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The textbook "Technology of meat products from non-traditional meat raw materials" is the first attempt to summarise the material on the use of wild, hunting and industrial animals in the technology of meat products.

The textbook "Technology of meat products from non-traditional meat raw materials" meets the state standard for the training of specialists in the speciality 181 "Food Technologies" of the specialisations: "Technologies of storage, preservation and processing of meat", "Food technologies"; "Technologies in restaurant business", and speciality 241 "Hotel and restaurant business" of the specialisation "Hotel and restaurant business"

The textbook is recommended for teaching specialised disciplines: "Formation of raw material resources", "Technologies of meat products for functional purposes", "Innovative technologies of the industry", "Hotel and restaurant business", "Organisation of restaurant business" for students with a passport of the speciality, as well as for scientists, undergraduates, postgraduates of the relevant profile, teachers of colleges and universities, specialists in the meat industry.

The textbook "Technology of meat products from non-traditional meat raw materials" was prepared in accordance with the requirements of the "Methodological recommendations on the structure, content and scope of textbooks and manuals for higher education institutions and the Procedure for granting stamps to educational literature of the Ministry of Education and Science of Ukraine."