INTRODUCTION Meat quality describes the attractiveness of meat to consumers. It covers many different characteristics, including nutritional quality, processing quality, eating quality and hygiene quality. In general, meat quality refers to the meat eating quality or edible quality, including color, tenderness, juiciness, smell, flavor, and the consistency of the meat in its raw and cooked states, which are influenced by animal heredity, feeding system, nutritional status, pre-slaughter and slaughter condition, and meat process. Although customer's preferences for meat edible quality can be various with the different dietetic cultural background and cuisine, meat edible quality is a decisive factor that influences the consumer's desire for purchase. Therefore, meat quality attracts more and more attention from the field of genetics, breeding and nutrition. In this paper, we mainly review the advance of the mechanism of meat quality trait formation during pig growing and fattening.