Selected parameters of quality (hydroxyproline, calcium, bone particles content, and histological determination of bone particles) of mechanically deboned poultry meat (MDPM - „firmseparation“ and soft separation „Baadermeat“) were compared. Comparison of results with composition (except bone particles) of fresh poultry meat (breast and thigh muscles) was performed. Hydroxyproline content was significantly different and the mean value of hydroxyproline content was in mechanically deboned meat more than two-fold higher in comparison with Baader meat (333.17 mg.100g-1, 152.90 mg.100g-1 respectively). Similar results were achieved in calcium content (1.94g.kg-1, 1.05 g.kg-1 respectively). The mean content of bone particles was 0.27 % (MDPM) and 0.034 % (Baader). Finally, histological determination of bone particles in MDPM and Baader meat was carried out.U radu su uspoređeni odabrani parametri kakvoće (hidroksiprolin, kalcij, sadržaj čestica kostiju i histološko određivanje čestica kostiju) strojno otkošteog mesa peradi (engl. mechanically deboned poultry meat; MDPM -„čvrsta separacija“ i „meka separacija“ „Baader meso“). Rezultati su uspoređeni sa sastavom (izuzev koštanih čestica) svje žeg pilećeg mesa (mišići prsiju i bataka). Sadržaj hidroksi prolina pokazivao je značajne razlike, a srednja vrijednost sadržaja hidroksiprolina u strojno otkoštenom mesu bila je dvostruko veća u odnosu na „Baader meso“ (333,17 mg.100g-1, odnosno 152,90 mg.100g-1). Analiza sadržaja kalcija dala je slične rezultate (1,94g.kg-1, odnosno 1,05 g.kg-1). Srednji sadržaj čestica kostiju iznosio je 0,27 % (MDPM) i 0,034 % („Baader“). Provedeno je histološko određivanje čestica kostiju u MDPM i „Baader“ mesu
