The aim of this study is to understand the characteristics of exhausting particulate matters (PM) and to control emitted PM from meat cooking restaurants. We found that $PM_{2.5}$, $PM_{5.0}$ occupy 69.2% and 98.6% of total PM from pork cooking, respectively. Therefore, we can see that it is not easy to remove PM generated from a pork cooking process. The collection efficiencies of various control devices, which are a condensing scrubber, a cyclone, an impactor, an oil filter and an electrostatic precipitator (ESP), were measured and compared. ESP had the highest collection efficiency (88.6%) and condensing scrubber had the lowest one (68.0%). However, the system recovering property should be considered to choose a control device because PM from meat cooking process are extremely stickiness. Therefore, we can recommend that ESP following an impactor or a cyclone is the best combination to remove PM generated from meat cooking restaurants.