Producing a meat-based, semi-moist food product by extrusion, comprises (i) supplying at least one constituent including dried meat, meat meal, dried fish or fish meal, meat and/or fish, or optionally water or steam, into an extruder, and introducing the food product excluding cereals, cereal products and concentrated vegetable protein； (ii) mixing the ingredients under the supply of thermal- and mechanical energy； and (iii) pressing the ingredients through a nozzle to form a strand. Producing a meat-based, semi-moist food product by extrusion, comprises (i) supplying at least one (a) constituent including dried meat, meat meal, dried fish, or fish meal, (b) meat and/or fish, or (c) optionally water or steam, into an extruder, and introducing the food product excluding cereals, cereal products and concentrated vegetable protein, where the constituents (a), (b) and (c) together constitute at least 80 wt.% of the ingredients mass； (ii) mixing the ingredients under the supply of thermal- and mechanical energy； and (iii) pressing the ingredients through a nozzle to form a strand, where a pressure of 20-40 bar is maintained in at least one zone of the extruder, and the mass is exposed at 80-130[deg] C over a period sufficient for observing the requirements of the technical foodstuffs. Independent claims are also included for: (1) the semi-moist food product obtainable by the above method, comprising a content of the meat constituents of at least 80 wt.%, excluding cereal, cereal products and concentrated vegetable protein； and (2) a packaging unit for the semi-moist food product comprising the semi-moist foodstuff within a package volume, or includes a sauce (gravy) separately in an additional compartment of the packaging unit.
