This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{ imes}Yorkshire{ imes}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},;Cl_{8:3},;and;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.