The textbook is published in two books. Book 1 contains information on the raw materials of the meat industry: a comparative description of breeds of livestock, poultry, rabbits is given; transportation and acceptance at meat industry enterprises are considered. Processing of livestock, poultry and rabbits is described in detail. Information is given on the composition, properties and quality of meat, including post-slaughter changes in it. Processes of processing blood, endocrine and special raw materials, animal fats and keratin-containing raw materials are considered.