Three types of palm fats (PF) to be incorporated into meat batters were prepared from palm oil (PO) and palm stearin (POs) with the ratio of PO:POs at 60:40, 70:30 and 80:20 (wt/wt). The slip melting point (SMP), iodine value (IV) and solid fat content (SFC) of PF were measured. Eight formulations of frankfurters were then produced using PF60:40, PF70:30, PF80:20 and palm olein (POo) at 20% and 25% of fat levels. Chopping temperature, emulsion stability (ES) and water holding capacity (WHC) of meat batters containing PF and POo were measured. At 25% fat level, meat batters mixed with PF60: 40 recorded the highest final chopping temperatures at the end of comminution, while POo recorded the lowest value. Fluid toss of meat batters prepared with PF60:40 and PF80:20 were significantly lower at 20% fat level compared to that of 25%(P<0.05). Higher WHC was exhibited by meat batters containing various PF compared to the one with POo (P<0.05).