The aim of the thesis was to produce a pork spread by adding some substitutes, that would have textural properties comparable or better as a spread produced by (poly)phosphate. For this purpose, we have prepared fourteen groups of spreads, in which were in place of phosphate preparation (control), added different kind of starches (potato starch, instant potato starch and corn starch) or flour (buckwheat flour, whole spelt flour, chickpea flour, rice flour, wheat flour, barley flour with the addition of beta glucans and coconut flour of different fractions). Analyses of pork spread coagulates included sensory analysis using the method of quantitative descriptive analysis, instrumental analysis of color with chromometer Minolta CR-200B and the CIE Lab system, and texture analysis with apparatus Texture Analyser TA.XT Plus and contact part SMSP/20. Spreads with added different starch, flour or phosphate preparation significantly differ in instrumentally measured texture (firmness, consistency, cohesiveness and index of viscosity) and all color values as well as in sensory properties (appearance, texture, smell and aroma). Spread with phosphate and spread with corn starch are the most similar in overall sensory quality, spread with coconut flour with granulation of 140 is also interesting because of the attractive properties.