FIELD: food industry. SUBSTANCE: methods involve slaughtering, bleeding and collection of blood, cleaning, removal of offal, transfer to the subproducts and intestines processing area, carcass washing and washing of subproducts and containers, cooling or freezing at least part of meat as carcass or half, dressing, boning, cutting and packing, making half-products, loading and transportation to storage or marketing, processing at least part of meat into minced meat or sausages or canned meat or meat products, thermal treatment and storage of products. Products are kept at optimal temperatures and humidity in a chamber with cooling panels with forcible delivery of cold air when needed. At least several processes are carried out with the use of an air-transparent device. The device is a special container designed to exclude handling when changing over from one operation to another. EFFECT: higher efficiency; lower costs. 384 cl, 45 dwg
