Infrared thermography is a non-invasive, rapid technique capable of detecting pigs with warmer and/or cooler skin surface temperatures than normal, which could be related to variation in pork quality. Effectiveness of infrared thermography varied between replications, which also varied in environmental conditions (temperature, etc). Additional work could refine these predictive relationships. Environmental temperatures below the thermal neutral zone of swine and moisture on the skin surface reduced the ability of infrared thermography to detect such animals more likely to have abnormal quality. Until these factors are overcome, they will limit the utility of infrared thermography.