Abstract: In order to clarify the law of mass transfer kinetics in the process of beef salting assisted by high voltage electrostatic field（HVEF）, the HVEF was combined as a new technology with the traditional wet salting method. The effects of 1.5 kV HVEF and 3.0 kV HVEF treatments on the total weight, water content and NaCl content of beef during salting were analyzed and compared, and the microstructure of beef with different salting treatments was observed by scanning electron microscopy. Treatment significantly（P＜0.05） increased the water content, total weight and NaCl diffusion rate of beef during wet curing, and 3.0 kV HVEF treatment group had a higher effect. The apparent diffusion coefficients of NaCl in traditional wet salting, 1.5 kV HVEF assisted-wet salting and 3.0 kV HVEF assisted-wet salting were 5.593×10^-10 m~2/s, 6.284×10^-10 m~2/s and 1.142×10^-9 m~2/s, respectively. Scanning electron microscope results showed that compared with traditional wet salting group, the myofibrillar bundle membrane of beef under HVEF assisted-wet salting was destroyed and the myofibrils were looser, which was conducive to the diffusion of NaCl and water in muscles. As a new electric field technology, HVEF has a good application prospect in meat curing.