In this study, dietary Rhus verniciflua Stockes were feeded on the porks and Hanwoo beef to determinatesanitation effects. this experiment was performed to measure oxygen contents and total flavor compoundsof pork and beef inoculated Pseudomonas aeruginosa in headspace with SPME-GC. The headspace oxygencontents in Hanwoo beef were no difference on the diet supplementation ratio of Rhus verniciflua Stokesduring storage at 5℃. Headspace oxygen contents of teratment dieted for 5 and 6months were higher thanthat of treatment dieted for 3 and 4months. No remarkable difference was observed in headspace oxygencontents in pork between control and treatment during storage at 0℃. Oxygen contents in pork of treatmentdiet containing 4% Rhus verniciflua Stokes was higher than that of treatment were lower than that of controlon Hanwoo beef. Flavor compounds were the lowest in diet supplemented 6% of Rhus verniciflua Stokesduring 4 months. Flavor compounds of pork is no change at 0℃. The longer storage periods It had themore increasing total flavor compounds and Rhus verniciflua Stokes supplement ratio had no effects onchange of total flavor compounds. Such as this experiment, Flavor compounds and oxygen contents inheadspace could be analyzed by SPME-GC method promptly and easily in accordance with, it is expectedto apply SPME-GC method to evaluation of food quality.