A major factor affecting fresh pork quality is the implementation of management technologies that improve swine movement at the time of loading. Two experiments were conducted to evaluate the effects of the loading system at the farm (traditional chute T vs. prototype loading gantry P) on the quality attributes of fresh pork loins. Two marketing groups were utilised. Experiment 1 used 100 pig loins per treatment, when pigs came from the first pull (FP; defined as pigs harvested from the first marketing group of a barn), while Experiment 2 used 120 pig loins per treatment from pigs marketed from the close out (CO; defined as pigs harvested from the last marketing group from a barn). Loins from FP pigs loaded with the P loading gantry had higher (P0.05) pH upon initiation of chilling and 24h pH and tended (P=0.08) to have higher Japanese colour score (JCS) values. These observations were consistent with lower L* values in loins from pigs loaded with P loading gantry (P=0.03). Loins from CO pigs loaded with the P loading gantry had higher (P=0.01) pH upon initiation of chilling and JCS rib values. Loins from pigs loaded on the P loading gantry tended to have lower (P=0.06) L* values. In conclusion, this investigation demonstrates that loading systems that reduce the incidence of poor pork quality attributes can be designed.