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
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 hermetica
