Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxidation. In the process of dynamic frequency change, the hammering sample had a smaller phase angle (tanδ) than the beating sample; In the process of heating up, the hammering sample had higher storage modulus (G') than the beating sample; In the process of dynamic frequency change, the longer the hammering time was, the lower the G' and the bigger tanδ was, and rised rapidly at 55~75 ℃ during the heating process. G' gradually rised during the cooling process except for the sample of hammering 60 min. As the hammering time of the beef batter was prolonged, the salt soluble protein content increased, protein oxidation increased, the cooking loss rate of gel reduced first and then increased; the hardness and chewiness of gel reduced firstly and then increased, the springiness of gel increased firstly and then reduced, and the cohesiveness and recovery of gel were reduced. The correlation analysis showed that the degree of protein oxidation was negatively correlated with the gel hardness, but not with other indexes. The quality of gel will be improved as hammering time in 30 mins, and hammering for more than 30 mins would have an adverse effect on the gel properties. In a certain time, hammering process can increase the content of salt soluble protein, improve the rheological properties and texture properties of gel, this conclusion means the traditional hammering process has certain rationality and theoretical basis.