In order to investigate the effect of vacuum tumbling on chicken eating quality,values of pH,color,cooking rate,expressible moisture,textural properties and protein extraction by salt of chicken breast were evaluated.The results indicated that under the condition of 0~4℃,increasing the salt concentration(0.0%~9.8%) could significantly increase hydration of protein,content of protein extraction by salt improve the cohesion and springiness of prepared chicken products and reduce hardness,while no significant effect on cohesiveness and gumminess.When extending the tumbling time 0h~14h at 0~4℃,the content of protein by salt,the cohesiveness,springiness,chewiness and gumminess of chicken were increased significantly,while there was no significant effect on the hydration of protein and the hardness of chicken.Tumbling raised the pH value of chicken recuperation products,improved chicken recuperation products color and eating quality.