Selecting pork loin， chicken breast and four different parts of beef (tenderloin， flank， eyeround and shoulder) as materials， the multi-level structural properties， texture characteristics， water distribution， nutrient composition and in vitro simulated digestion characteristics of meat were characterized， and the internal relationship between the multi-level structure， texture and digestion of meat was analyzed， aiming to provide a theoretical basis for establishing a quality evaluation system of plant-based meat analogues. The results show that meats had typically multi-hierarchical structures with muscle fibers， epicardium， sarcolemma and endocardium layered in a complex network structure at different scales. The tightness and thickness of meat fiber fascicle showed differences for these six types of meats. The morphological types of chicken fiber were the richest. The fiber bundle diameter of pork was the largest (75.21 μm)， followed by flank (57.09 μm)， eyeround (54.41 μm) and chicken (52.78 μm). The fiber bundle diameter of tenderloin was the smallest (33.58 μm). The muscle fibers of beef flank， shoulder and eyeround were observed arranged compactly， while chicken breast， pork loin and beef tenderloin were arranged loosely. The results of magnetic resonance imaging showed that the six kinds of animal meats three different water types， including protein-binding water， freezable water (myofibril inner water)， and free water (myofibril outer water). Water was evenly distributed in chicken and pork while unevenly distributed in four kinds of beef which contained more fat than others. Besides， the content and distribution of different water states affected the texture properties of meets. The microstructure of meat had a certain correlation with its texture and digestibility. The meat with closely arranged fiber bundles had higher hardness and chewability， and lower digestibility. The results in the current work provide scientific basis for the establishment of quality evaluation standards of plant-based meat analogue products.