The heat-induced gel network formation is one of the most important functional properties ofmyofibrillar protein (MP) during meat processing.Fat or oil,when homogenized to droplets,can be incorporated into the porus network structure of the protein gel matrix as a filler or copolymer.The objective of the present study was to investigate the role of preemulsified oil (peanut) and fat (lard) in the rheology and microstructure of MP gels.The effects of emulsified lipids on porcine MP gelation were determined by measuring the hardness (texturometer penetration),viscoelasticity (rheometer dynamic oscillation),and water-holding capacity of the MP-lipid composite gels