The objective of this study was to evaluate the texture properties of a standard sausage that contained a chicken meat extender at a replacement percentage of 35% of the PMD when subjected to postproduction heating. An experimental design that looked at the combination of three extenders in ten mixture points was used; the extenders were composed of fiber, pig skin, and carrageenan, respectively, and there was one product without an extender. Five days after production, the sausages were cooked for two hours at 80°C. An instrumental texture analysis and a firmness and elasticity evaluation were carried out on the recently produced samples and on samples after the subsequent thermal treatments. Hardness, masticability and firmness decreased with the application of the thermal treatments. In addition, a synergistic interaction was seen between the fiber and the carrageenan at the two temperature levels. It was concluded that the fiber, the pig skin and the carrageenan did not exhibit properties that were similar to those of chicken paste because their applications demonstrated a marked decrease in the texture properties, a decrease that was more pronounced when the product was subjected to postproduction heating.