FIELD: meat industry. SUBSTANCE: method involves separating raw meat from beef and/or hog half carcasses; preparing salt brine comprising edible salt, sodium nitrite, and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature 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; introducing salt brine at least twice under pressure of 1,5•105-2,0•105 Pa; performing cyclic massaging in vacuum massaging apparatus for 6-16 hours at rotational speed of massaging apparatus drum of 4-8 rev/min, with temperature inside raw meat at the end of massaging process being about 6 C; providing mechanical action for 8-40 min and standing for 18-42 min in each cycle; holding raw meat outside massaging apparatus for maturation for 24-48 hours; molding; thermal processing by at least single-stage cooking with following single-stage cooling until temperature inside finished product is about 8 C; providing service cutting at temperature inside product not in the excess of 8 C into 0.7-10 mm thick slices on slicing machine equipped 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 slices in polymeric film, such as thermally formable 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, reduced production cost. 68 cl, 16 ex
