The article considers the questions connected with the features of the salting of meat raw material in the production of salty piece goods. The influences of preliminary machining of maral meat and the use of starter cultures of microorganisms on the changes of meat biochemical properties occurring at salting have been studied. The change dependences of a protein mass fraction, total nonprotein and amino ammonia nitrogen from the salting methods and meat ageing period have been established. It is proved that massaging activates own enzymes of maral meat and microorganisms’ enzymes. It has a positive effect on the speed of the maturation process during the meat salting in the production of raw smoked products