The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

•ESM reduced cooking loss and increased springiness in emulsion-type meat products with the high level of ESM.•ESM had antioxidative effects and increased redness.•The emulsion microstructure became more homogeneous and better emulsified with ESM.•A decrease in the T2 relaxation time in uncooked samples was observed in samples with ESM.•The secondary protein structure in cooked samples with increased ESM had a higher portion of α-helical versus aggregated β-sheet structures.