The effect of cellulose preparations that were used in meat products instead of the recipe fat on shaping of physical-chemical parameters and rheological properties of the meat products, was studied. The following additives were used: potato and wheat cellulose preparations and inulin in the quantities: 0% (control), 5% and 10%. In the final product, chemical composition was analysed, the level of thermal drip was determined, the binding of the slice was evaluated and the rheological properties of the product were characterised. As a result of the conducted studies it was found that a type of the cellulose preparation used and the level of its addition had a significant effect on the determined parameters of quality. All the preparations caused – according to the expectations – a significant decrease of fat content in the products in relation to the control product. Application of a higher level of cellulose preparation had a significant influence on lowering of the fat and protein content and on the significant increase of water and salt level and on the size of the thermal drip. The level of the addition of the preparation used did not have any significant effect on the characterised rheological parameters. The product, containing preparation of wheat cellulose was characterised by the best binding of the product i.e. the lowest thermal drip and the highest tearing strength. The rheological characteristics of the inulin-containing product indicates that this substitute "imitated" fat in the examined product in the best way but it had a significant negative influence on binding of the product's bloc.