In the experiment, organoleptic qualities (odour, flavour, texture and juiciness) of pork from pigs fed ground linseed were investigated. The characteristics were evaluated by trained tasters and they were scored on 1 – 7 scales. No differences were detected among the control and the experimental groups. The oxidative stability of muscle lipids was higher in the experimental group with alpha-tocopherol supplementation compared with the other groups.