To compare the pork quality, eight three-way crossbreeds were selected. The pigs with an initial weight of 25 kg were selected and raised to 115 kg under similar nutritional levels. The meat quality, fatty acid composition, and free amino acid contents of loins (longissimus dorsi) and butts (supraspinatus) were compared after the trial. The results showed that the Canadian Duroc × France Landrace × France Yorkshire (GC) pig loins had the highest pH24h value (P<0.05). The PIC399 × France Landrace × France Yorkshire (GP) pig loins had the highest inosine monophosphate content (P<0.05), whereas the old American-line Duroc (imported before 2013) × new American-line Landrace × new American-line Yorkshire (XO) pig loins had the highest total, essential, and delicious amino acid contents (P<0.05). The chemical composition, sensory evaluation, and fatty acid composition of all pork were similar (P>0.05). These results suggest that the GC pig loins had a long shelf life, the GP pig loins were appealing, and the XO pig loins were delicious and nutritious. Thus, while choosing crossbreeds, it is important to recognize that the meat quality relies on the hybridization.