Nowadays, a number of salting agents, foodstuffs and ingredients of various technological purposes are used in the production of meat products. These stuffs have a different ability to penetrate and distribute in raw meat. They are divided into two large groups: low-molecular compounds (common salt, color fixers, food phosphates, food acids, food-acid salts, etc.) and high-molecular organic compounds of protein and polysaccharide nature (vegetable, animal, including dairy proteins, starches, gums, carrageenans, etc.). They are used in the production of meat products to improve a number of technological properties of raw materials, which in turn affect the quality of the finished product. It is known that raw materials do not always have high technological properties, and the products derived from it are characterized by increased rigidity, lack of juiciness and low yield. Therefore, the main objective in creating new technological solutions is the use of multicomponent brines, which additionally introduce a variety of components that provide a directed effect on functional and technological properties of raw materials and quality indicators of products. Therefore, the paper considers the use of the multifunctional foodstuff “Crownspace” in the brines. This foodstuff includes in its composition cellulose, acidity regulator Е451 (15,82, % P2O5), stabilizer E450, dextrose, spice extracts, flavor enhancer and flavor E621 (13 %), common salt. The results showed that the application of the multifunctional stuff in the composition syringe brines is possible at a temperature of 0–4 °С in the amount of 1 kg per 100 l of brine at a maximum exposure time within 90 min.