The objective of this study was to determine the effect of surface sanitary treatments on vacuum packed pork loin cut during refrigeration. Treatments were dipped in the following solutions for 2 min and vacuum packed: (1) 2% lactic acid + 2% acetic acid, (2) 200ppm DF-100. (3) 200ppm ClO₂, and (4) 7.5% potassium sorbate(1 min) and 1 % acetic acid(1 min). Packed sample, were stored at 4±1℃, for 37 days and subjected to the tests including total microbial counts, TBA values, color, and sensory evaluation. Results indicate that initial spoilage occured after 16 days storage in the control and GFSE treatment, after 23 days storage in potassium sorbate treatments. and after 30 days storage in ClO₂ treatments. Acid treatments did not show any spoilage during storarte. TBA values of potasium sorbate treated samples were relatively higher than the other treatments but them mere nu differences among treatments. The acid treated samples were higher in L. and b values and lower in a values. Acid treated samples had lowest sages while the potassium sorbate and acetic acid treated samples had the highest scores in color, off-flavor and overall acceptability of sensory evaluation(P$lt;0.05).