Abstract: The relationship between water migration regulation and color change of meat emulsified gel during storage( 0~ 4 ℃) was investigated by the combination of LF- NMR and correlation analysis. Results showed that during the first 6 days,the emulsified gel capacity to hold free water was firstly increased and then decreased,water content was found to decrease,while centrifugal loss was observed to rise with the extension of storage time.However,in the later storage,particularly 8 days later,the emulsified gel binding ability to the three phases of water was significantly( p < 0.05) increased,the content of loosely combined water was decreased significantly( p <0.05),and a rising trend was observed among the closely combined water and free water,but water content was stable,centrifugal loss was found to be significantly( p < 0.05) lower than the day 6.Then it could be concluded that during cold storage,water especially the free water lost more,which led to certain degree of juice loss.Moreover,for yellow value( b*),a significant negative correlation was seen with water content and a significant positive correlation was showed with the storage time.This indicated that with increasing of storage time and the water loss in early storage,yellow value was observed to increase and finally the quality of the emulsified gel was inevitably affected.