The article presents the results of the stage of complex studies of the work, which consisted in the development of an improved technology for specialized meat minced meat for servicemen. The main goal of the scientific work was to increase the content of high-grade easily assimilated protein and dietary fiber in the product. To achieve the objectives, modern functional ingredients, such as plasma protein preparations and wheat fiber, have been used. Technological properties of model forcemeat systems were evaluated using the definition of physico-chemical (active acidity, moisture content), functional-technological (moisture-binding capacity, emulsifying ability, emulsion stability) and structural-mechanical (plasticity, maximum shear stress). Complex theoretical and experimental studies were conducted in the laboratories of the Department of Technology of Meat, Fish and Seafood of the National University of Bioresources and Nature Management of Ukraine.