In the paper, an analysis was presented of some selected factors that impact the improvement of nutritional value of meat and meat products; the analysis was made on the basis of the reference literature data. Particular attention was paid to the modification of nutritional value of meat and meat products by changing the amount and composition of fats and by reducing the salt content. The nutrients occurring in meat and meat products were discussed and the contents of selected minerals and of vitamins therein were incorporated as was the content of CLA. The profile of animal fats applied in the meat industry was described as were their nutritional and technological role. The importance was discussed of vegetable oils for the modification of fatty acid profile of both the meat and the meat products in order to improve their nutritional value. This effect can be obtained using genetic or nutritional methods. The quantity and quality of fat in carcass largely depends on the composition of feed components in the diet. The use of oilseeds or oils to feed fatteners and poultry significantly affects the composition of fatty acids in spare fat and meat lipids. Methods were characterized that are applied to reduce the salt content in meat products. One of the important lines of actions to reduce the amount of salt consumed with the industrially processed products can be to reduce salt quantities added to products as well as to actively shape taste habits of consumers for less salty products. The use of high pressure technology can prove to be an effective method to reduce salt content in meat and meat products.