Changes of physico-chemical properties of pork vacuum-packaged at various degrees of vacuum were studied during 21 days storage at 4℃. During storage, pH of pork showed increasing tendancy regardless of degree of vacuum and the most rapid increase was observed with control. At the end of storage period, pH decreased irrespective of degree of vacuum. By studies on TBA and VBN value, rancidity and protein degradation appeared to be relatively low during 21 days of storage at 4℃. Color of fresh pork did not show differences among treatments at early and late stage of storage while increased rapidly in control and low vacuum treatment at 15 days of storage. From results obtained from high vacuum treatment is better in maintaining pork quality during cold storage than other treatments.