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