It was established that inclusion of black radish homogenate into model minced meat from different meat types (beef, pork, chicken) facilitates an increase in a degree of system hydrophilicity. In the experimental samples, the water binding capacity increased with an increase in the radish homogenate content at a level of 10, 20, 30, 40, 50% of meat weight. For example, in minced beef, it increased from 68% (control) to 80% (50% of black radish homogenate), in minced pork from 55 to 73%, in minced chicken from 72 to 82%, respectively. An increase in water binding capacity in model minced meat was due to a pH shift from 5.9–6.05 to 6.25– 6.43 (depending on a meat type) and the content of neutral salts in the dispersion system of the radish homogenate. An increase in moisture holding capacity was also established in model minced meat. The values varied from 10% (models with minced chicken) to 25% (minced pork) compared to control. In model minced meat, fibers and pectin substances of the black radish strongly bind water and act as a system stabilizer after thermal treatment. It was found that addition of the black radish homogenate in minced meat systems from different meat types increased the functional and technological indicators.