The article is dedicated to the problems connected with biochemical and physical-chemical meat changes in the process of its pickling with the use of mechanical massing to produce delicate meat products. It is found that in the production of salty meat products a complex approach should be used, including the selection of high quality meat, way of production and the knowledge of main changes raw meat undergoes in the process of its technological processing. In the case of an adequate technological processing a final product will have a homogeneous structure (without interstices in the place of a cross-section) and minimal losses in thermal processing.