This paper presents the results of determination of total phosphorus content by spectrophotometric method in twenty-four analyzed meat product samples of domestic manufacturers. Phosphorus containing additives are added to meat products due to their property of acting as fat, water and protein emulsifiers and also as stimulators of water binding. High phosphorus contents influence food safety and human health. High phosphate levels in the blood reduce the formation of vitamin D3 active form in the kidneys, reduce blood calcium, and lead to release of bone mineral into the blood. The results obtained are compared with the values prescribed in the Regulations on the food additives. Research has shown that all samples in which the concentrations of phosphorus were determined contain lower doses then those permitted.