Experiments have been carried out to reveal the mechanism on processing of aging meats by means of e^-ion and resonance frequencies in the regime of far infrared rays emitting from polar crystal metals of tourmaline. The e^-ion is operated as the reducing agent on the surface of aging meats, and resonance frequency in the regime of far infrared ray can be determined from Wein's displacement law. The processing technique about aging meats developed in the study shows that the resonance frequency may contribute to promote the aging speed of meats caused by vibration mode and it is possible to achieve the completion of aging meats without destruction of molecular elements of meats, that is, no drip and keeping the umami, bitterness and sweetness. The yield rate after completion of aging meats may be 70% to 80% in weight.