Duck breast meat was used as raw material to study the effect of atmospheric pressure at different temperature (4 ℃, 25 ℃, -20 ℃, -40 ℃), vacuum (negative pressure) low temperature (-40 ℃, -1.0 Pa) on the salt and water diffusion in duck meat. The results showed that the changes of water content in duck meat during infiltration process were vacuum temperature >25 ℃>4 ℃>-20 ℃>-40 ℃. The permeation process of salt as mass transfer object followed Fick′s second law, and the vacuum low temperature environment benefited salt penetration. The experimental temperature and pressure design change into vacuum low temperature(-1.0 Pa,-40 ℃), -40 ℃, -20 ℃, 4 ℃, 25 ℃, the permeation rate constants of the experiment are 1.271 60 h-1, 0.212 98 h-1, 0.393 45 h-1, 0.588 61 h-1 and 1.012 42 h-1 respectively, and the maximum salt permeability was 7.599 23 g/100g, 2.155 79 g/100g, 2.769 55 g/100g, 4.076 27 g/100g, 5.796 78 g/100g, respectively. The results showed that the salt penetration under vacuum low temperature environment was the best.