Effects of organic acids and vacuum packaging on storage of Hanwoo beef were investigated to improve the hygienic quality and storage life of Hanwoo beef. Viable cell count of Hanwoo beef contaminated artificially with Listeria monocytogenes was reduced L5 to 2.2 logo cycle after dippping in fumaric, propionic, acetic acid for 60 seconds. The color of Hanwoo beef was changed significantly by dipping in various organic acids such as fumaric, propionic, lactic, acetic, and gluconic acid. The Volatile Basic Nitrogen(VBN) value of vacuum packaged hanwoo beef treated with propionic, fumaric acids was lower than that of the control during storage. Thio Barbituric Acid (TBA) value of organic acid treated Hanwoo beef was lower than that of control during storage. Microbial count in vacuum packaged Hanwoo beef treated with propionic acid was inhibited apparantly during storage, and fumaric and lactic acid showed inhibitory effect during storage. Fumaric and propionic acids showed inhibitory effect of spoilage in vacuum packaged Hanwoo beef for 50 days at 4℃.