The quality of finished meat products is influenced by the regimes of the technological parameters and the processing equipment used at different stages of the technological process. Thus, the level of minced meat processing is determined by the length of its technological processing and influences the humidity linking levels, thus changing its structural and mechanical (rheological) properties. An examination conducted using the rotational viscometers PМ–3, has revealed that the formation of the primary structure of a mince mass finishes after 14 minutes of mincing work, and that this timing is optimal, as the amount of linked water is maximal, the values of the crushing are minimal, and the rheological characteristics of the finished product are good enough.