Nowadays, malnutrition is one of the biggest concerns of human beings mostly due to rapid growing of population and increase in providing enough food, especially protein. In general animal protein is preferred because of higher nutritional value than other protein sources however, the access to this source is limited due to several reasons most of them their high price. On the other hand production of meat products, along with functional properties of meat and its key role in this regards, has also encountered meat industry with high prices and shortages of fresh meat.Thus, the introduction of new protein sources can be partially resolve the problem. In this study gizzard was chosen for partial replacement with meat and its effects on meat products. Chicken gizzard is a byproduct of slaughterhouses poultry that is split and inner layer was separated and packed in disposable packaging and be released in market. Functional properties of chicken gizzard such as emulsion capacity, emulsion stability, foaming capacity, foam stability and buffering capacity, along with its physico-chemical characteristics such as pH, cooking loss, water holding capacity (WHC), tenderness, color parameters L*, a*, b* and chroma were measured. Cross section of the chicken gizzard and meat products were also investigated by the light microscope. TBA value was measured at the first, third, fifth and seventh days of storage and data as a completely randomized design were analyzed using in factorial design up to 2-way followed by comparison of means using LSD (p 0.05) all by application of statistix software. The Meat product (Sausage 60% meat) containing 0, 50 and 100% of the chicken gizzard was produced. The results of this study indicate that protein, fat and ash content was higher in veal than those of chicken gizzard. Characteristics such as pH, cooking loss, color parameter L*, the foaming capacity and protease activity were higher in chicken gizzard than veal, whereas other parameters such as the shear force, water-holding capacity, TBA, color parameters b*and a* value (redness), emulsion capacity and stability, buffering capacity and foam stability were lower in chicken gizzard than those of veal. TBA value was highest in 100% veal product and lowest in combination 50-50 % chicken gizzard and veal product. pH, cooking loss, L and b values were highest in 100% chicken gizzard product and lowest in 100% veal products while parameters such as water holding capacity and shear force valueswere lowest in 100% chicken gizzard product and highest in 100% veal product. During storage time parameters such as moisture content, pHand water holding capacity in all three formulations showed a slight decrease. Other quality parameters such as TBA, L and b values in the all three formulations showed a slight increase. The sensory evaluation tests wasno significant difference between texture and overall acceptability in three formula. the highest and lowest acceptable color was recorded for 100% veal product and 100% chicken gizzard product respectively. However, highest acceptable flavor was recorded for 100% chicken gizzard product. Key words : chicken gizzard, physico-chemical properties, functional properties and microstructure