Marinades based on vegetable oil blends for the production of natural marinated meat semi-finished products substantially affect the rheological and structural-mechanical parameters of the product. They determine the plasticity and consistency of semi-finished products made from raw materials of grades 1 and 2. Therefore, the purpose of the study was to develop recipes for marinades and establish the effect of marinade based on blends of vegetable oils enriched with the enzyme bromelain on the structural and mechanical parameters of natural marinated meat semifinished products during storage. The research developed 8 samples of semi-finished products, namely: 4 samples using pork: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends; and 4 samples using beef: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends. In this regard, it was concluded that it is advisable to use blends of vegetable oils and enzymes in the marinade. An additional effect on natural marinated meat semi-finished products is the better organoleptic and structuralmechanical indicators in comparison with control samples. It was identified that the consistency of semi-finished beef products during the storage period becomes more tender compared to the control sample. It was proved that the plasticity of semi-finished pork products compared to the control sample decreased, which indicates an increase in meat hardness. The results of the study of the plasticity of marinated semi-finished products increased compared to the control sample, which indicates a decrease in meat hardness. The use of vegetable raw materials in the technology of natural marinated meat semi-finished products allows using meat raw materials of grades 1 and 2 and getting a tender, juicy, easily digestible product at the output
meat, oil, blend, penetration stress, plasticity, enzyme, hardness of semi-finished products