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In this research, fatty acid composition and trans fatty acids of 22 selected meat products produced by Turkishcompanies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids wereC16:0, C18:0, trans C18:1, cis C18:1, and C18:2 in the samples. Total unsaturated fatty acid contents have changed from 38.73 to70.71% of total fatty acids, and sausage had the highest percentage among the samples. The majority of samples contain transfatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids wasdetermined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than5% of the total fatty acids.