Eighty purebred Duroc pigs slaughtered at 210 days of age were used to evaluate the effect of carcass grading (R, O and P) and ageing time (1, 3, 5, and 7 days) in vacuum on the technological meat quality of loin. The least lean carcasses (P grade) showed greater IMF and MUFA, without affecting the SFA content. Carcass grading did not influence meat colour, ultimate pH and drip loss. TBARS values were lower in the O and P carcasses, which also had less PUFA content. Vacuum ageing did not reduce shear force, except in O and P loins aged for 7 days.