Exudates from rectus femoris pork’s tumbling were characterized by quantification of proteins, lipids and indicators of bonds between proteins (hydrophobicity, protein carbonyl groups, free thiols). Effect of salt content (112, 165 and 220 g/l in the brine) and cooking time were studied. No influence of salt was observed on protein content and composition, on lipids and on free thiol groups. Protein surface hydrophobicity was dependent on salt content, with a maximum with 165g/l of salt in brine. Anti-oxidant effect of salt on carbonyl content appeared when exudate was heated. Heating exudate led to an increase in protein hydrophobicity and carbonyl content and to a decrease in free thiols.