This study was carried out to investigate the comparison of quality characteristics of Korean native blackporks fed high, medium and low levels of lysine diets at growing and finishing stages during refrigeratedstorage. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg were placed inthe dark room at 4℃ for 7 days and utilized for the quality measurements. The proximate composition,drip loss, TBARS value and sensory evaluation of raw and cooked meat were not affected by dietary lysinelevel. Korean native black pork fed low lysine diets showed the highest redness (a*) at day 7. Consequently,as Korean native black pigs were fed low lysine diets at growing and finishing stages, it was effective incolor stability of porks.