Microbiological and physico-chemical quality parameters and shelf-life of vacuum packaged Hanwoo beef strip loins in 3rd grade during storage at 0℃ were investigated. The studies were conducted in triplicate. The initial total aerobic colony counts of the samples from the 1st, 2nd and 3rd experiments were 2.8 x 10², 4.4 x 10⁴ and 3.5 x 10² CFU/㎠. respectively. The wants reached to ca. 10^7 CFU/㎠ after 60, 35 and 50 storage days. respectively. Off-odour occured from the meat was detected even after pack opened for 30 min. lactic acid bacteria were primarily microbial flora in the vacuum packaged samples. Che growth of other microorganisms such as Pseudomonas, Enterobacteriaceae, E. coli and Clostridium was generally retarded on the vacuum package during the storage at 0℃. However, the population of Pseudomonas in the; second experiment showed a gradual increase to the level of ca. l0^5 CFU/㎠, and remained at this level through the storage. Before opening the vacuum packs. there were no significant changes in Hunter `a` value(redness) during the whole storage period. However. it increased greatly within 1 hr and then gradually between 5 and 10 hr after the pack opening. The increase of `a` value in the sample stored for 1 day was insufficient after pack opening compared to the others. On the 2nd day oxygen concentration in the vacuum packages decreased already to the minimum level. while carbon dioxide concentration increased sharply. After 1 day of storage, the values of hardness and water holding capacity of the vacuum packaged strip loins tended to be decreased, but the latter increased slightly at the end of storage. pH value was declined to 5.4-5,7 one day after the slaughter. However. it increased slightly after the prolonged storage. VBN value increased as the storage extended.