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The textbook describes the physiological functions, structure, composition, physicochemical and biochemical properties of meat tissues. Particular attention is paid to the main regularities of processes and changes that occur with meat after slaughter, as a result of storage and under the influence of biological and physicochemical factors. The basic physical properties of meat and meat products are presented. The textbook is recommended for students studying in the speciality "Technology of storage, preservation and processing of meat" and may be useful to a wide range of specialists in the meat processing industry.