This study was carried out to investigate the comparison of meat quality of Korean native black porks andmodern genotype pork fed high and low lysine levels of diets at growing and finishing stages duringrefrigerated storage after thawing. M. longissimus from Korean native black pigs (gilts) with a live weight of65 kg and modern genotype pork (gilts) with a live weight of 110 kg were frozen at -80℃ for 1 month andplaced in the dark room at 1℃ for 7 days after thawing. The moisture content was significantly lower in moderngenotype pork fed high lysine level of diets than to the other treatments (p<0.05), but crude fat content wassignificantly higher in modern genotype pork fed high lysine level of diets (p<0.05). The pH value and sensoryevaluation were significantly higher in Korean native black pork than to modern genotype pork (p<0.05), andthe drip loss was significantly lower in Korean native black pork (p<0.05). CIE L^*, h^o and hunter L weresignificantly lower in modern genotype pork fed high lysine level of diets than to modern genotype pork fedlow lysine level of diets (p<0.05). Myristate, palmitate and saturated fatty acid content were significantly lowerin Korean native black pork fed high lysine level of diets than to Korean native black pork fed low lysine levelof diet (p<0.05), but unsaturated fatty acid content and UFA/SFA ratio were higher in Korean native black porkfed high lysine level of diets (p<0.05). Consequently, as Korean native black pigs were fed high lysine levelof diets at growing and finishing stages, saturated fatty acid content of pork increased but unsaturated fattyacid content and UFA/SFA ratio of pork decreased. And the water-holding capacity, color stability and sensoryevaluation of Korean native black porks were better than those of modern genotype pork.