Background. All over the world, rabbit meat is in consumer demand for its excellent nutritional properties, well-balanced amino acid composition, high content of minerals and vitamins. One of the stages of technological processing of semi-finished products from rabbit meat is the technological process of pickling, which ensures the formation of the necessary technological and  consumer properties of raw materials, as well as finished products. The use of viburnum juice and sea buckthorn puree can act as a promising source of raw materials for marinating meat semi- finished products.
Results and conclusions. Two samples of marinades were produced: based on viburnum juice and sea buckthorn puree. It was established that the optimal amount of salt for use in the  marinade is 10 %, which ensures the production of dietary meat products with a low salt content of 2.2 %. The most favorable for sensory sensations in marinades will be the amount of  viburnum juice of 20 % and sea buckthorn puree of 30 % will be the most favorable for sensory sensations in marinades. The optimal time for keeping rabbit meat in a marinade based on  viburnum juice and sea buckthorn puree is 12 days, because during this time the marinade has the best effect on the structure of the meat fibers, it becomes soft and tender. Marinating
semi-finished rabbit meat in these marinades increases the ability of the meat to bind water, which reduces losses during heat treatment and they are 40.62 and 44.83 % (3rd day), 39.34 and  42.78 % (9th day), 38.97 and 39.57 % (12th day).