The effects of different lipids on the formation of protein membrane in the emulsion layer were studied. The emulsifying properties, particle size, Zeta potential and lipid particles absorption amount of protein were tsted. The results showed that the emulsifying activity of the emulsion showed the backfat group>butter group>soybean oil group. While the emulsion stability showed the butter group>the backfat group>the soybean oil group . The droplet size of the backfat group in the emulsion was significantly smaller. But the backfat particles obtained after the destruction of the emulsified system were significantly larger than the other two groups. From the Zeta potential value, the stability of muscle protein solution was higher than the original emulsion. The absorption amount of protein (ΓT) on the lipid particles surface and unit interface membrane absorption amount of protein (Γs) in the butter group were higher than other groups. In short, the muscle protein could better emulsify backfat to improve the emulsifying activity and emulsify butter to increase emulsion stability of the emulsion. After emulsification system damaged, butter could increase ΓT and Γs. So butter can effectively form protein membrane which was helpful in improving the stability of emulsion.