This study was carried out to discuss a colorimetric 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 sUce were more effective than the blendina method and the distlled water as extractina solvent for nitrite was more effective tban tbe phospbate buffer solution. 3) The extracting time showed that thirty minutes were enough to extract nitrite and the diazotizingcoupling reagents, 30% of sulfanilamide and N-l-naphthylethyienediamine were better than others. 4) The nitrite in a test soiution 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.