This research was conducted to estimate the effect of packaging methods on the color and taste-relatedprecursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), lowoxygen-modified atmosphere (LOMAP; 0% O₂/20% CO₂/80% N₂) or vacuum skin+LOMAP (VSP+LOMAP),the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color,glucose and lactate contents were measured. TBARS and glucose contents were not different by packagingmethods in both loins and top rounds. The a^* (redness), b^* (yellowness) and C^* (chroma) values were higher(p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05)in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findingssuggested that VACP was the most effective in maintaining color stability but LOMAP was more effective inmaintenance of some taste-related precursor compared to VACP.