Abstract: This study aimed to investigate the effect of heme iron content on lipid oxidation, protein oxidation and the negative oxidative effect on texture properties in braised beef during chilled storage. The results showed that there was a significantly decrease in heme iron content (p<0.05) and an increase in non-heme iron content with prolonged storage.Thiobarbituric reactive substances (TBARS) value and protein carbonyl value increased significantly during chilled stroage (p<0.05) and reached a maximum value at 5 d which were respectively 19 times and 2.67 times compared with 0 d. Free thiols content gradually decreased (p<0.05) with prolonged storage. Texture of beef were evaluated by the measurement of shear force, hardness, adhesiveness, chewiness significantly increased (p<0.05) during chilled storage. In conclusion, high content of heme iron in chilled initial stage participated in lipid oxidation, which led to a significantly increased (p<0.05) of TBARS value during 0~1 d. Non-heme iron content and TBARS value increased in braised beef during chilled later storage, promoted the progress of protein oxidation, and increased in the value of hardness and shear force signficantly (p<0.05).