The relationship between textural properties of a meat-based product (sobrassada de Mallorca) and ultrasonic velocity was examined. Textural properties (at 4degreesC) and ultrasonic velocity (at 4, 8, 12 and 25degreesC) were measured. The ultrasonic velocity could be mathematically related with the textural parameters such as hardness and compression work (CW). The results showed that using a non-destructive method such as ultrasonic measurements, hardness and CW could be accurately estimated (%var = 95% in both parameters). Moreover, the measurement of ultrasonic velocity at different temperatures showed that velocity decreased when temperature increased. Thus, from the slope of the temperature-velocity straight lines it was possible to assess, in a non-destructive way, the moisture and fat contents of the meat-based product (%var = 91% and 93%, respectively). (C) 2002 Published by Elsevier Science Ltd.