The study investigated the effect of fat substitution with a potato fiber preparation Potex on changes in the microstructure of finely comminuted meat batters and processed meat products produced from such batters. Fat was replaced with a potato fiber preparation in the amount of 1%, 2% and 3%. Microstructure of batters and processed meat products was assessed using a computer image analysis system. In batters apparent viscosity, drip loss and free water content were determined. Produced meat products were subjected to sensory examination of overall desirability of model products. The best quality products were obtained from batter produced with no fat substitution with a potato fiber preparation.

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