This study focused on the effects of the raw material,the vacuum impregnation,the salting brine concentration,the vacuuming time and initial mass of meat on the salt concentration of cured meat by vacuum impregnation.The optimal conditions of vacuum impregnation of raw materials were as follows:the vacuum pressure 86 kPa,the salting brine concentration 25%,initial mass of raw material 125 g and the vacuuming time 5 h,which ...