To investigate the effect of spice oils on the nitrite role in processed meat products, eight spice oils, ascorbic acid, and nitrite at different combinations were added to marcerated pork, and cooked at $70^{circ}C$ lot 30min or $121^{circ}C$ for 15min. The cooked sample were stored at $5.5^{circ}C$ for 12days and pH, residual nitrite, redness, TBA value, and antimicrobial activity were analyzed. pH of the uncooked samples were stable at $5.6{sim}5.8$ except in samples with nitrite alone, anise, ascorbic acid, and black pepper in which pH increased to $6.7{sim}7.8$ after 5 days of storage. The pH of the cooked samples were stable at $5.9{sim}6.1$ during the storage. Residual nitrite decreased rapidly on the first day of storage in each model. Residual nitrite decreased rapidly on the first day of storage in each model. The nitrite reducing effect was greatest in sample with ascorbic acid, followed by clove eugenol and thyme, but was small with peppermint. The redness of the sample was increased with ascorbic acid, colve, eugenol, thyme, anise, black pepper, coriander and rosemary except peppermint, specially samples with ascorbic acid, clove and eugenol were prominent. The TBA values of the samples with cloves, eugenol and ascorbic acid, stored after nine days, were $4{sim}6.5$ lower than that of nitrite added sample and indicated strong antioxidant activity. The antimicrobial activity determined by inhibition zone, was strong in samples with clove, eugenol, peppermint, thyme, coriander, black pepper, rosemary and anise had antimicrobial activity to the Penicillium sp. Specially with clove, eugenol, peppermint and thyme, while all the samples showed $7{sim}10mm$ inhibition zone to the Salmonella sp. The above results suggest that addition of eugenol, clove and thyme oil to the processed meat may increased the antioxidant, antimicrobial activity, and redness of the product so that could provide a way of reducing nitrite addition into meat products.