Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

► The impact of CMC/MCC on characteristics of sausages batters was studied. ► Results show that CMC (> 0.7 wt%) induces a destabilization of the protein network. ► MCC is compatible with the meat matrix, adding firmness with rising concentration. ► Findings show the need to understand physiochemical processes in meat products.