The book includes material from biotechnological processes for the production of functional food products from raw materials of animal origin. Biotechnology of primary processing of cattle and small cattle, pigs and birds is described. Extensive material on hydrobiont biotechnology is included. Introduced material on the biotechnology of processing rabbits, nutria, African ostrich and river crayfish. The material of chemical composition and nutrition of meat of various types of animals, hydrobionts and factors influencing the quality indicators of meat raw materials are given.