This study was conducted to investigate the effects of nitrite treatment on the changes of fatty acid composition of precooked cured meats under cold storage conditions. As a result, total and neutral lipid contents showed a higher value in untreated meats (0 ppm), than that of treated meats (100 ppm) whereas the polar lipid content showed the opposite trend. In fatty acid composition, the proportion of 18:2 (ω6), 20:4 (ω6) and PUFA (ω6) and the ratio of PUFA (ω6) to PUFA (ω3) showed higher significant in 100 ppm treatments than 0 ppm cured meats, at 5 and 14 days. In the case of polar lipids, levels of 18:2 (ω6), 20:4 (ω6) and PUFA (ω6) and the (ω6)/(ω3) showed a higher value in 100 ppm treatments during the storage period. The phospholipid levels in 100 ppm treatments at 5 and 14 days of storage showed higher significant than that of 0 ppm cured meats. By looking at these result, it is clear that nitrite has some kind of antioxidative effect in stored cured meat products, and this effect is mainly focused on ω6 PUFAs.