The aim of this paper was to determine the influence of transglutaminase addition (0,2; 0,3%), enzyme acting time and comminution method on selected properties of model batters from chicken meat with decreased amount of sodium chloride (1,5%). In the batters stored in refrigerated conditions for 30 minutes, 4 hours and 24 hours (time of enzyme acting), cooking losses decreased with higher comminution of meat. It was found that smaller meat particle size decreased cooking loss. The increase of transglutaminase level and the increase of enzyme acting time caused the greater cooking loss and improvement of texture parameters. Hardness of batters with smaller particle size was higher irrespective of enzyme acting time. The result of increased amount of enzyme was the deterioration in colour.