The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△M^w_t), salt content(△M^NaCl_t), total weight(△M⁰_t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10^-10 m²/s). Compared with the control group, the water holding capacity of YL, YW was higher(P<0.05), and the hardness of them exhibited lower(P<0.05), however, for YY, only the hardness changed significantly(P<0.05). The compound additives decreased the storage modulus of myofibrillar protein significantly(P<0.05), and compared with the control group, the myosin thermal denaturation temperature of Y, YY was higher, the actin thermal denaturation temperaturee of Y, YL, YW was lower. In addition, SDS-PAGE analysis showed that compound additives promoted the degradation of myofibrillar protein, and YL got the greatest degradation degree.