The effect of the substitution of pork fat with inulin and rape-seed oil added to batter on selected quality parameters of preserved meat products was studied. The chemical composition of the meat preserve was examined, the texture profile was characterised by instrumental and sensory methods and the sensory desirability of the products was evaluated. According to expectations, the fat content and energy values of the preserved meat products evaluated was significantly lower compared to the control variant. The inulin and vegetable oil introduced in place of the animal fat have generated a delicate structure as reflected in the characteristics of the texture, lower springiness, hardness 1 and chewiness, determined by instrumental methods and its lower consistency, springiness, hardness and lower impression of fatness as determined by the sensory methods. Inulin and vegetable oil, as added to the product instead of animal fat, �imitated� well the sensory impression of fat and the creamy taste as reflected in the taste desirability, similar to that of the control product. The cellulose preparation examined may be used as an animal fat substitute in meat products.