PURPOSE: To obtain a soft meat product having low water activity and fresh meat color in a short period by injecting pickles consisting of common salt, coloring agent, coloring assistantagent, seasonings and specified sugars into a meat lump to specify the water activity of the meat lump, and then drying the meat lump.

CONSTITUTION: Pickles consisting of common salt, coloring agent, coloring assistant agent, seasonings and one or more kinds of saccharides among corn syrup, sugar alcohol and powdery starch syrup and having a water activity lowered to ≤0.85 are injected to a meat lump succh as of pork or beef to lower water activity of the meat lump to ≤0.95, and preferably, the meat lump is covered with a powdery millet jelly or the mixture of the powdery millet jelly with common salt and, directly or after wrapping the meat lump with a moisture permeable film, the meat lump is dried at a low temperature of 18-22°C for 18-35 days to provide the objective product having ≤0.869 water activity.