A comprehensive study of the functional and technological properties of ground lentils and their effect on the quality of minced meat semi-finished products was conducted. The main goal was to develop a technology for producing cutlets with partial replacement of meat raw materials with lentil flour. The work studied the adhesive, emulsifying, and water-binding properties of lentil flour, as well as the effect of its degree of hydration on these parameters. It was established that hydrated lentil flour possesses adhesion 3-5 times higher than that of meat mince and has high emulsifying capacity (96.4%), which contributes to the improvement of the structure of combined mince systems. Using two-factor experimental design, the optimal technological parameters for producing cutlets from mince (70% beef, 30% pork) were determined. Analysis of expert evaluation results allowed for the derivation of a regression equation and established that the highest product quality (9.6 out of 10 points) is achieved using coarsely ground mince (particle size ~2.5 mm) and a lentil flour content of 7.2%. These conditions ensure the best organoleptic indicators while preserving the traditional taste and aroma of meat products. The study of water-holding capacity (WHC), water-binding capacity (WBC), and fat-binding capacity (FBC) showed that the introduction of 7% hydrated lentil flour (optimal flour:water ratio – 1:3) as a partial replacement for meat raw material leads to a significant improvement in these functional and technological properties. The maximum values of WHC, WBC, and FBC are observed precisely at this dosage, which is explained by the synergistic interaction of plant and muscle proteins, contributing to the stabilization of meat emulsions and reducing technological losses during heat treatment. Thus, partial replacement (7%) of meat raw material with hydrated lentil flour (1:3) in the production of minced cutlets is technologically feasible and effective. This solution enhances the nutritional value of the finished product by improving the amino acid composition, enriches it with dietary fiber and biologically active substances, and optimizes the functional and technological characteristics of the mince (adhesion, emulsifying, and water-binding capacity) without deteriorating the organoleptic properties. The research results provide a scientific basis for expanding the range of combined meat products with a functional orientation.

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