It was investigated the effect of water addition (30%, 40% and 50%) on the quality of meat batters and processed meat products produced from them. For the purpose of histological analyses, there were collected batter samples (following the 5, 6, and 8 minute chopping process) and processed meat products samples. The analysis of microstructure included the measuring of structure elements (fat globules and collagen fibres); the measurements were performed using a computer image analysis. It was stated that the best dispersion of fat globules in the protein lattice, and the optimum comminution of connective tissue were obtained when 40% of water was added.