Comminution processes are essential for sausage production. Until now, mincers are not suited for producing fine comminuted emulsified meat batters at high quality, therefore choppers are used. The aim of this work was to develop a continuous process for the production of fine comminuted emulsified meat battersfor high-quality cooked sausages, based on the mincing principle. At first, the operation principles of mincing (fixed knife cut, rotating shear cut) were described and the necessary works (compression, friction, disintegration, shift) were derivedby using mathematical models. Next, the influences on works or length of meat pieces by raw material (e.g. type of tissue, temperature, sample size) and technology (drill-hole diameter, pressure) were deduced. Based on this, the new process for production of fine comminuted emulsified meat batter were developed (and patented). As a result, the sensory and nutritional quality of the cooked sausages was comparable with those from chopper, but more cost-effective atproduction. A prerequisite was, that sample size, drill-hole diameter, pressure and knife rotation speed were tool-specific adapted on each other.