This experiment was carried out to determine the effect of boning time on the qualities of porcine muscle and to investigate the utilization of hot-boned porcine muscle in comminuted meat products. The results obtained were summarized as follows; 1. Normal pH and temperature declines in pork muscle were obtained on each holding period. Different muscle temperature did not appear to significantly affect the rate of postmortem pH decline. 2. Chemical compositions (moisture, crude, protein, crude fat and ash) of raw meat revealed no significant differences between hot-and cold-boned muscles for any holding periods. 3. The extractable salt-soluble protein contents of hot-boned muscle were found to be 58.7, 41.7 and 7.6% greater than those of cold-boned muscle for 1, 3 and 5 hr holding periods, respectively. 4. The water-holding capacity values of hot-boned muscle were found to be 11.3, 3.7 and 0.9% greater than those of cold-boned muscle for 1, 3 and 5 hr holding periods, respectively. 5. The emulsifying capacity values of hot-boned muscle were found to be 45.9, 20.1 and 4.0% greater than those of cold-boned muscle for 1, 3 and 5 hr holding periods, respectively. Stability (total volume and gel water) of prepared emulsions of hot-boned muscle was higher than that of cold-boned muscle for all holding periods, but the stability of fat in emulsions was higher with cold-boned muscle. 6. Chemical compositions (moisture, crude protein, crude fat and ash) of frankfurter sausages revealed no significant differences between hot and conventionally processed frankfurter sausages for any holding periods. 7. Relatively darker colored sausages were produced by hot boning for the 3 and 5 hr holding periods, but the cold boning produced darker colored sausages in the 1 hr holding period. The color values judged by the panelists were similar to the results of the Hunterlab color difference values. 8. When textures of the sausages were measured by the Warner-Bratzler shear and Texture Profile Analysis tests, the hot boning treatment appeared to increase the texture of frankfurter sausages by making them firmer and springier. 9. In panel test, the texture scores of the hot processed frankfurter sausages were higher than those of the conventionally processed frankfurter sausages for all holding periods. On the other hand, the acceptability scores were not different between hot and conventionally processed frankfurter sausages for any holding periods. 10. Considering the overall results, if the hot-boned procine halves were held for 3 hr postmortem-the hot boning treatment appeared to produce raw meats and frankfurter sausages of good quality.