The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken<pork<imported beef<beef. In four beef stocks and seven ramyon soups creatimine was identified in the range of 2.0mg to 67.4mg/100g of sample therefore it is suggested that an element of meat should be containe in the sample as above mentioned. One sample of the beef stock and the cup ramyon soups showed three times higher amount of creatinine than others. Hams or sausages contain similar content of creatining in them the content of creatinine in hams is 22 to 37 percent higher than that in sausages.