Summary: The low‐field nuclear magnetic resonance and Fourier transform infrared spectroscopy technique were carried out to evaluate the relationship between hydration characteristics and proteins structure in different stages pork of meat batters. The results showed that T21 increased throughout the process and the change of T22 and P21 was easily impacted by water, and the alternation of secondary structure was mostly impacted by salt; P21 was negatively correlated with the content of β‐sheet (r = −0.862), and positively correlated with the content of α‐helix (r = 0.933), β‐turn (r = 0.871) and random coil (r = 0.677), which meant there was some relationship between secondary structure and water distribution and migration. This research will provide theoretical support for the processing and production of meat products. [ABSTRACT FROM AUTHOR]