Abstract. The meat processing industry is undergoing rapid transformation due to the introduction of innovative technologies aimed at improving product quality, ensuring food safety, and extending shelf life. Traditional meat production methods are no longer sufficient to meet modern consumer demands for high-quality, safe, and nutritionally balanced products. This article analyzes the role of advanced processing technologies such as vacuum packaging, modified atmosphere packaging (MAP), biotechnology, low-temperature processing, and fermentation techniques in meat product manufacturing. Special attention is given to their effects on physicochemical properties, microbiological safety, sensory characteristics, and storage stability. The study highlights the importance of integrating innovation with international quality management systems to enhance competitiveness and sustainability in the meat industry.