The influence of different curing conditions including brine concentration (6%, 10%, and 15%), temperature (4, 15, and 25 ℃) and stirred on mass transfer kinetics of fresh rabbit meat during wet-curing was analyzed. The results showed that the changes of water (ΔMwt), salt content (ΔM^NaClt) and weight (ΔM0t) had good correlation with the square root curing time (t^0.5) in different curing conditions, and k₂ was affected by brine concentration, temperature and stirring. Our results showed that the brine concentration of 10% could cause the highest diffusion value (1.18×10^-9 m²/s) ,and the biggest diffusion value (5.86×10^-9 m²/s) at 15 ℃. However, the D_e increased at the stirring curing at 25 ℃, while decreased at 4 ℃ and 15 ℃. Therefore, the optimum diffusion value was obtained when 10% of brine was treated with stirring curing at 15 ℃.