FIELD: meat industry. SUBSTANCE: method involves separating raw meat from beef or hog half carcasses; preparing salt brine; introducing salt brine at least twice by multiple-needle injector under pressure of 1,5•105-2,0•105 Pa in an amount of 10.0-35.0% by weight of raw meat, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; performing cyclic massaging in vacuum massaging apparatus for 6-16 hours at rotational speed of massaging apparatus drum of 4-8 rev/min, vacuum extent of 80-90%; providing temperature inside raw meat at the end of massaging process of about 6 C; performing mechanical action for 8-20 min and standing for 5-40 min in each cycle; holding raw meat outside massaging apparatus for maturation for 24-48 hours at temperature of 0-4 C; providing molding and thermal processing in smoking and baking mode or in cooking and baking mode with following single-stage cooling until temperature inside product is about 8 C; providing service cutting of product at temperature inside product of 6 C into 0.7-10 mm thick slices in slicing machine with disk cutter, which applies pressing force of 5-7 kg/sq. cm to product and has cutting rate of 30-50 cycles/min; laying slices in rows or in figured arrangement; packing in polymeric film, including thermally moldable film, or in polymeric bags; heat- sealing packages. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, as a result, increased quality and biological value of finished product and reduced production cost. 70 cl, 12 ex
