###### Abstract  
Enzymatic intereesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interestefied fats: milkfatrapeseed oil (32 _w/w_). Fatty acids composition and their positional distribution in triacylglycerglycerol, melting profile and oxidative stability have been determined in fats used for interestrification, after interestrification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interestrified fats were characterized by significantly lower induction times than noninterestefried fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninterestefried and interestefried fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interestefried mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interestefried milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics. interesterification; fatty acids; meat batters; oxidation; DSC 202020  
Different nonanimal or modified fats have been utilized in order to change the fat composition in meat products [2; 3; 4; 5; 6]. The total content of unsaturated fatty acids in sausages can be increased by applying highly unsaturated vegetable oils in the production process [2]. It is worth mentioning that the partial or complete replacement of animal fat with vegetable oil can negatively affect the textural quality, appearance and oxidation stability of meat products [6; 7]. [PERSON] et al. [2] showed that the presence of unsaturated fatty acids in meat products might rapidly reduce the stability of the meat product. The liquid state of matter and high content of unsaturated fatty acids in vegetable oils are the most important reasons for these unfavorable effects [6; 8]. One of the strategies to utilize plant oils in meat technology involves the use of interesterified vegetable oils [6]. Enzymatic interesterification gives the opportunity to obtain lipids with predetermined properties. During the reaction, the position of the acyl groups changes within and between the triacylglycerglycerol molecules. This process does not alter the structure of fatty acids, and thus, the bioavailability of valuable unsaturated fatty acids remains unchanged [9; 10]. Interesterification affects the melting and crystallization point of the oils, which gives the possibility to obtain a wide range of lipids with a modified structure and physicochemical properties [6]. The studies on obtaining interesterified lipids with the desired composition and distribution of fatty acids and altered melting profile can lead to designing new products with predetermined properties of high application potential in the food industry [10]. In previous studies, different interesterified plant oils (sunflower, soybean, palm, canola, cotton, cartamo, olive and maize oils) in different proportions were used to substitute pork backfat in sausages [3]. [PERSON] and [PERSON] [5; 6] investigated the effect of replacing beef fat with interesterified palm kernel oil on the quality parameters of frankfurters and Turkish dry-fermented sausages. [PERSON] et al. [11] evaluated the physical and sensory characteristics of sausages produced from enzymatically interesterified blends of lard and rapeseed oil.