This experiment was carried out to investigate the effect of preblending on the functional characteristics of mechanically deboned meat of spent layers and textural characteristics of emulsion made from preblends that had been stored for 5 days. Preblending was carried out at various conditions just after mechanically deboning. The results obtained are as follows. l. Emulsifying capacity and water holding capacity of preblends were higher than those of no-preblend. As the storage time increased those capacities increased. Extractability of soluble protein of preblends also showed simillar tendency. 2. Emulsion stability of preblends was better than that of no-preblend and the stability increased as the level of salt increased. 3. Hardness, cohesiveness, brittleness and gumminess of an emulsion type sausage made from preblends increased as the level of salt increased.