Brining is the key technology during duck marinating.The effect of atmospheric pressure brining(APB),vacuum brining(VB),and pulsed vacuum brining(PVB)on the salt content,water content,total weight,FFA,myoglobin,color,shearing force and muscle degeneration temperature were studied.During the brining process,moisture content,salt content,weight,free amino acids content,shearing force,value a* and b* of VB and PVB were significantly higher than these of APB samples(P<0.05).However,the metmyoglobin content were significantly lower than that of APB.The total weight of VB were significantly higher than that of PVB,but no significant difference for other indicators between VB and PVB.In conclusion,the vacuum brining showed better effect on meat quality of brining duck.