The objective of this study was to evaluate the effect of the high hydrostatic pressure on meat raw materials and meat batters concerning the technological parameters emulsion stability, extraction yield, texture, color, and microstructure of bologna sausage containing 60% mechanically deboned chicken meat (MDCM) derived from poultry and swine palette. High-pressure treatments at 200 and 400 MPa were applied to the raw materials and batters for 5 minutes at 10 ºC. The results have shown no differences in the emulsion stability of batter subjected to 200 MPa when compared to the control, indicating that the application of 200 MPa before the cooking step did not affect this attribute. In turn, the treatment at 400 MPa appeared to be sufficient to initiate the denaturation process of meat proteins, causing loss of functionality and resulting in decreased emulsion stability, which is corroborated by the results of the myofibrillar proteins extraction. The attributes texture, hardness, and chewing were affected by the application of high pressure and were consistent with the results found for the emulsion stability. The treatment at 400 MPa reduced hardness and chewability of batters, probably due to a smaller supply of functional protein matrix, while the application of 200 MPa increased these texture parameters, suggesting a higher water and fat retention capacity of the processed product. Regarding the attribute color, the application of 400 MPa resulted in higher L* value. Scanning microscopy analysis indicated a more open and spongy structure of the batter subjected to 400 MPa. Therefore, the HHP at 200 MPa has proven to be the treatment with better response to the functional performance of emulsified products made from MDCM.