The aim of this study was to analyze the technological, textural, colour and sensory characteristics of model meat products produced with the addition of egg-yolk protein preparation (by-products of phospholipids extraction process at supercritical conditions). Model meat products consisted of pork class I, backfat class I and additives such a NaCl, NaNO2 and sodium isoascorbate. Functional additive (egg-yolk protein preparation) was added at different level of concentration: 0% (C), 2% (P1), 4% (P2) and 8% (P3). Experimental stuffings were heat treated in water bath and stored for 3 weeks under refrigeration. Thermal drip, yield of production process, NaCl, NaNO2 contents, texture profile analysis and physical parameters of colour (according to the CIE L*a*b* colour scale) were determined. Sensory assessment included: overall appearance, colour, odour and consistency of model meat products. It was observed that addition of egg yolk proteins to the model meat products influenced on increasing yield of the production process and on reducing mass losses caused by heat treatment. Furthermore, the addition of protein preparate resulted in increased accumulation of sodium nitrite in experimental products, what may be take into consideration in further studies on reducing the level of this substance in meat processing. The values of hardness, gumminess and chewiness of experimental samples were higher (α ≤ 0.05) than those obtained for control variant. After 3 weeks of storage model products produced with egg-yolk protein addition were characterized by lower (α ≤ 0.05) value of chewiness than control sample. Moreover, after 24 hours there were no statistical (α ≤ 0.05) differences beetwen b* (yellowness) values of P1 variant meat products and control sausages. All investigated variants after 3 weeks of storage did not differ significantly within L* (lightness) and a* (redness) values. Sensory assessment showed that P1 variant of experimental products obtained the highest scores of colour, consistency and overall appearance.