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The textbook is designed for bachelors of the direction of training & laquo;Commodity Research and Commercial Business& raquo; and masters of specialities & laquo;Commodity Research and Commercial Activity& raquo;, «Expertise of goods and services", "Commodity science and expertise in customs" in the discipline "Commodity science of food products", the study of which is provided in educational institutions of III and IV accreditation levels. The textbook summarises commodity characteristics, classification, composition of meat, formation of consumer properties and assortment of meat products, trends in the development of new products, improvement of their nutritional value, and use of means of preserving the quality of goods. The textbook includes the latest achievements of science and technology in the field of meat products, material on determining the quality of certain groups of meat products, identification of species, detection of falsification. Some of the material can be addressed to a wide range of readers.