Abstract: A preferred process for forming texturized pieces of a meat or meat-analog product includes mixing animal protein, vegetable protein, or a mixture thereof with alginate, sodium tripolyphosphate, and water, thereby forming an initial mixture, and mixing the initial mixture with calcium sulfate, thereby forming a secondary mixture. A preferred process also includes introducing a calcium-chloride solution to the secondary mixture, thereby forming a tertiary mixture, shaping the tertiary mixture into pre-formed pieces, and tumbling the pre-formed pieces to form the texturized pieces.

Abstract: A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle.