Soya proteins were incorporated into meat batters either as part of preemulsified fat (PEF) or as the powder. Batters made with PEF had higher viscosity, water holding capacity, adhesive properties, and improved batter stability. During storage the experimental frankfurters had similar microbial count, water activity and TBA values, but frankfurters containing soya proteins added as PEF had lower total volatile nitrogen than those samples with soya protein added as the powder. Samples containing PEF during 30 days of storage were less bitter and beany than those with powdered proteins. Incorporation of soya proteins in the PEF form improved functionality of sausage batters, and therefore, could increase the usage of soya proteins in comminuted meats.