Studies have been conducted to investigate factors affecting the PSE(pale, soft and exudative) porcine muscle and discussed its preventive counterplan. In PSE porcine, Hampshire appeared the highest percentage incidence among 5 breeds investigated and Berkshire appeared least occurrence. The occurrence of PSE porcine muscle in female was 5.6% higher than the male. The incidence of PSE porcine muscle was the least when mooring time was from 11 to 15 hours and increased when mooring time was lower or higher than this. The rate of occurrence in PSE porcine muscle appeared the least when scalding temperature was 66℃ and increased below or above this temperature. The PSE porcine muscle appeared the least when the carcass was chilled at refrigerated temperature 0℃-2℃ and appeared over 30% incidence at temperature 6℃-12℃. This study shows that pork must be treated at lower temperature immediately after slaughter for preventing PSE porcine muscle development as indicated in this result.