The invention relates to a method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industr y for the purpose of optimizing and/or reducing the processing steps. Accordin g to the invention, an electric field with a field strength of > 0,5 kV/cm is applied and an energy input into the cell structure product to be processed with an energy upper limit is produced, said energy input excluding thermal effects as a primary cause of occurring product modifications. Electroporati on of the cell membrane occurs, the semi-permeability of the cell membrane and thus the barrier of transport of substances between the cell interior and th e exterior is reversibly or irreversibly lifted. An accelerated and evenly distributed reception of liquid media in the produced porous cell matrix by injection or marination is then possible, whereby further substances which determine the product properties can be dissolved or contained in the liquid media. The mass transp
