Abstract: Beef packaged in waterproof bags was cooked in a water bath at 100 ℃ for 28 min, and beef samples were collected every 7 minutes, dynamic changes of water distribution in beef during heating process was investigated by LF-NMR. The results showed that with the prolongation of heating time, both cooking loss and shear force increased during heating. The NMR data showed that the composition of moisture in beef changed significantly. T₂ relaxation time shortened gradually, the proportion of less mobile water T₂₂ decreased gradually and the proportion of free water T₂₃ increased gradually, it was difficult to separate T₂ and T₃ on T₂ relaxation spectrum,and the peak width increased obviously. MRI images showed that the water content of beef reduced in heating process. The correlation analysis showed there was a significant positive correlation between cooking loss and T₂₁,T₂₂ and cooking loss, shearing force showed a significant negative correlation, T₂₂ peak ratio and T₂ b, cooking loss,shearing force showed a significant negative correlation. Our study suggested that the water distribution and texture characteristics of beef were significantly affected by heating treatment, and there was a correlation between them.