This study was carried out to examine the microbiological characteristics of Korean vacuum packaged chilled pork loins and to establish their shelf-life for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the analysis of microorganisms, their total plate counts did not reach 1×10^6CFU/㎠ until 30 days. Psychrotrophic microbes of the samples were over 1×10^6CFU/㎠ at 30 days. The anaerobic microbes were over 1×10^6CFU/㎠ at 30 days in samples stored 2℃ and reached 1×10^6CFU/㎠ at 4s days in simples stored 0℃. Shelf-life was 33∼42 days during storage at 0℃ and 26∼34 days at 2℃. In this case, the determination coefficients(R²) of regession equations from shelf-life were 0.8690∼0.9553 in total plate count, 0.7634∼0.8632 in psychrotrophs and 0.7140∼0.9203 in anaerobic bacteria.