Hybrid Meat Product And Method Of Production

A method for producing a meat product, said method comprising:

• (a) providing a suidae meat source and coarsely or finely grinding the suidae meat source to produce a ground suidae meat;
• (b) providing a poultry meat source and coarsely or finely grinding the poultry meat source to produce a ground poultry meat;
• (c) providing a blood-derived or recombinantly-derived heme iron;
• (d) mixing the ground suidae meat, the ground poultry meat and the blood-derived or recombinantly-derived heme iron;
• wherein:
• a protein from said suidae meat source is 30% or less of a total weight of the meat product;
• a fat from said suidae meat source is in a range of 10-30% of the total weight of the meat product;
• a fat from said poultry meat source is 5% or less of the total weight of the meat product;
• and
• said blood-derived or recombinantly-derived heme iron is form 3 micrograms per gram of meat product to 20 micrograms per gram of meat product.