The effect of heat inducible gelatin of salt soluble protein of venison on water retention property, breakdown strength and viscosity was investigated. The conclusions was as follows: as the amount of NaCl, sodium hexametaphosphate, sodium pyrophosphate and sodium polyphosphate increase, water retention property and breakdown strength increase first and then decrease, viscosity increases gradually; as pH value increases, water retention property first increases strikingly and smoothly then, breakdown strength and viscosity first increase and then decrease; as the temperature increases, water retention property first decreases and increases then, breakdown strength first increases and decreases then, and viscosity first increases and decreases then. The relation between affecting factors and water retention property, breakdown strength and viscosity was discussed through homogeneous experimental design and quadratic regression equations. The effect of factors on water retention property is as follows: the effect of sodium pyrophosphate and temperature is not notable while interaction effect among factors is notable. The influencing factors on breaking strength and viscosity are as follows: odium hexametaphosphate, ionic strength, temperature, pH value, sodium polyphosphate and sodium pyrophosphate, and interaction effect among factors is notable.