Abstract: In this paper,the soluble protein concentration of homogenate,the water holding capacity and texture properties of gelation and gel strength were measured to study the effect of postmortem chilling time( 1,2,3,4,5d)on the heat- induced gelation properties of beef homogenate.The results showed that the postmortem chilling time influenced significantly on protein concentration,dehydration rate,water retention,hardness,springiness,cohesiveness,gumminess,chewiness of gelation and gel strength,respectively. As the postmortem chilling time prolonged,the protein concentration and the water retention firstly decreased and then increased,while the dehydration rate,hardness,gumminess and chewiness changed conversely. The springiness fall down after it ascended firstly in the first three days,then increased,but the recovery was not significant. The cohesiveness decreased significantly in the first three days,increased then and finally got stabilized.In conclusion,there existed significant effect of postmortem chilling time of fresh beef on protein concentration and gelation properties and the effect existed obvious interaction,which will provide a theoretical basis for the selection of raw material of gelation meat products.