Marbleized meat products are prepared by providing a fat compositioncomprising fat and an emulsifier, the fatcomposition being at a temperature of from about 70° to about120° C, wherein substantially all of the fat is from an animalsource and providing a water composition at a temperature of from about15° to about 32° C. The fat composition and the watercomposition are mixed at a ratio of from about 5% to about 30% fat compositionto form a homogeneous fat-containing liquidbrine composition at a temperature of at least about 25° C, wherein afat-containing liquid brine composition is substantially freeof Allergenic Protein. The composition is cooled to a temperature at or lessthan about 10° C and injected into a meat portion toprovide a marbleized meat product. The average temperature of the marbleizedmeat product does not exceed about 7° C.
