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 texturized meat product, the method comprising:

• providing meat having a first texture comprising a plurality of loosely-bound or unbound pieces of the meat in an olive oil medium;
• placing the meat with the first texture having an initial temperature in a chamber;
• applying simultaneously heat and pressure to the chamber to allow the initial temperature to rise;
• controlling heat and pressure as independent variables to reach a target temperature of between 110-150° C. and a target pressure of between 500-650 MPa inside the chamber, such that the chamber is coupled with a heating element that independently heats the chamber to the target temperature;
• and
• maintaining the chamber at the target temperature and the target pressure for a duration sufficient to convert the meat of the first texture to the texturized meat product of a second texture comprising a unitary body of the meat, the second texture having a firmness in the range of 1.5 to 10 kg-f, wherein the firmness of the second texture allows the texturized meat product to be cut and sliced into uniform slices or pieces,
• wherein the meat having the first texture comprises tuna.