Market For Meat Products Research Articles

Р ЕАЛИЗАЦИЯ ТАМОЖЕННОГО ПРОТЕКЦИОНИЗМА НА ПРИМЕРЕ ПРЕДПРИЯТИЙ МЯСНОЙ ПРОМЫШЛЕННОСТИ СЕВЕРО-ЗАПАДА

The article examines the instruments of customs protectionism (including tariff incentives, tariff quotas) used in Russia to regulate the meat and meat products market. The official statistical indicators reflecting the volume of imports and the vol- ume of domestic production of meat products are analyzed. It is determined that the necessary level of food security has been achieved in Russia in terms of the provision of meat products included in the list of socially significant products. It has been es- tablished that the North-Western region remains dependent on imported meat products, as a result, the instruments of customs protectionism are sensitive for participants in foreign economic activity.

Перспективы развития рынка мяса и мясной продукции России в условиях новых вызовов

Abstract. Topicality of adjusting the targets of agri-food policy and food security policy in Russia is determined by changes in both external and internal conditions for agri-food complex functioning. Macroeconomic forecasts create the basis for revising and adapting the directions of development of the main sectors of the agri-food complex. The purpose of this study is to develop alternative forecasts for the production and consumption of main types of meat and meat products in Russia to substantiate strategies for domestic market development. Methods. General scientific methods of cognition were used, such as dialectics, analysis and synthesis, and monographic methods. Forecast calculations were carried out using economic and mathematical methods. The scientific novelty of the study is as follows: the development of a methodological approach to substantiate the prospects for the development of meat and meat products production considering the balance of the meat products market and the consistency of conflicting targets in the field of import substitution, physical and economic accessibility of food for the country's population. The methodological recommendations developed during the study can serve as the scientific basis for midterm development programs of individual segments of the Russian food market. Results. It was revealed that in the short term, new challenges related to economic sanctions and COVID-19 had minor impact on the meat and meat products market. Limiting barriers to development are systemic economic problems: demographic situation and low real income. Alternative forecasts for development of markets for the main types of meat were developed.

Prospects for the development of the Russian meat and meat products market in the context of new challenges

Prospects for the development of the Russian meat and meat products market in the context of new challenges

RECENT MARKET ANALYSIS OF PLANT PROTEIN-BASED MEAT ALTERNATIVES AND FUTURE PROSPECT

Food shortage is a primary challenge as the human population is increasing rapidly. Therefore, the world is looking for ways to establish sustainability in the food system to generate nutritious food with better sensory qualities. To fulfill the animal protein requirements of the world, different meat alternatives are available in the market, like cultured meat, mycoprotein, and insects, but from a sustainable point of view, plant-based meat alternatives are the most suitable. However, in producing these alternatives, industrialists need to be aware of particular challenges and opportunities in production and marketing while manufacturing. The major challenge for industrialists is the consumer acceptance rate, which depends on plant-based products' physical appearance and taste. They can improve the marketing of plant-based meat products by improving plant-based meat alternatives' physical and sensory characteristics. The focus of this paper is to discuss the technologies necessary for the production of plant-based meat alternatives. The current findings suggest that the market scenario will change for plant-based meat producers, in which customer preference and beliefs will have a massive role in the acceptance and marketing of this meat. The development of plant-based meat alternatives is the first step to achieving the goal of sustainable food; more innovations are needed to establish a healthier and sustainable food system as this type of food has a low carbon footprint compared to other products available. Keywords: Plant-based meat, sustainability, food shortage, consumer preference, opportunities, challenges.

Evaluation of storage stability of dietary fibre incorporated aerobically packaged spent hen meat snacks at ambient temperature

PurposeThe purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.Design/methodology/approachConventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).FindingsThe fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.Social implicationsThe simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.Originality/valueIncorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B+L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0logCFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

Determination of the nutritional and biological value of semi-smoked sausage products made from beef

Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the creation of technology for meat products is to reduce the content of toxic substances in products and enrich their composition with vitamins, macro - and microelements through natural raw materials. The presented article shows the result of improving the quality indicators of finished products by adding vegetables to them in order to expand the range of semi-smoked beef sausages. Sausage products are meat products made from minced meat and heat – treated, their chemical composition and nutritional value are higher depending on the portion content, i.e. the content of complete proteins, irreplaceable polyunsaturated fatty acids, macro- and microelements and vitamins in the finished product the composition in the sausage recipe depends on the type and size of the portion. In the course of scientific work, it is planned to increase the nutritional and biological value of sausage by reducing the amount of nitrites and spices used in the production of sausages and adding vitamin-rich carrot juice instead. Carrot juice is a real depository of useful vitamins, micro and macroelements, and the antioxidants contained in it are able to prevent the appearance and development of malignant tumors. Especially vitamin A, which is contained in carrots, is characterized by strong antioxidant properties, it is formed from carotene, which enters our body, and it is easily absorbed through squeezed carrot juice. As a result of research, a recipe for new samples of semi-smoked sausages with the addition of carrot juice was created, a production technology was developed, and the nutritional and biological value of the resulting sausage product was determined. Carrot juice contributed to the formation of aroma, taste, color and high-quality characteristics of sausages.

Modern aspects of the livestock industry development, considering the analysis of consumer preferences for meat and meat products

In the modern conditions of the development of economic relations, consumer behavior in relation to the choice, purchase and consumption of food has been significantly transformed. This state of affairs encourages market participants to seriously change their approaches to working with consumers, the basis of which should be a multifactorial study of consumer preferences. At the moment, this transformation is of particular interest in the main markets, which include the meat and meat products market. This article attempts to study the transformation of consumer preferences for meat and meat products in modern conditions. Special attention is focused on such a parameter as the product quality. In the course of the study, a model was proposed for evaluating the decision-making process on the purchase of meat and meat products by the consumer, considering the essential factors of choice, the results of the marketing research were presented, the main conclusions regarding the transformation of consumer preferences were formulated, the importance of such criteria as product safety, animal husbandry, environmental impact was assessed. On the part of consumer organizations, the interrelation of such criteria forming the quality of the product as freshness, compliance with microbiological indicators, compliance with temperature control, which are currently a priority when choosing a supplier, is evaluated. The main conclusions are presented, which allow to consider the main promising areas of development of organizations engaged in meat production. The practical significance of the research lies in the possibility for organizations operating in this market to create successful marketing strategies and will significantly make the manufactured products of the quality necessary for the consumer.

The structure analysis of the commodity market and the meat raw material supply management

In the modern world, the market of raw meat and meat products is constantly growing and developing. It is quite dynamic and characterised by a constant increase in competition. The structure of the commodity market is evaluated not only by local region producers of the region, but also by producers from other regions, and each of them in general and in particular occupies a certain market segment. The article presents information on the analysis of the structure of the raw meat market, in particular beef. The characteristics of the main supply competitors to the Omsk region and the Siberian zone are presented Based on a questionnaire survey, the main trends in the selection of raw meat for representatives of the food industry were identified. This analysis is also based on such factors as the purchase and market price, as well as in the framework of public nutrition for finished products made from meat raw materials. Based on the results obtained, a number of conclusions were drawn, and an idea of the market for these products was formed.

Развитие мясного подкомплекса АПК Донецкой Народной Республики путем создания агропромышленного кластера

The article deals with the problems of the development of agro-industrial enterprises engaged in animal husbandry and processing of meat products, as a consequence of low competitiveness, as well as difficult logistics chains. The prerequisites for the creation of a meat and sausage cluster on the territory of the Donetsk People’s Republic have been identified, which will contribute to the development of the agro-industrial complex of the Republic and, in general, improve the standard of living in the Russian Federation. The analysis of the meat products market is carried out, namely: the main producers, the level of self-sufficiency in meat and sausage products are considered, as well as the dynamics of prices for meat processing products and raw materials are investigated. It was revealed that due to the lack of a rational production and trade network between agricultural enterprises in 2023, there was an increase in prices for meat and sausage products. A number of meat production enterprises, as well as producers engaged in meat processing and sausage production, have been identified in order to unite large and small agribusiness of the Donetsk People’s Republic into a single production chain, which is a cluster. The geographical structure of the creation of a meat agro cluster, which includes the leading cities and districts representing agriculture, is presented. The result of the study is the development of a mechanism for creating a cluster in the meat subcomplex of the agro-industrial complex of the Donetsk People’s Republic, in which one of the key elements is a breeding and genetic center and a wholesale distribution center.

