This experiment was carried out to investigate the effect of food additives on residual nitrite contents of samples treated with various food additives. The longissimus dorsi muscles of 10 month-old pig were used as meat samples. The food additives used were sorbic acid(SOA), ascorbic acid(ASA), sodium phosphate(SOP), nicotinamide(NIA), sodium nitrite (NO₂) and sodium chloride (NaCl). The samples were stored at 3℃ for 3 ∼ 7 days after preparation and residual nitrite contents were determined by the A. O. A. C. method(1970). The results obtained were summarized as follows ; 1. The residual nitrite contents of SOA(I), SOA+ASA(II), SOA+ASA+SOP(III) and SOA+ASA+SOP+NIA(IV) treated with various pickles were decreased from 150.0 ppm to 60.0, 1.5, 1.5 and 1.3ppm, respectively, after 3 days of storage and those of control group were 96.7 ppm. 2. The residual nitrite contents were decreased more at lower pH and decreased more rapidly to less than pH 6.0 in the samples. When pH was adjusted to the same value, samples that added ascorbic acid were more lowered at 50 ppm than nitrite contents of control group. 3. The residual nitrite contents of samples which added ascorbic acid to 0.02, 0.1 and 0.3% were decreased from 150.0 ppm to 80.0, 40.0 and 0.2 ppm and decreased more rapidly than 92.0ppm in control group. 4. The residual nitrite contents of samples which was added ascorbic acid to 0.02 and 0.3% were decreased from 150 ppm to 83.3 and 62.0 ppm, respectively, and control group was 92.0 ppm. 5. The residual nitrite contents of samples which added sodium chloride to 2.0, 5.0 and 10.0 were deceased from 150 ppm to 96.7, 96.7 and 75.0 ppm, respectively, and sodium phosphate and nicotinamide were not affected From the above results, it might be concluded that 0.1% of ascorbic acid was most available level to decrease the residual nitrite content.