Modern trends in the food industry are focused on the creation of functional products enriched with dietary fiber, which not only improve the technological characteristics, but also increase the biological value of meat products. In this paper, a comparative study of the effect of wheat fiber and IntensFlor soluble corn fiber (NewBio LLC) on the quality of semi-finished poultry meat products has been conducted. It was found that the sample with soluble corn fibers demonstrated a statistically significant superiority, showing the highest values of water-binding (82.4%), fat-retaining (88.1%) abilities, which subsequently led to minimal losses of moisture and fat during heat treatment and the yield of finished products was 97.2%. It was found that the sample with soluble corn fibers and maltodextrin demonstrated a statistically significant superiority in consistency, a more delicate and juicy texture of the product without foreign flavors was noted, which confirms the technological feasibility of using soluble corn fibers in the formulations of semi-finished meat products. The nutritional value analysis revealed a modification of the nutrient profile of the experimental samples: a significant decrease in fat (by 0.7-0.9%), a mass fraction of protein (by 1.1-1.4%), an increase in moisture content, complex carbohydrates and ash compared with the control. Thus, the use of IntensFlor soluble corn fibers with prebiotic properties has been recognized as more effective for creating high-quality semi-finished meat products with increased biological value, which corresponds to modern trends in a healthy lifestyle and is attractive to a wide range of consumers. The developed formulation and technology are easy to implement and adapted for mass industrial production, which will further increase the volume of production and ensure its competitiveness in the market of healthy nutrition.

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