MEAT CONSUMPTION IN UKRAINE: REALITIES AND PROBLEMS OF DEVELOPMENT

These studies analyzed the structure of meat production, outlined the share of sales of meat and meat products produced in Ukraine. The volume of meat export and import in time dynamics was studied in detail. It was established that the meat and meat products consumption fund fully meets the needs of the domestic market. Poultry production dominates in Ukraine. In recent years, our country has turned from an importer of this type of meat into an exporter. Chicken production has a number of competitive advantages compared to other types of meat, including the shortest raw meat procurement cycle and the lowest price. As a result, in recent years, the demand for this type of meat has been steadily growing both on the domestic and global markets. In general, the positive dynamics of poultry meat production in Ukraine indicates prospects for further expansion of its export. The volume of poultry meat exports increased to 459,000 tons. The poultry industry of Ukraine suffered significant losses due to the war and active hostilities, but at the same time, exporters managed to maintain the indicators of foreign sales at a typical level. The standard of living of the population affects the meat market, as an important component of the food market of Ukraine. The most important food products include meat and meat products. It has been studied that despite the full-scale invasion of Russia into Ukraine, producers are increasing the volume of meat products despite the decline of certain industries. The structure of the meat market is undergoing restructuring. Restaurants are expanding their range of poultry dishes. The increase in consumption is due to the growth of demand and the low solvency of the population, as the most available type of meat. However, the growth of citizens' incomes will be a significant factor in increasing the consumption of meat products, which will clearly determine the need to intensify the development of the livestock industry. Prospects for further research should be implemented in the field of development of enterprises participating in the meat products market in Ukraine. Keywords: restaurants, consumption, meat, meat products, export, import.

Plant-based Meat Products and Their Research and Development Progress

With the aggravation of environmental problems in livestock and poultry raising and the improvement of consumers' health awareness level, people keep looking for food products that can partially or completely replace animal-based meat products. Plant-based meat products are meat imitation products with similar texture, taste and flavor as traditional animal meat products, which are obtained by spinning, extruding and other key processing technologies using suitable plant proteins as raw materials. In this paper, we introduce the characteristics of common processing materials and types of plant-based meat products, elaborate on the nutritional and safety aspects of today's plant-based meat products, and discuss the challenges and opportunities facing the domestic plant-based meat products market. It aims to provide theoretical reference for the research and development of plant-based meat products in China.

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.

A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, and wheat as cold swelling (CS) or heat swelling (HS) through various raw-material tests, including the water absorption index (WAI), least gelation concentration (LGC), rapid visco analysis (RVA), and % protein solubility. These proteins were blended together in different cold-swelling: heat-swelling ratios (0:100 to 90:10 or 0-90% CS) and extruded to obtain texturized vegetable proteins (TVPs). In general, the WAI (2.51-5.61 g/g) and protein solubility (20-46%) showed an increasing trend, while the LGC decreased from 17-18% to 14-15% with an increase in the % CS in raw protein blends. Blends with high CS (60-90%) showed a clear RVA cold viscosity peak, while low-CS (0-40%) blends exhibited minimal swelling. The extrusion-specific mechanical energy for low-CS blends (average 930 kJ/kg) and high-CS blends (average 949 kJ/kg) was similar, even though both were processed with similar in-barrel moisture, but the former had substantially lower protein content (69.7 versus 76.6%). Extrusion led to the aggregation of proteins in all treatments, as seen from the SDS-PAGE and SEC-HPLC analyses, but the protein solubility decreased the most for the high-CS (60-90%) blends as compared to the low-CS (0-40%) blends. This indicated a higher degree of crosslinking due to extrusion for high CS, which, in turn, resulted in a lower extruded TVP bulk density and higher water-holding capacity (average 187 g/L and 4.2 g/g, respectively) as compared to the low-CS treatments (average 226 g/L and 2.9 g/g, respectively). These trends matched with the densely layered microstructure of TVP with low CS and an increase in pores and a spongier structure for high CS, as observed using optical microscopy. The microstructure, bulk density, and WHC observations corresponded well with texture-profile-analysis (TPA) hardness of TVP patties, which decreased from 6949 to 3649 g with an increase in CS from 0 to 90%. The consumer test overall-liking scores (9-point hedonic scale) for TVP patties were significantly lower (3.8-5.1) as compared to beef hamburgers (7.6) (p < 0.05). The data indicated that an improvement in both the texture and flavor of the former might result in a better sensory profile and greater acceptance.

