The stability of meat emulsion is significantly related to the myofibrillar protein content， the specific ways of stabilizing oil/ water emulsions by myofibrillar proteins under different protein volume fraction（1%， 5%， 10%） were investigated. Analysis of the stability of emulsions show differences in the protein concentration， when protein volume fraction were 5% and 10%， the stability of emulsion was significantly increased （P<0.05）， the particle size was 1-10 μm， the amount of protein adsorption and oil-holding capacity were increased significantly （P<0.05）. In addition， the oxidation of fresh emulsion （1%， 5%， 10%） was effectively inhibited by the interface protein membrane， which also being an important way for oil-holding capacity of the emulsion （1%）. In contrast， when protein volume fraction was high （5%， 10%）， the oil-holding capacity of emulsions were improved by interface adsorbed myofibrillar protein and gel matrix.