The effects of outdoor rearing and sire breed on carcass composition and technological and sensory meat quality in pigs were studied in a trial with 102 crossbred slaughter pigs (Yorkshire, or Yorkshire × Landrace sows and Duroc or Yorkshire as terminal sire). Half of each litter were reared conventionally indoors, while the remainder were reared outdoors in a 50 000 m(2) area, as a single group. All pigs were fed ad libitum. Yorkshire sired pigs had significantly leaner carcasses and meat with lower IMF content and marbling scores, and higher shear force and water content. The sire breeds did not differ regarding pH(u), water-holding capacity, or colour. Meat from the Yorkshire crosses was more acid, less tender and gained lower overall acceptance scores in the sensory test. The outdoor-reared pigs had lower daily gain values and leaner carcasses. They produced meat with lower pH(u), higher drip loss, higher shear force values and higher internal reflectances. Their meat contained more lactate and crude protein and had a higher glycolytic potential, less IMF and less water. Regarding the sensory qualities, outdoor rearing impaired tenderness, juiciness and overall acceptance.