The processing and preservation of meat and fish products constitute a vital area of food technology, combining principles of biochemistry, microbiology, engineering, and sensory science. The present book, Meat and Fish Processing Technology, is designed to provide students, researchers, and professionals with a practical and analytical understanding of various aspects involved in the handling, processing, and quality evaluation of meat and fish products.This book encompasses a series of well-structured laboratory exercises and analytical methods that facilitate hands-on learning and the development of technical competence. The topics have been carefully selected to cover key areas of product analysis, formulation, and quality assessment—ranging from the estimation of moisture content in meat samples to the detailed evaluation of processed and preserved products such as canned, retort, and frozen meats and fish.