It is disclosed a method of producing a food product comprising a poultry meat material and a plant-based food material, comprising the steps of: providing a gutted and plucked poultry meat material comprising bones; providing a plant-based food material; grinding the gutted and plucked poultry meat material with a meat grinder having a particle size of at most 5 mm to provide a ground poultry mass; adding the plant-based food material to the ground poultry mass to provide a poultry/plant mass mixture; subjecting the poultry/plant mass mixture to a wet extrusion to provide an extruded mass; mincing the extruded mass with a colloid mill to provide a minced extruded mass as a food product.

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.

The invention relates to an edible product, produced from cultivated cells, having meat-like flavor and a Method (100) of producing, from cultivated cells, an edible product having meat-like flavor, the method (100) comprising the steps of: Providing (110) a food matrix, said food matrix comprising cultivated cells and/or cultivated cells extracts, said cultivated cells are cells from an organism of the Animalia kingdom excluding human, cells from an organism of the Bacteria kingdom and/or cells from an organism of the Fungi kingdom; Treating (140) the food matrix with a reactive oxygen species (ROS) producing enzyme, to obtain a treated food matrix; and Processing (160) the treated food matrix to produce an edible product having a meat-like flavor, said processing including an inactivation and/or a removal of the ROS producing enzyme.

A process for the production of a sauce containing minced meat, tomato, vegetables, edible oils or fats and optional complementary ingredients is disclosed. The process includes the steps of a) of subjecting pellets of a mixture containing minced meat to baking in an oven, obtaining baked pellets, b) adding, in a cooker, the baked pellets to tomato, vegetables, edible oils or fats and optional complementary ingredients, and c) cooking the whole mixture for a predetermined time.