Effect of sterilisation coefficients on sensory quality of model canned meat (of paté-type) with varying liver levels was examined. Quantitative descriptive analysis was used to evaluate sensory quality of the model samples. Liver level appeared to be a main factor affecting the sensory quality of model canned meat. Sterilisation coefficient (F) had relatively smaller effect. However both factors: higher liver levels (20%, 30%) and sterilisation coefficient (F10) inteacted, giving as a result higher intensity of all sensory attributes.