The study aims to two MRI methods to evaluate water-injected meat and predict water injection rate of meat fast and noninvasively. One is based on T2 distribution of the sample measured by Spin-echo (SE) sequence and Spin-echo free induction decay (SE-FID) sequence with different TE. The other method uses mean apparent diffusion coefficient (ADC) as the index to show the difference between the meat with and without water injection measured by Diffusion-weighted magnetic resonance imaging (DW-MRI). The results demonstrated that T2 distribution and ADC were strongly correlated with water injection rate of meat. The SE-FID method is a proper way to predict the water injection rate and DW-MRI achieve accurate results with fast speed to evaluate the water-injected meat which has great future commercial implementation for meat quality evaluation.