Scope of the thesis: 42 pages, 5 tables, 16 figures, 24 appendices, 38 literature sources. Aim of the thesis: to determine the changes in texture and rheological properties of minced pork with different proportions of vegetables. Two different types of vegetables, carrots and potatoes, were used to enrich it with functional ingredients. In total, twelve samples with different proportions of vegetables were produced. During the experiment, texture of the samples, rheological features (tension, viscosity), and color coordinates of minced meat were determined. A sensory analysis was carried out after forming meatballs and steaming. The highest viscosity in samples was determined: with 30g of potatoes (FB1-30) - 11,727.06±156.85 mPa*s, with 30g of carrots (FM2-30) - 10,711.98±133.88 mPa*s, and with the addition of 90 g of potatoes and carrots (FBM1-90) - 7,366.15±105.87 mPa*s. With the increase in the amount of additional vegetables, the viscoelastic feature of minced meat, viscosity, decreases. The highest tensity was determined in samples: with 60g of potatoes (FB1-60) - 276.16±2.90 Pa, with 30g of carrots (FM2-30) - 291.58±4.74 Pa, and with the addition of 90g of potatoes and carrots (FBM1-90) - 175.24± 1.71 Pa. It can be noted that the viscoelastic property of semi-finished meat products with high percentage of vegetable additives (90g and 120g) is that tension is significantly lower than that of semi-finished products with lower percentages of vegetable additives (60g and 30g). In many cases, different amounts of vegetables affected the rheological features of semi-finished products. Stronger texture was found in semi-finished meat with 30g of potatoes (FB1-30), with 30, 60, and 90g of carrots (FM2-30, FM2-60, and FM2-90), with 30, 60, and 90g of potato and carrot supplement (FBM1-30, FBM1-60, and FBM1-90) - 0,2±0,01MJ. When assessing the texture characteristics of semi-finished meat, it was observed that a very high amount of vegetable supplement (120g) weakens the texture of the semi-finished product. Supplements used also affected the colorfulness of minced meat and sensory characteristics of steamed meatballs. The most acceptable ones were meat products with carrots and potatoes. In conclusion, it can be stated that texture and rheological indicators of minced pork as well as sensory characteristics and acceptability of steamed meatballs can be improved by using the appropriate amount of functional ingredients.