This study was carried out to investigate the effect of feeding level of dietary lysine on the quality ofKorean native black pork during cold storage (4℃). After 54 Korean native black pigs was fed by the high,medium, low lysine dietaries at 25 kg live weight, the M. longissimus from 6 carcasses (3 gilts, 3 barrows)slaughtered at 65 kg live weight stored at 4℃ for 7 days. The proximate composition, drip loss, cookingloss, sensory evaluation was affected by feeding level of dietary lysine. The pH value was significantlyhigher in high lysine treatment than in the other treatments until 5 days (p<0.05) and significantly lowerin medium lysine treatment (p<0.05). The CIE L* value was significantly higher in gilts among high lysinetreatment (p<0.05) and increased significantly in all treatments until 5 days (p<0.05). The CIE a*, b*, C*values were higher in low lysine treatment. The hardness, adhesiveness, springiness, cohesineness,guminess, chewiness were lower in low lysine treatment and those in 7 days were lower than in 0 day.