A meat alternative, having from about 65% to about 85% by weight of a
hydrated plant protein source and from about 15% to about 35% by weight
of a meat protein source, is formed by mechanically or chemically
extracting collagen into a slurry of the meat and water, the collagen
supporting the plant protein in the final product to create a pleasing
texture and flavor. Dietary fiber is optionally added to retain moisture
and increase nutritional value of the meat alternative. Additional
gelling agents may be added to increase support for the plant protein,
enhancing the product's texture. Optionally, additional plant or animal
based flavorings are added to enhance the flavor and coloring agents may
be added to enhance the visual aspects of the product. Nutraceuticals may
be added to enhance the nutritional value.
