Now production and development of products of new generation of the increased nutrition and functional value is relevant. The purpose of work was studying of a possibility of use of nonconventional vegetable raw materials (laminaria) in a compounding of meat products for enrichment of a product a biological form of iodine.\nIt is established that the laminaria contains a significant amount of iron, zinc, magnesium, copper. Content of iodine in 1 kg of a laminaria exceeds daily requirement of a human body almost twice. The ability of a laminaria to accumulate high concentrations of iodine is explained by specifics of an alga to participate in process of a metabolism with the subsequent formation of various iodorganic compounds. The mass fraction of iodine in a laminaria has made 327,79 mg on 1 kg of a dry laminaria.\nThe laminaria is capable to bulk up, absorb and hold moisture and also to stabilize meat farshevy systems, thereby exerts positive impact on quantitative and quality indicators of finished meat products. The laminaria doesn\'t form gels, heating so within temperature of 80 �C and the subsequent cooling up to the temperature of 5-10 �C haven\'t allowed forming structural proteinaceous and even carbohydrate framework in the form of gel. \nBy results of an experiment at heat treatment destruction of iodine isn\'t revealed. Thus after impact on meat systems with a laminaria of temperature and conditions of processing, in solid of a ready-made product iodine concentrates with reduction of a mass fraction of moisture. \nIn compliance with standard daily rate of consumption have established the level of introduction of a dry laminaria to meat products in number of 15 g on 100 kg of unsalted raw materials. The chemical composition of the developed meat product with a laminaria has shown that the product contains 688,8 mkg/kg of iodine and 75mg/kg gland. At such level of enrichment the product has functional focus and compensates the daily need for iodine and iron of 34-45% and 50% respectively.\nKeywords: vegetable raw materials, laminaria, iodine, the iodated products, functional and technological properties, functional meat products, meat bread.

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