M. Semimembranosus (SM muscle); electric conductivity measured at the same locations after 24h of cooling; drip loss (determined by “bag method”); colour (measured with Minolta chromameter and expressed as Hunter L, a, b values); instrumental tenderness assessed as Warner-Bratzler (WB) shear force and moisture, fat, protein and collagen content (%) determined on cooked LD muscle after 24h of thawing. The amplification products of the CAST gene were digested with HinfI restriction endonuclease and three genotypes (AA, BB and AB) were revealed. Statistical analysis showed that meat originated from pigs of AB genotype had the lowest WB shear force and the highest protein content of cooked LD muscle. As for the indicators of technological meat quality, statistically significant differences (p<0.05) were found between genotype AA and both BB and AB genotype for electric conductivity measured in LD muscle after 24h of cooling, as well as between BB and both AA and AB genotypes for drip loss.