Abstract: The influence of two methods, dry salting and wet salting, of salting on physic- chemical and sensory property of pickled sauced meat was studied in this paper.The pH, moisture content, acidity value, peroxide value ( POV) , Thiobarbituric acid ( TBA) value and Total volatile basic nitrogen ( TVB- N) were determined during the processing of pickled sauced meat.The sensory evaluation had been carried out on the final product.The results showed that the lowest pH of pickled sauced meat with dry salting and wet salting during process was 5.65 and5.60, respectively.Both of moisture contents were about 20%, Aw was 0.817 and 0.835.Acidity value, Peroxide value and TVB- N increased gradually. The TBA value had kept rising in the way of dry salting, comparing with the reducing occurred at 10 days during wet salting. Sensory evaluation showed that the wet salting product had a better texture, but had flavor inferior to dry salting product.In this study, the degree of fat oxidation of dry salting product higher than wet salting product, showed that fat oxidation to a certain extent, could promote the formation of pickled sauced meat flavors.