The effect of the chosen additional substances, microbial transglutaminase and sodium caseinate on the functional properties of PSE meat, resulting from the changes in fraction of cytoskeletal proteins, was examined. The research material included meat from the following ham muscles: normal (RFN) and watery meat (PSE) and meat batter after tumbling and model hams produced from RFN and PSE meat with the studied functional additives and without them. It was found that transglutaminase as added to PSE meat, participated in the binding of released proteins from myofibrils and in the generation of protein aggregates, modifying its functional properties. It had a significant influence on the improvement of consistency. At the same time, a deterioration of the water binding ability of the product took place. Sodium caseinate, as added to PSE meat enhanced aggregation of the proteins, released from myofibrils and significantly improved water binding, causing a weakening of the structure and in the consistency of the final product. None of the functional additives employed, used as a single substance, decreased significantly the unfavorable effects of PSE meat processing to a satisfactory degree and only their joint application should bring positive results.