Through intensive sampling of beef during the heating process, the changes of meat quality and all parameters of relaxation signal peaks were studied. The results showed that with the increase of heating time, the semi combined water decreased while the free water increased. In terms of peak shape characteristics, T₂₁ peak width data fluctuated more, T₂₂ peak width increased and height decreased, and the positions of the three peaks shifted left significantly, which reflected that the ordered spatial structure of protein was destroyed and a large number of disordered curls were formed after heat denaturation. The average distance of hydrogen bond between water molecules and peptide chain was shortened and the types were increased. There were extremely significant correlations between peak height, peak width and peak position and meat quality indicators. The mathematical model was established through the nuclear magnetic signal parameters to simulate the changes of physical and chemical indicators of meat products, and the correlation coefficients of water content, cooking loss and b* value reached 0.943, 0.936 and 0.876, respectively. The results confirmed that the information value of shape parameters of LF-NMR was not less than the peak area for food analysis.