Abstract: To improve the salting efficiency,the pulsed vacuum and pressure combined brining was applied to accelerate the salting process. With the salt content of duck breast muscle as the response value,the effect of pressure,vacuum and vacuum holding time / pressure holding time on the salt contents of duck breast meat were studied by single factor design. Based on the single factor experiments,the pulsed vacuum and pressure combined brining were optimized by response surface methodology according to the Box- Behnken central composite designs experiment. Results showed that the optimum parameters for pulsed vacuum and pressure combined brining were at the pressure of 0.12 MPa,vacuum of 0.084 MPa,and the vacuum holding time / pressure holding time of 1.56.Under these conditions,the predicted salt content and the actual salt content were 3.71% and3.65% respectively,the deviation was 1.64%.The optimized of the pulsed vacuum and pressure combined brining parameters of salted duck by response surface analysis methods was accurate and reliable,which gaved a technical reference for the fast salting of duck muscle.