The objectives of this study were:(1) production of double emulsions consisting of olive oil and sodium caseinata to be incorporated in a model beef emulsions system as beef fat replacers, (2) investigating the physical and chemical characteristics of model system meat emulsions produced with different amounts of double emulsions, and (3) developing functional and healthier meat emulsions systems with low-fat content and modified fatty acid composition, meanwhile providing equivalent stability parameters of full-fat meat systems