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In this study, the effect of sunflower head pith powder at various concentrations (0.0, 0.5, 1.0, 1.5, 2.0%) on the emulsion properties of mechanically deboned chicken meat (MDCM) was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water (O/W) model emulsion systems. pH values of slurries and emulsions, emulsion capacity (EC), stability (ES) and viscosity (EV) of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly (P< 0.01) decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant (P> 0.01). The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a …