Salt content and cooking temperature affect processing characteristics and product quality of ground pork. In this paper, salt (1%, 2% and 3%) and cooking temperature (70 ℃, 80 ℃ and 90 ℃) on color, cooking yield, texture and rheological properties of ground pork were studied. The L* value, cooking yield, hardness, springiness and cohesiveness of ground pork increased significantly with the increase of salt content (p<0.05), but b* value was declined. From 25 ℃ to 95 ℃, the energy modulus (G′) of ground pork with 3% of salt was the highest. At the same salt content, the cooking yield and springiness showed the highest at 70 ℃, then decreased with temperature increasing. The b* value and cohesiveness was increased significantly with temperature (p<0.05). The G′ had the highest value at 89 ℃. Overall, appropriate salt content and cooking temperature can improve the quality of ground pork.