Abstract: Influence of heating on the quality of beef tripe was studied by measuring samples' shrinkage rate, water loss rate, water content, and combined with sensory evaluation and texture analysis.The results showed that with the prolonging of heating time, the shrinkage rate and water loss rate of sample increased, and the water content of sample decreased.With the prolonging of heating time, the sensory evaluation score of beef tripe samples decreased gradually.Samples with higher sensory scores and better taste were found when heating 1 s to 15 s.The hardness and chewiness of samples increased gradually with the prolonging of heating time.Under different heating time, the springiness of the samples had little differences.So, in order to obtain the better taste, the heating time should be controlled in the range of 10¹5 s based on the results of this study.