Rumen meat could be profitably used as preparation of emulsion based product such as meat patties after proper deodorization. 20% jamun based rumen meat patties were found better in performance w.r.t. physico-chemical and sensory qualities than 20% beet based formulation and control(100% rumen meat patties). Cost of production of beet based patties were lower followed by control and jamun based meat patties.