This experiment was carried out to develop long-term preservable meat products by controlling a water activity which has a potential inhibitory effects on the growth of microorganism and germination of spore. For this purpose the accuracy of instrument for the measurement of water activity, electric hygrometer was used for this study as well as water activity of final products were investigated according to the various amounts of different kinds of additives. Spore of Bacillus spp, Clostridium sporogenes and Cl. botulinum were inoculated to the meat products with different aw and their growth states in 25℃ were observed to find out the lowest a_w which inhibit their growth (a_w≤ 0.950).