In this study quince fruit waste (QW) after juice removal used in meat emulsion for evaluation purposes. Quince waste was obtained on the laboratory by squeezing fruit and removing its juice. Removal waste was dried in 40°C and grinded. For the emulsion, oil in water emulsions formed with quince waste of 4 different concentration (0.5%, %1, %2 and %3) and chicken breast. TPA analysis applied to the emulsion samples before and after the heat treatment (80°C, 30 min.) Quince waste adding had positive effect on hardness value of emulsion. Generally adding guince waste on emulsion is increased adhesiveness value, but had no effect on cohesiveness value. Gummines value increased for row emulsions, but decreased for cooked emulsion when quince waste added on it.