It was investigated the effect of varying fat contents in the formulation of meat batters on the quality of batters and processed meat products produced from these batters. For the purpose of histological analyses, samples of meat batters (following the 5, 6, and 8 minute chopping process) and of processed meat products were collected. The analysis of microstructure included the measuring of structural elements (fat globules and collagen fibres); the measurements were performed using a computer image analysis. It was stated that the optimum comminution of adipose tissue and uniform fat dispersion in the protein lattice are obtained when the per cent content of fat in the meat batter ranges from 20% to 30%.