Commercial characteristics of slaughter animals and poultry meat, offal, sausages and meat products, canned food, meat semi-finished products, food eggs and egg products are considered. Methods of meat cooling treatment are described. Particular attention is paid to the formation of the quality of meat products in the production process, as well as to the change in their consumer properties in storage. The classification and characteristics of the assortment of the main groups of meat products, requirements for their quality, examination of the quality of meat and meat products are given. For masters and bachelors of higher educational institutions studying in the direction of "Commodity Science," teachers, graduate students, trade workers.