The study was undertaken to determine the effect of fat replacement with starch preparation on the super-molecular structure of forcemeat, and hence also on the mechanical and rheological properties of the products. The study was performed on fine forcemeat of sausage filling. Changes in the rheological properties of the forcemeat, as a function of temperature, were measured by the DMTA (dynamic-mechanical thermal analysis) method. The fat replacement in the forcemeat with starch suspension in the range considered (6 to12%) was found to cause an increase in G1 to about 5200 Pa, which evidenced an increase in the elasticity relative to the control forcemeat sample whose G1 value was 4000 Pa. This fact was reflected in the changes of apparent viscosity. The thermal treatment in the range up to 60oC at the fat exchange of up to 9% resulted in small changes in the elastic properties relative to those of the control sample. It was the consequence of a small contribution of the spatial lattice of partly gelated starch in the elastic response of the whole system, determined by the elasticity of the matrix made of denatured proteins. The elasticity modulus of the final product cooled to room temperature was found to be many times greater than that of forcemeat not subjected to thermal treatment.