In this study, the histological and chemical changes occured during the production stages of the pastrami produced by using automatic injection and press-machines were investigated. When compared with the muscle sections Irom the meat belore the production stages, the muscle !Ibres were swollen. endomysium was indefinite alter bnne injection, endomysium again became evident and the directions 01 the muscle fibres changed in the same primary bundles after the first and second pressing process, the muscle fibres became swollen again after covered with cemen paste, In the meat stage glycosaminoglicans accumulated in a few celis, but they disappeared after this slage. The observations on the sections, those were prepared from the pastrami sections taken at the end of each slage showed thaI no changes occured in the content and structure of lipid deposits. The muscle fibres were grouped as thin, medium and thick groups according to their diameters. The diameters 01 the thick and medium type 01 muscle libres were increased after brine injection and cemen treatment, whereas a slight decrease In the diameters was seen aller massaging and lirst and second pressing and drying stages; the diameters 01 the thin type of muscle fibres Increased alter massaging stage and decreased thereafter. The results of the chemical analyses of the samples laken dunng different stages of the pastrami production showed thaI relative moisture and pH decreased, whereas saltness increased. The pastramies ready to marketing were chemically lound to be convenient to the Food Regulation and Standards on the account of chemical analysis.