This study was carried out to increase the utility of porcine blood as a protein resources for the food industry, especially meat processing industry. The fresh porcine blood was anticoagulated by adding 1% sodium citrate solution at the abattoir and separated into plasma and globin protein. The results obtained were summarized as follows ; 1. Protein and moisture contents of porcine blood were 16.52% and 82.12%, respectively. 2. Optimum conditions for the separation of plasma and red blood cell(R.B.C.) was 8,000∼10,000 r.p.m at 0℃ for 10 minutes among various conditions. 3. Protein content of porcine plasma and RBC were 6.5% and 33.9% and their moisture were 91.42% and 62.98%, respectively. 4. The optimum condition for the decolorization of hemoglobin was as follows; 1) Adding water to the globin protein with same ratio. 2) Adjust the pH to below 2.5 with 0.1N HCl solution and add 2% Carboxymethyl cellulose(CMC) solution to the acid suspension with 75-100% ratio. 3) Centrifuge the mixed homogenate with 8,000 r.p.m. at 0℃ for 10 minutes.