FIELD: food industry. SUBSTANCE: method involves action of hydrostatic pressure from 30 to 200 MPa on prepared meat chops for 60 min, preferably up to 10 min at temperature from 2 to 60 C. Treated meat chops are injected with brine containing, mas. % from mass meat chops: nitrite brine salt, 1.0-3.0; sodium chloride, up to 3.0; dextrose, up to 3.0; phosphate, up to 0.6; ascorbinate, up to 2. Mixture is mixed under vacuum, and forms or casings are filled. Subsequent heat treatment is conducted at temperature of 50-80 C for 3-12 h and humidity from 80 to 100%. Yield of product is increased from 0.7 to 1.2%. EFFECT: improved consistency of product. 7 cl, 5 tbl, 5 ex
