“…However, some crucial processing parameters (e.g., pH value of raw meat, lean meat to fat ratio, water content, ionic strength, heating method, and heating temperature) might lead to the quality deterioration (especially for relatively weaker water/fat holding capacities and looser textural properties) of the final commercial frankfurters to some extent, which subsequently affects the consumer’s purchasing inclination and preference. Thus, to effectively address the aforementioned issues in the actual processing of frankfurters, numerous functional additives (e.g., starch, hydrocolloids, cellulose, plant proteins, and animal proteins) and some emerging processing technologies (e.g., ultrasound treatment, high-pressure processing, electromagnetic field treatment, and pulsed electric field treatment) have been employed to increase the cooking yield and enhance the quality properties of the final meat products [ 2 , 3 , 4 ]. Among the above strategies, the incorporation of hydrocolloids to enhance the quality attributes of emulsified meat products is considered the most economical, convenient, and effective method in the meat industry.…”