Abstract: A process for the production of coextruded collagen encased food products, such as meat products, and the resulting meat products. The process includes the extrusion of a meat emulsion with an amount of a collagen gel that includes a cross-linking agent coating the exterior of the meat emulsion. Further, the coated meat emulsion is exposed to a coagulation solution that includes an amount of a alkalinity agent, with a pH range of 10 to 14. The coagulation solution hardens the collagen casing meat product producing a final meat product with a casing strength of greater than 500 g.