A research was conducted to determine the effects on the pH, color and residual nitrite of the cured meat in curing temperature. The results obtained were summarized as follows; The pH value of cured pork has been a charge by the temperature of cured meat. The pH value of cured meat at low temperature was little a change, but it was very quickly decrease at 2-3 days of curing in over 10℃ temperature. The pH value of cured meat was effects in ascorbic acid addition. The residual nitrite decreased during the period of curing, and it were more decrease at high temperature than low temperature of curing meat. The residual nitrite in curing meat was decreased by the addition of ascorbic acid. The colon development and discoloration of cured meat made rapid progress in high temperature of curing. The currd meat color were quickly accomplished and stable by ascorbic acid addition in cured meat.