The studies were conducted with the aim to determine the effect of different levels of the addition of phosphate preparations: diphosphate and polyphosphate, on the binding of model meat product, characterised by the quantity of thermal loss and the slice strength. The research material included a model highefficient meat product. It was found that the type of the phosphate preparation used as well as its quantity did not have any significant effect on pH values of batter and of final product. The addition of diphosphates did not affect significantly the colour of model meat product whereas the increasing quantity of polyphosphates caused lowering redness and lightness of the product. Together with the increase of the addition of two examined phosphate preparations up to 3 g/kg, the thermal loss from the product was decreasing. The further increase of the addition of the preparations did not affect significantly the level of the thermal loss. Diphosphates increased the slice strength in a greater degree than the polyphosphates did and the addition of both preparations in the quantity above 3 g/kg did not have any significant effect on binding of the model product. The studies showed that together with the rise of phosphorus content, being added up to 1,5 g/kg, the significant limitation of thermal loss from the product and the increase of the slice strength, had place.