Model systems containing myosin mixed with native and slightly preheated plant protein preparations (soy glycinin, sunflower seed protein isolate, wheat gluten, wheat gliadin and wheat glutenin) and experimental sausages from beef meat and added protein preparations were studied after heat treatment for textural properties using an Instron 1140 apparatus. All non-meat preparations caused decrease in cohesivity and elasticity except glutenin. Vital gluten and soy glicinin had some advantages in comparison to sunflower seed protein. Preheating of gluten for 30 and 45 minutes resulted in significant increase in hardness and chewiness but not in elasticity. Preheating of soy glycinin for 45 minutes caused significant changes in work of compression, elasticity and chewiness.