THE COMBINATORIAL METHODS OF HIGH PRESSURE AND TEMPERATURE PROCESS (HPTP) FOR PRODUCING TEXTURIZED MEAT PRODUCTS AND THE IMPROVED MEAT PRODUCTS OBTAINED FROM THE METHODS THEREOF
A method of preparing a meat product is disclosed. The method can comprise providing meat having a first texture, the first texture comprising a plurality of loosely-bound or unbound pieces of the meat. The meat with the first texture can be placed in a chamber. The temperature and the pressure in the chamber can be simultaneously increased to change the first texture to a second texture comprising a single unified body of meat, the second texture of the meat being sliceable.
