A method of manufacturing an extruded meat analogue, said method including the step of holding the extrudate at ambient temperature and pressure conditions, thereby facilitating the formation of a &lsquoskin&rsquo on the outer surface of the extrudate, and contraction of the cross-sectional area of the extrudate, thereby to cause said &lsquoskin&rsquo to wrinkle in a manner which resembles the appearance of cooked muscle meat.
