The influences of foreign nitrate and nitrite added to the cured meat on meat color and residual nitrite were investigated. The results obtained were summarized as follows: The pH was not changed during the period of curing the meat and the cooked cured meat color was fully developed by the fifth day of curing period. There was no effect of the addition of foreign nitrate on the amount of residual nitrite. However, the addition of foreign nitrate seems to contribute to the development and maintenance of the meat color. Using the mixture of nitrate and nitrite was more desirable to maintain the meat color than using the nitrate alone. Addition of ascorbic acid to curing meat seems to be effective in developing meat color as well as in decreasing the residual amount of nitrite. It seems to be desirable that the amount of nitrate added should be equal to or less than that of nitrite on curing meat.