The nitrite, nitrate, and N- nitrosamines content in sixteen canned meat samples commonly marketed and consumed in Erbil city were determined. Spectrophotometric method was applied for the estimation of nitrite ions. When this ion reacts with a Griess reagent (sulphanilamide and N-(1-naphltyl) ethylenediamine hydrochloride (NED)) for color formation, and the purple colour that developed after 20 min was read spectrophotometrically at 538nm. Nitrate ion was determined by same procedure after its reduction with cadmium column to nitrite ion. While nitrosamine determination method was based on the photochemical cleavage of the N–NO bond of the nitrosamine to yield the corresponding amine and nitrite ions, followed by subsequent determination of the formed nitrite ion. None of the analyzed meat samples were found to violate the current legal limits practiced in the Iraqi food regulations.