Fat has an important role in the processed of meat products. Therefore, the current study was designed to evaluate the effect of incorporating fats from different food animals [beef (mesenteric and perinephric), buffalo (mesenteric and perinephric), Camel (mesenteric and hump) and mutton (mesenteric and perinephric) on Proximate chemical analysis (Moisture%, protein%, fat%), Cooking characteristics (cooking loss%, diameter reduction%, moisture retention% and fat retention%) and Deterioration criteria (pH, Thiobarbituric acid reactive substance "TBARS" and Total volatile basic nitrogen "TVBN") of fresh sausages. Higher cooking loss% values were recorded when fresh sausages processed using either buffalo perinephric or camel hump fats compared with those processed using beef or mutton fats. The highest level of diameter reduction% was obtained when camel hump fat was incorporated followed by buffalo perinephric fat incorporation. TBARS of fresh sausages
formulated using beef perinephric fat revealed the lowest values when compared with other formulae. Based on this study, Buffalo perinephric and camel hump fats are not recommended for production of high quality acceptable fresh sausages in contrary to beef and sheep tallow.

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