In the present study the metabolome of extracts of pork (n=100) originating from unique cross-breeds of Duroc/Landrace/Yorkshire (DLY), Iberian/Duroc (ID), Iberian/Duroc/Landrace (ILY), Mangalitza/D (MD), and Mangalitza/Landrace/Yorkshire MLY was analysed by nuclear magnetic resonance (NMR)-based metabolomics. Several metabolites including amino acids, organic acids and nucleotides were identified in the obtained proton NMR spectra. Breed-specific differences in the level of several metabolites including inosine, carnosine and lactate were found. Sensory analysis of the cooked pork was performed, and correlations between individual metabolites and sensory attributes were elucidated. A high content of carnosine in the meat was associated with a low value of many sensory attributes related to meat flavor/taste. Surprsingly, IMP and inosine were in general not correlated with sensory attributes related to meat flavor/taste. Water-holding capacity and oxygen radical absorbance capacity (ORAC) of the meat were determined to elucidate the correlations between individual metabolites and these two parameters that are of importance for the technological meat quality. In conclusion, the present study reveals that NMR-based metabolomics is a useful tool for investigating the relation between meat metabolites and important meat quality traits.