Consumers’ preferences and requirements regarding safety, sensory attractiveness and functional properties of meat and meat products generate demand for an ever wider and more modern offer of meat processing plants, tailored to the individual needs and expectations of buyers. The widespread and constantly increasing consumption of meat and meat products is additional incentive to take action in this regard. The paper presents current information on innovations in the production of meat products. Due to the complexity of the problem, examples of measures taken to eliminate or to reduce the content of undesirable components (fat, nitrogen compounds), modification of the fatty acids profile and the use of natural antioxidants were discussed.