The texture and microstructure of edible abalone meats were studied during heat treatments from 50to 100^oC for 60 min. No increase in extractable soluble collagen content was observed below 80^oC, but a 9-fold increase was observed at 100^oC. SDS-PAGE showed that extractable myosin heavy chains and paramyosin contents reduced significantly at 80^oC, and disappeared completely at 100^oC. The shear force increased slowly from 50 to 70^oC, but relaxed back to the initial level at 100^oC. Rapid reduction of hardness was observed at 50^oC, minimum hardness was obtained at 100^oC. Springness, cohesiveness,chewiness, and resilience were enhanced to maximum levels at 70, 90, 70, and 90^oC, respectively. Optical micrographs and transmission electron microscope showed a significant increase of intermyofibrillar gaps at 90^oC and broken fibers at 100^oC. Results suggested that 80^oC might be a suitable temperature to produce ready-to-eat abalone products.