Abstract: In order to study the effects of different induction conditions on the properties of myofibrillar proteins thermal-induced gel in Chuan-bai rex rabbit meat and to explore the optimum induction conditions. Based on the single-factor tests,the soybean protein isolate addition,myofibrillar protein concentration,ionic strength and pH were taken as the influencing factors. And the hardness,resilience and water-holding capacity of the protein gel were taken as the response values. The present results showed that the interaction between the soybean protein isolate addition and the ionic strength had a significant influence on gel hardness,the interaction between myofibrillar protein concentration and pH had a significant impact on gel hardness and water-holding capacity,and the interaction between ionic strength and pH had a significant impact on gel hardness and resilience. The optimal induction conditions were as follows:The additive amount of soy protein isolate 6.30%,myofibrillar protein concentration 51.0 mg/mL,ionic strength 0.67 mol/L and pH 6.85.The prepared protein gel had a hardness of 508.435 g,a resilience of 0.337 and a water-holding capacity of 0.896. The thermal-induced gel presented a fine quality by the optimal process,which could provide certain data support and theoretical basis for the processing and utilization of Chuan-bai rex rabbit meat.