This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{circ}C$, 1$0^{circ}C$, 2$0^{circ}C$ or 4$^{circ}C$ after placing 2$0^{circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{circ}C$ storage than at 1$0^{circ}C$ and 4$^{circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{circ}C$ was increased more than them of 1$0^{circ}C$ and 2$0^{circ}C$. Cooking loss was decreased more at 4$^{circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{circ}C$ storage even though it was degraded after 1 day at 1$0^{circ}C$ and 2$0^{circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.