abstract: The aim of the performed investigations was to analyse water binding in forcemeats and finely-comminuted sausages manufactured with the addition of plant fat. Comparison of relaxation parameters with values of the free water content in relation to the total water content in sausages showed that plant fat is much better dispersed in the system. The quantity of bound water increases and its molecular dynamics is limited considerably. This exerts a significant impact on the quality of the obtained products. The applied partial replacement of animal fat by plant fat results in increase of free water content in the system, in comparison with products containing only one type of fat.