SummaryThe rheological characteristics, microstructure and thermal stability of meat emulsions, made with two levels of fat (7.6% and 20.3%) and prepared from either fresh meat or meat subjected to one or three freeze‐thaw cycles, were measured. Lower fat contents were accompanied by a significant reduction in the binding property, shear force and hardness of the products. Both low fat and use of freeze‐thawed meat produced structures with a less dense matrix, freeze‐thawing altered the microstructure of the meat sausages and reduced shear force, hardness, chewiness and thermal stability. These effects were particularly apparent in the higher‐fat product.