This study was carried out to discuss a colormetric method for the determination of nitrite in meat products issued by the Ministry of Health and Social Affaires of Korea (1985). 1) The recovery rates of nitrite of test solution extracted in the room temperature were higher than those obtained by the heating extraction. 2) In the room temperature, samples prepared with the slice were more effective than the blending method and the distilled water as extracting solvent for nitrite was more effective than the phosphate buffer solution. 3) The extracting time showed that thirty minutes were enough to extract nitrite and the diazotizing-coupling reagents, 30% of sulfanllamide and N-1-naphthylethylenediamine were better than others. 4) The nitrite in a test solution greatly decreased when the solution was distilled. In this case, the test solution should be used as a control. 5) Ten minutes were enough to couple nitrite.