The present invention is a food product and a method of creating the food
product that satisfies the need for a homogenized dispersion that
disperses throughout meat, wherein the particle size of macromolecular
ingredients within the dispersion is reduced to form a more stable
homogenized dispersion with increased ingredient functionality. This
permeated meat offers added health benefits such as the substitution of
the anti-oxidant rich olive oil for problematic animal fat.