An emulsion for processed meat which comprises (A) oil and fat of animal
and plant, (B) at least one substance selected from (a) at least one
compound selected from sucrose fatty acid esters, monoglycerides,
polyglycerides and lecithins and (b) at least one substance selected from
proteins of animals and plants, hydrolysis protein and enzyme decomposed
protein, and (C) at least one compound selected from basic amino acids
and salts thereof and a processed meat comprising the above emulsion
which is uniformly distributed in the meat. The emulsion exhibits an
excellent emulsifying property, stability and flavor. The processed meat
exhibits excellent color, texture and flavor.
