Detection of MRPM in emulsion type products is a challenge facing meat industry. Where, most of meat products processors in Egypt illegally replace beef meat partially or totally with MRPM in meat products to reduce products cost. Commercial and experimentally produced emulsion type sausage (traditional Egyptian luncheon) formulated with 0, 10, 30, 50, 70, 90% MRPM instead of the meat mass and cooked to different core temperature (70, 80 and 90°C)were examined for technological properties, ash, bones, cartilage and calcium (Ca) content, in addition to histological sections stained with H&E and Trichrome blue. Results indicated that all market samples show unacceptable texture and binding scores with high ash, collagen, cartilage, bone and Ca content. Histological section showed presence of skin and cartilage. Addition of 10% MRPM to luncheon formulation couldn’t be detected at different cooking temperatures. While the use of 30% or more MRPM to luncheon formulation, significantly changed technological properties and chemical composition of the product. Thermal treatments of luncheon sausages changed their chemical composition as well as structural changes in bone and cartilage content.