For the proton NMR measurements 3-3.5 g of uncooked or cooked emulsified meat model was placed in a custom-made Teflon container (16 mm in diameter) with a Teflon screw top and a rubber seal. The samples were equilibrated to 25 °C for 30 min. using a heat block (Driblock heater DB-3D, Techne, Staffordshire, UK). The transverse relaxation measurements were performed using a 20 MHz benchtop R4-spectrometer supplied by Advanced Magnetic Resonance (AMR, Abingdon, UK). The Carr-Purcell-Meiboom-Gill pulse sequence (CPMG) was run using an interecho spacing (2*tau) of 400 μs, 6000 echoes and 4 scans. The relaxation curves were processed fitting a T2 relaxation time distribution with 200 logarithmically distributed axis points from 1-10 000 ms . The resulting T2 relaxation distributions were imported into MATLAB R2020b (MathWorks, Natick, MA, USA) cropped to only include the 8-3000 ms region for the uncooked samples and 1-3000 ms region for the cooked samples and normalized to sum before the multivariate analyses. The uncooked and the cooked emulsified meat models were treated as two separate data sets for the multivariate analyses. Spectra in Figure are the average of the measurements in duplicated formulations.