The meat product has a first color and a second volume.

The cavity is configured and arranged to receive the 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 meat product containing one or more forms of cherries is disclosed.

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.

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.

Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat product at its surface.

The meat product may be moving or stationary during the probing operation.

Normally between 1 and 10 % of fibrous collagen is incorporated in the reconstituted meat product.