Abstract: Based on the single factor experiments, the effects of vacuum pressure, brine concentration and brining time on the salt gain and sensory evaluation of pork muscle and the optimum process were studied by response surface methodology.The results showed that salted pork was significantly affected by vacuum pressure, brine concentration and brining time.The optimum vacuum brining conditions were obtained at brine concentration of 8%, vacuum pressure of 0.09MPa and curing time of 6h.Under this condition, salt gain of pork muscle was achieved to 1.75% with the score of sensory evaluation up to 75.33, which indicated that vacuum brining process optimized by response surface methodology was reliable.