Pasture shooting and mobile slaughterhouses from a consumer's point of view: alternative slaughter methods and the meat paradox

PurposeThe purpose of this study is to investigate consumers' attitudes towards alternative slaughter methods (ASMs). ASMs present more animal-friendly and stress-free slaughter practices. However, these practices are not yet widespread due to strict regulations, high labor efforts and costs. Therefore, the market for meat products from ASMs is still small, and less is known about consumers' awareness, assessment and willingness to pay (WTP) for these products.Design/methodology/approachThis study aims to close the research gap using a standardized and representative online survey among 1,604 German participants. To identify target groups for these kinds of meat products, a factor and cluster analysis was conducted.FindingsThe results show that ASMs are not widely known among consumers. Overall, participants evaluated ASMs positively, but about 1/3 of the participants stated to also have concerns related more to hygiene than to animal welfare issues. The cluster analysis reveals two out of four clusters found that are interested in ASMs. These clusters are characterized by high trust in small butcheries and organic meat consumption.Originality/valueThe slaughtering sector has hardly been examined from an economic point of view in the animal welfare debate so far. This study identifies potential target groups for products originating from ASMs based on possible consumption drivers and barriers. Therewith, products from particular animal welfare friendly slaughter methods can be promoted purposefully to suitable target groups.

A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil

Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (p &lt; 0.05) during aging (0.41 to 0.28), with buffalo meat having (p &lt; 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (p &lt; 0.05) in buffalo meat. Soluble collagen content increased (p &lt; 0.05) during aging, with lower (p &lt; 0.05) values in buffalo meat. Buffalo meat had (p &lt; 0.05) higher metmyoglobin percentages, being darker (lower L* values) and with a higher red color intensity (higher C* values) than beef. There was a difference between buffalo meat and beef volatile compound profiles, with greater variation in the beef profile during aging, probably due to differences in lipid oxidation and proteolysis. It can be concluded that buffalo meat is very similar to that of Zebu cattle, with less variation during aging and greater tenderness than beef. Therefore, buffalo meat is a good alternative source for fresh marketing and processing of high-quality meat products.

Effectiveness of an assurance scheme for wild‐shot game meat products in promoting a voluntary transition from the use of lead to non‐lead ammunition for hunting

Abstract A consensus has emerged in the United Kingdom that a transition away from the use of lead ammunition for hunting game animals would be desirable to reduce harm that lead causes to wildlife and the market for healthy game meat products. Voluntary methods to achieve this transition are preferred by hunters' organisations and the UK Government, though statutory regulation is also being considered. Voluntary transition methods include provision of advice to hunters by their non‐governmental organisations and moves by the game meat trade to switch to supplying only wild‐shot game products from animals killed using non‐lead ammunition. In this paper, I address the effectiveness of the practical implementation of a widely promoted wild‐shot game meat product assurance scheme by asking commercial stockists of game meat listed on the scheme's website about the demand for lead‐free game, their current labelling of products and the usefulness of the scheme's register of lead‐free shoots in helping them to source game shot using non‐lead ammunition. Responses were received from 39 stockists. Few respondents considered that there is currently significant demand for lead‐free game meat products, though more than one‐third thought that future growth in demand was probable. Few respondents currently sell products labelled as lead‐free. Only one respondent had found the register of lead‐free shoots useful and several were unaware of its existence. Based on this evidence and a review of progress with other voluntary initiatives, I conclude that substantial improvements in their effectiveness are needed if the benefits of a transition are to be achieved without statutory regulation.

Conservative consumer disinterest in plant-based meat: A problem of message incongruence

The drive to encourage consumers to reduce animal meat protein has resulted in a substantial market for plant-based meat products. Despite willingness and acceptance among certain sectors of the population, there remains a large proportion of consumers unwilling to try plant-based meat. Through the lens of political ideology and applying message congruence theory, we demonstrate that current message framing is incongruent to conservative consumers in the USA. A pre-test (n = 262), using political ideology to predict willingness to try plant-based meat, revealed a significant effect such that conservatives were significantly less likely to want to learn about plant-based meat or to try it. A content analysis (n = 82) of press releases from a major plant-based meat company highlights that plant-based meat is promoted based on three key benefits: taste, health and the environment. Finally, in an experiment, conservative participants (n = 200) were randomly assigned to view an advertisement for a plant-based meat company that either cited environmental benefits or did not. Results demonstrate the presence of incongruence in messaging, where environmental benefits are shown to be less effective for conservative leaning consumers.

