The influence of the conditions of thermal treatment, fat content and protein hydration as well as polyphosphate addition on the rheological state of model block meat products, characterised with CASRA analysis parameters, i.e. plasticity (P), elasticity (E) and fluidity (F) was tested on an extensive and diversified experimental material. It has been found and stated that the conditions of the thermal treatment affect mostly the plasticity (P) – the most important parameter from the point of view of a food technician, determining the product block behaviour during slicing, the fat content affects all the examined rheological parameters, but mostly the elasticity (E) and fluidity (F), the protein hydration affects the plasticity (P) and elasticity (E) and the addition of polyphosphates affects mostly the elasticity (E) and fluidity (F). We have succeeded in integrating effectively the conditions of thermal treatment, i.e. temperature and time of heating, basing on the Ball-Olson concept applicable to the integration of the thermal sterilisation conditions of microorganisms in canned products. The time of keeping the outer parts of the block in high temperature was taken as the time of heating. With an excellent accuracy the relation of plasticity (P) to all the examined factors was described, having regard to the interactions between the thermal treatment conditions and fat content in the product stuffing. With a good accuracy the relation of elasticity (E) and fluidity (F) to all the examined factors was described. The statistical analysis showed no important interaction between the thermal treatment conditions and fat content in the canned product stuffing. A systematic, relatively simple chemometric proceeding was presented, enabling prediction of quality features of meat products.