In the meat industry, phosphates are used as stabilizers, for water binding, prevention of lipid oxidation and as microorganism growth inhibitors. In turn, the consumer market can suffer increased falsifcation, due to an inflated use of phosphate additives. Phosphates are also known to have a detrimental impact on consumer health and consequently their use is limited, therefore alternatives are being explored. The purpose of the experiment was to produce a meat emulsion, which, according to its texture properties, would be close to, or better than a phosphate emulsion. Used in this test were; various amounts of pig meat (25% - 60%), 5% sunflower oil and between 25% and 60% ice (based on the amount of pig meat), 1.5% nitrite salt , 0.3% of the seasoning mixture Etol, 0.7% of the phosphate preparation Aroma Universal K (control), 1% carrageenan E 407a and 1% carrageenan E 407. The emulsions were heat treated to a central temperature (Ts) 68 ° C, then cooled and stored at a temperature of 4 ° C. The samples were sensorially assessed (colour, gelatin under the wrapper, stability of coagulates of meat emulsion, juicyness, hardness, gelatinousness, intensity of smell, foreign smells, salinity, intensity of flavor and foreign flavors), instrumentally measured color and texture parameters (SR (Stress Relaxtion ) and the TPA (Texture Profile Analysis) test.We found that meat emulsions with added phosphates and different types of carrageenan, differed significantly in instrumentalized texture properties, thus, the differences were due to both the carrageenan type and the meat content used. Furthermore the emulsions which were made with carrageenan E 407a and carrageenan E 407 were identical to the control emulsions only in some sensory parameters (hardness, juicyness, saltyness, foreign scents, foreign aromas). Emulsions with the addition of carrageenan E 407a were the closest to the control emulsions, according to the texture parameters. The most appropriate meat content, with the addition of all additives, is between 45% and 60%, the minimum acceptable meat content is 40% and the addition of carrageenan E 407a.