The present invention relates to a method for improving the quality of packaged meat during hermetic packaging after dividing beef carcasses divided into quadrant conductors, and classifying them into products for each product, and (a) -2 ° C. to 5 ° C. Moving the beef carcass of the four-conductor carcass stored in the training room to be processed into a processing room maintained at 10 ° C., followed by primary bone removal for each part； (B) the second step of leaving the fat 1 ~ 5mm to reduce the second loss in the primary cartilage carved by each part； (c) trimming and selecting the second bony carcasses for each product； (d) inserting a hygroscopic pad to prevent blood clotting or discoloration from the selected meat for each product and packaging the same with a vacuum film using an inner packing machine； (e) heat-shrink the sealed vacuum film at 65 ° C. ± 2 ° C. for 2 seconds using a heat shrinker, and then put the product into a cooler and store it in a cooler at 0 ° C. to 2 ° C. for 2 minutes； (f) detecting the amount of metal in the meat by using the metal detector for the meat-by-product meat stored in the cold； (g) weighing each of the meats for each product passed through the metal detector in a packaging room maintained at 15 ° C., and then attaching a label with a label； (h) external packaging using the outer packaging machine to package the meat for each product labeled with the packaging at room temperature； (i) storing the outer packaged meat for each product in a refrigerator maintained at -2 ℃ to 5 ℃ or stored in a freezer maintained at -18 ℃ or less. The present invention can be divided into a training room, processing room, packing room to reduce the loss rate during the operation at the set temperature step by step, and can minimize the occurrence of odor of the meat by each product, blood clotting or color change of the meat color And freshness, thereby improving workability, productivity and quality.본 발명은 4분도체로 분할된 쇠고기 지육을 골발 및 정선하고 제품별 상품
