The slugs of meat mixture are cooked to obtain cooked slugs of meat mixture.

Slugs of the meat mixture are formed.

The cooked slugs of meat mixture are chilled.

A packaged product has a film configured around a cooked meat product.

A bag suitable for packaging a meat product is also described and comprises a first wall (12) and a second wall (14) and at least two flexible side walls (16, 18).

A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product.

A package comprises a cooked meat product packaged in the film or casing according to the invention, in which the cooked meat adheres to the film.

A meat product containing one or more forms of cherries is disclosed.

The invention is directed to a method of preparing a low-ingredient meat product by adding tyrosinase, and to a low-ingredient meat product modified by tyrosinase.

The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product.

A positioning conveyor (14) positions the meat product into a predetermined position.

The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

The additive-adding means subject each meat product or each group of meat products to an additive-adding treatment which is adapted to the corresponding meat product or to the corresponding group of meat products.

The microwaveable meat product of the present invention can be converted into a ready-to-consume meat product of excellent quality by simply heating it in a microwave.

Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.