This study was carried out to examine the physicochemical and sensory characteristics of Korean vacuum packaged chilled pork loins for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the proximate analysis of composition of pork, there were no significant differences in moisture, crude protein and crude ash, except crude fat(P$lt;0.05). In the pork produced by A wmpany which had good marbling state, the content of crude fat was 2.61%. TBA(Thiobarbituric Acid) values were 0.196∼0.260 ppm and did not change much during the storage times irrespective of storage temperature. VBN(Volatile Basic Nitrogen) were 7.47∼8.40㎎/100g at initial time and did not exceed 17㎎/100g on the 50th day. The values of pH were normal during the experimental period. Purge losses were 0.60∼7.13%. The loin produced by B company showed large purge loss, but it was not statistically significant. Cooking losses were 37.77∼54.56% and that of A company showed relative high level. In the results of sensory evaluation of cooked meat, the loin of B company revealed good scores at aroma, flavor and tenderness, and appeared to be acceptable at the initial time. After 20 days of storage, the loin of C company resulted in a good score in total acceptability with regard to flavor, juiciness and tenderness.