The present study shows that emulsified meat models with ESM had less CL and a more elastic texture than those without ESM. The effect of 1.5% ESM on water binding, texture and color was most evident in emulsified meat models added 1.5% NaCl, but there was also a noticeable effect in samples with 1.0% NaCl. In agreement to this, visual inspection of histological images of cryo-sectioned sausages revealed that the structure of the samples with 1.5% NaCl and 1.5% ESM had a fine and continuous matrix with small and spherical fat or liquid-filled pores which was evenly distributed. Moreover, ESM reduced the T2 relaxation time in uncooked samples, indicating that the water was increasingly immobilized. The reduced T21 relaxation time is consistent with the more homogeneous organized microstructure of the ESM samples and thus the reduction in CL shown by adding ESM. The higher pH of these samples may aid the NaCl-induced solubilization of the myofibrillar proteins during grounding as well as stabilizing the network structure due to increased negative repulsion forces between the myofibrillar proteins, increasing the surface available for hydration. FTIR spectra, measuring changes in the protein secondary structures, revealed that the cooked samples with ESM had a higher portion of α-helical versus aggregated β-sheet structures than those added 1.0 and 1.5% NaCl without ESM. It was suggested that higher pH and increased negative repulsion effects had a positive heat stabilizing effect preventing aggregation of the protein network. The effect of ESM on water binding and texture was related to increased pH, while increased redness was related to the fact that ESM also had an antioxidant effect. Eggshell membrane has a potential to be used as additives to reduce salt levels in emulsified meat type products and thus contribute to the production of healthy and functional meat products with lower salt content.