In order to study the influence of different tumbling and curing parameters on water holding capacity and salt soluble protein,indexes such as curing absorption,cooking loss,extruding loss and the salt soluble protein extracts from chicken breasts were analyzed.The results showed that extending the tumbling and curing time﹙0.5～3 h﹚and increasing the concentration of salt﹙0.5%～3%﹚ could significantly improve the water-holding capacity(P<0.05) as well as the production rate.It could also increase the concentration of salt soluble protein under 0~4℃.The water-holding capacity,the production rate and concentration of salt soluble protein could reach a higher level with 2.5% salt and 2.5 h of tumbling and curing.