The production of nuggets requires attention in some stages of the process, mainly in the frying that is carried out in the industry or in the consumer’s house. At this stage, the breakage and/or detachment of the cover layer can occur and also, put at risk the safety of the consumer who may suffer burns. This defect can be caused both in the stages of breading comprising: pre-flooring (predust), breading liquid (batter) and flour and topping (Breading), as well as may be related to the lack of stability of the emulsion used in the preparation of nuggets, which will cause excessive release of water vapor leading to breakage and/or detachment of the breading cover. The objective of this study was to evaluate the effect of the use of ultrasound-treated flesh emulsions on the preparation of nuggets. For this purpose, meat emulsions (mechanically separated chicken meat - CMS, soy protein, water and ice) were prepared and submitted to different ultrasound treatments, and later evaluated regarding emulsion stability (%) and water activity (aw) and used in the preparation of nuggets. Subsequently, from the best emulsion (more stable), nuggets were molded, breaded, frozen and submitted to frying steps and compared to the control nuggets (no emulsion treated with ultrasound). The emulsion with greater stability was obtained when treated with ultrasound (Elmasonic P 120H, Singen, Germany) for 30 min, 37 kHz and 60% power. The nuggets made with treated emulsion presented cover cover properly adhered after frying, contrary to the nuggets made with untreated emulsion, which presented cracks and detachment of the cover cover. In this way, the use of ultrasound shows potential for the development of more stable and safe products.