Abstract Ten halothane-positive pigs (Group A) and ten halothane-negative pigs (Group C) were each infected per os by 50 000 sporocysts of Sarcocystis miescheriana when they had reached a mean body weight of 36 kg. Twelve halothene-positive pigs (Group B) and ten halothane-negative pigs (Group D) served as non-infected controls. Thirteen weeks p.i. (post infection), the pigs were slaughtered and the carcass weights and the number of cystozoites in several muscles were determined. In addition, 11 parameters of meat quality were measured in Musculus longissimus dorsi (M.l.d.) and Musculus semimembranosus (M.s.): pH and temperature 30 min and 24 h p.m. (post mortem), electrical conductance 45 min, 60 min and 24 h p.m., colour brightness (FOP) and rigor values 30 min and 24 h p.m. Additionally, the AMP, ADP, ATP and lactate contents were determined in samples from the M.l.d. The mean carcass weights of the infected pigs (A: 79.9 ± 6.9 kg; C: 76.3 ± 11.6 kg) were lower than those of the pigs of the non-infected groups (B: 85.7 ± 8.0 kg; D: 87.5 ± 7.0 kg). The pH values at 24 h p.m. were significantly higher in the M.l.d. of infected pigs than in M.l.d. of non-infected pigs. Electrical conductance in the M.s. at 45 min p.m. was significantly higher in the halothane-negative infected pigs, but at 24 h p.m., the mean values of electrical conductance in the M.s. of the pigs of both infected groups were significantly lower than in the control groups. FOP values at 30 min p.m. were raised in the M.l.d. of the halothene-negative infected pigs, but at 24 h p.m., differences between infected and non-infected pigs could no longer be found. Mean rigor values were higher in the pigs of the infected groups at 24 h p.m., but the difference from the non-infected groups was not statistically significant. AMP was reduced only in the meat of halothane-positive infected pigs, while lactate was reduced in both infected groups. Using conventional methods for the determination of meat quality, the hypothesis of impaired meat quality in Sarcocytis-infected pigs could not be confirmed. The meat quality parameters investigated were, in part, better in infected pigs than in non-infected controls.