Meat emulsion products are produced with more than 15 wt% of meat meal. Such meat emulsion products are made from a dough containing one or more meat meals humectants such as glycerol the dough having a low moisture content such as about 32% or less. Preferably the one or more meat meals are the only meat in the dough. The dough is emulsified at a temperature above 100°C and at a pressure between 2.7 bar and 34.4 bar and then set in a heat exchanger such as a heat exchanger formed by a first plate and a second plate that form a passage therebetween. The set meat emulsion can be re sized to form diced chunks of the meat emulsion product. The diced chunks can be cooled and may be blended with a gravy or kibbles or packaged alone.
