The results of studies on the texture parameters and organoleptic evaluation of model meat products (beef and back fat; 1:1) with the addition (5, 10, 15 or 20%) of thermally processed oat kernel (90 min; 80ºC; water, 2% NaCl solution or 2% gelatin solution) are presented. The product texture was studied using the double deformation method (TPA). A significant statistical influence of the method of kernel preparation (type of solution) and its addition, on the texture parameters and thermal losses of the prepared model product was observed. The highest grades in the organoleptic evaluation were given to the product with 5-10% oat addition. The product structure on slice, its colour and consistency were proper. The 15-20% oat addition in product causes lower level organoleptic evaluation.

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