为缩短腌制时间，降低生产成本，指导腊肉的快速腌制，以常压液腌为对照，探讨了常压滚揉，真空滚揉、脉动真空滚揉三种腌制方式对猪肉pH值、腌制液吸收百分比、蒸煮损失、剪切力和食盐含量的影响。结果显示：四种腌制方式下，猪肉的pH值总体呈上升趋势，但相邻检测点间差异不显著（P＞0.05）；脉动真空滚揉、真空滚揉与常压滚揉的腌制液吸收百分比高于常压液腌，其中脉动真空滚揉腌制的腌制液吸收百分比最大；脉动真空滚揉腌制后的蒸煮损失与剪切力跟其他三种腌制方式相比最小；在达到相同的食盐含量时，脉动真空滚揉腌制所需要的时间最短。结果表明：脉动真空滚揉腌制猪肉效果较好。

To shorten the pickling time, reduce production costs, to guide the rapid bacon pickled, this study evaluated the atmospheric pressure rolling pickling, vacuum roll rubbing, pulsating vacuum roll rubbing on the quality of pork and curing rate samples including pH, marinade/meat ratio, cooking loss, shear force and salt content, with atmospheric pressure pickling as the control. The results showed: In the four kinds of pickling methods, the pH value of pork showed an increasing trend, but the difference between adjacent test points was not significant (P>0.05); pulsating vacuum roll rubbing, vacuum roll rubbing and atmospheric pressure rolling pickling the marinade/meat ratio is higher than atmospheric pressure pickling, the marinade/meat ratio of pulsating vacuum roll rubbing is the largest; The cooking loss and shear force of pulsating vacuum roll rubbing was minimal compared to the other three kinds of pickling methods; To achieved the same salt content, pulsating vacuum roll kneading for shortest time. Finally showed: Pulsating vacuum roll kneading marinated pork effect is better.