Analysis of the market of meat products in Ukraine

Meat and meat products are among the main products of the human diet, which contain the essential nutrients, biological, macro and microelements that are important for the full functioning of the human body. Due to the significant environmental impact associated with industrial meat production, combined with the ever-growing world population, it is important to investigate the current state and production of the meat industry. The purpose of the study was to determine the volumes and possibilities of production of certain types of meat products in Ukraine, their market share, prospects for production in the future, and the ability to provide food industry enterprises with raw materials for the production of new food products. The work was carried out by analysing scientific, regulatory and technical literature, statistical evaluation of data, and comparing the results obtained with the findings of other scientists. The analysis of the industry indicates the decline of certain areas in animal husbandry, in particular, cattle breeding and the production of meat, meat products from beef and veal; a decrease in the number of farm animals, namely by 23% of bovine cattle, 6.9% of pigs, and 2.4% of poultry. During the analysed period, poultry meat production increased by 17%, while the number of business entities increased by 25 %. At the same time, beef and veal production decreased by 27.8%, while pork production increased by 33%. Based on the results obtained, it is possible to continuously provide processing enterprises with meat raw materials, namely, chicken meat for the production of meat products, and it is also relevant to introduce resource-saving technologies for obtaining a product with less weight loss and waste during processing. The study results can be used by enterprises when planning the release of products to the market, developing new recipes, improving existing production technologies, and understanding trends and volumes of meat and meat products on the Ukrainian market

State subsidies to increase productivity in beef cattle breeding of the Republic of Kazakhstan: implementation tools

The aim is to justify measures of state stimulation of innovative processes in beef cattle breeding in Kazakhstan. Methods – monographic, financial and economic analysis, comparison, logical generalization. Results – main factors hindering the processes of effective application of innovations in animal husbandry are considered: consequences of the global economic crisis caused by the pandemic, the impact of human activity on the environment, which led to the degradation of pastures and reduction of natural forage base. It was revealed that these problems led to an increase in feed prices when raising beef cattle. At the same time, inflation disrupts the stability of production cycles and sustainability of agri business. The need to expand the meat products market is justified by the main task of public policy in agriculture – ensuring food security and physiological norms for consumption of meat and its products. The article focuses on the study of the mechanism of subsidizing beef cattle. The analysis of the main support programs for the subjects of this industry was carried out. Conclusions – degradation of pastures, lack of drinking points, high cost of animal feeding hinder the innovative activity of producers. Rational methods are proposed for restoring degraded pastures by drilling wells and installing tubular wells to extract groundwater. Calculations were made on the payback of investments received by farms, taking into account investment subsidies from the state. The authors state that the effective use of the available resources of beef cattle breeding, the gene pool of the most intensive breeds of domestic and world breeding, consistent public support for regional programs, and attraction of extra-budgetary funds will accelerate the development of cattle breeding farms in the republic.

СУЧАСНИЙ СТАН ТА ТЕНДЕНЦІЇ РОЗВИТКУ М'ЯСОПЕРЕРОБНОЇ ГАЛУЗІ УКРАЇНИ

The article conducted a study of the state of the market for meat and meat processing products. The dynamics of the number of enterprises in the meat and meat processing industry of Ukraine for 2013–2021 was studied. Changes in the number of enterprises by regions of Ukraine are analyzed. The dynamics of the volume of production of meat and meat products in monetary terms for 2014–2022 was studied. The most difficult periods in the development of the industry are highlighted. The trends in the development of the sausage market are analyzed. The dynamics of sausage production by product groups has been studied. Sausage production companies were studied and the shares of the main market operators were calculated. The level of competition in the market of meat products was studied. The main producers of sausage products are highlighted, the characteristics of the enterprises are provided. Their strong features that provide competitive advantages are highlighted. The range of products, as well as consumer preferences, are considered. Based on the results of the study, conclusions were drawn regarding the factors that influence the state of the market for meat and meat processing products and determine development trends. The state of export-import operations on the market of sausage products was studied. The main importing countries of sausage products were determined and the main enterprises exporting national products were investigated. A study of the profile of the consumer of meat products was conducted, and consumer preferences by gender, age, and other characteristics were analyzed. Factors affecting the state and transformation of the meat and meat products market have been identified. The general trends of changing consumer preferences in the market of meat and meat products are highlighted. The consumption trends of sausage delicacies in Ukraine have been established. The proven influence of the popularization of a healthy lifestyle on the change in the range of products of meat processing enterprises. New trends in the market of meat and meat products were highlighted, including the production of vegan sausages.