The current study was undertaken to determine the effect of emulsion addition (0, 3, 6, or 10%) on protein extractability, binding ability and storage characteristics of low salt, restructured pork jerky. As emulsion level increased from 3 to 6%. pH, exudate proteins al bond area and salt soluble protein extractability were increased (P$lt;0.05). Electrophoresis results showed that concentrations of myosin heavy chain and actin from salt soluble protein were increased by emulsion treatment. Emulsion addition of 3% or 5% increased (P$lt;0.05) the processing yield of restructured pork jerky. As emulsion level increased from 3% to 6%. the binding ability and texture of restructured pork jerky were increased (P$lt;0.05), but there were no differences (P$gt;0.05) in the color, juiciness. flavor and composition of product among emulsion levels. Scanning electron micrographs showed that there were large spaces in hood area of restructured pork jerky containing 0% emulsion, and their protein matrix at bond area was not fully formed and less dense. In the other hand, the binding was fully formed in the bond area of restructured pork jerky containing 6% or 10% emulsion and their uniformly dense protein matrix was formed throughout the bond area. During 4 weeks of storage at 20℃, emulsion addition over 6% increased the thiobarbituric acid (TBA) value and decreased storage characteristics of restructured pork jerky alter a weeks of storage, but emulsion treatment did not affect total microbial count of product.