The book “Physical-chemical and biochemical bases of meat and meat products production” by Leonid Sergeyevich Kudryashov is a unique textbook that will become an indispensable assistant for students of higher educational institutions studying technologies of meat and meat products processing . In this work, the author is deeply immersed in the complex and multifaceted world of the meat industry, revealing the physical, chemical and biochemical processes that underlie the production of quality meat and its processing. Kudryashov, having a rich experience in the field of meat technology, offers the reader not only theoretical knowledge, but also practical recommendations that will help future specialists in their professional activities. The book covers a wide range of topics ranging from animal anatomy and physiology to processes occurring at the molecular level during meat processing. The reader will be able to learn about how various factors, such as temperature, humidity and pH, affect the quality of the final product. This manual will be especially interesting for students studying at the faculties of veterinary medicine, food technology and agronomy .. It will also be useful to meat industry practitioners who seek to deepen their knowledge of the physico-chemical and biochemical aspects of production. The book can attract the attention of those who are interested in food safety issues, as the author pays attention not only to the quality, but also to the safety of meat and meat products. The topics raised in the book go beyond simple production. Kudryashov touches on important aspects, such as the impact of technology on nutrient conservation, as well as environmental and sustainable development issues in the meat industry. In today's world, where consumers are increasingly concerned about the quality and origin of products, this guide helps to understand how production processes can be optimized to meet the demands of the market and preserve the health of the population. Kudryashov's style is characterized by accessibility and clarity of presentation, which makes the material easy to perceive even for those who are just starting their way in studying this area. The author uses many examples and illustrations, which helps to better understand complex concepts. Kudryashov is also the author of other well-known works on meat processing technologies, and his experience in this area makes him an expert whose advice and recommendations are trustworthy. If you are looking for a tutorial that will not only give you theoretical knowledge, but also help you develop practical skills in the field of meat production, then “Physico-chemical and biochemical foundations of meat production and meat products” is exactly what you need. This book will be your reliable companion on the way to professional success in the meat industry, as well as help you better understand how science and technology can improve the quality of life and health of people. Do not miss the opportunity to expand your knowledge and skills in this important and relevant area!