The desorption characteristics of raw meat and salted meat were studied in the relative humidity range of 15 to 94·5 per cent at the storage temperatures of 5°, 13° and 26°C and at 0, 0·08, 0·20 and 0·30 kg NaCI/kg (d.m. of meat) salt (NaCI) content. Results indicate that for awbetween 0·75 and 0·945 the equilibrium water content for raw and various salted meats increased with the increase of NaCI content and decreased with the increase of temperature.