METHOD FOR PRODUCING WHOLE-MUSCULAR SMOKED AND COOKED PRODUCT OF SERVICE CUTTING IN PACKAGE, IN PARTICULAR, BEEF, BRISKET BEEF, SPADE BEEF, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED PORK, AND SMOKED AND COOKED BEEF, BRISKET BEEF, SPADE BEEF OF SERVICE CUTTING IN PACKAGE PRODUCED BY SAID METHOD, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED PORK OF SERVICE CUTTING IN PACKAGE PRODUCED BY SAID METHOD Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating from beef and/or hog half carcasses pieces of raw meat; preparing salt brine comprising edible salt, sodium nitrite, 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 of salt brine at injector needle outlet ends being equal to one another of differing by about 1 C within temperature range of 1-4 C and with salt brine being introduced at least twice under pressure of from 1,5•10⁵ Pa to 2,0•10⁵ Pa; cyclic massaging in vacuum massaging apparatus for 6-18 hours at rotational speed of massaging apparatus drum of 3-8 rev/min, with temperature inside raw meat at the end of massaging procedure being about 6 C; providing mechanical action for 8-25 min and standing for 5-45 min in each cycle; holding raw meat outside massaging apparatus for maturation for about 48 hours; molding and thermal processing in hermetically sealed thermal chamber including slight drying at temperature of 63-67 C and relative humidity of 25-30% for 35-65 min, smoking at temperature of 76-79 C for 40-60 min and cooking at temperature of 74-76 and relative humidity of 98-99% until temperature inside ready smoked and cooked product is 68-72 C; cooling to temperature of 10 C; service cutting at temperature inside finished product not exceeding 6 C into 0.7-10 mm thick slices in slicing machine equipped with disk cutter exerting pressing force of 5-7 kg/sq.cm and cutting speed of 30-50 cycles/min; laying in rows or in special arrangement; packing in polymeric film, including thermally formable film, or in polymeric bags; heat sealing packages. Method allows finished product to be protected from chemical and microbiological effects and provides for improved sanitary state of product, reduced moisture evaporation and loss of product during transportation and storage, and elimination of product oxidation. EFFECT: improved structural- mechanical, functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production costs. 66 cl, 18 ex