What is the consistency of pureed meat supposed to be? Should it be like baby food or canned tuna or somewhere in between? Is it watery and runny?

Thanks.

I am thinking more like babyfood, so it slides down more easily. You don't want it too dry or too stringy...pork tends to get that way. We puree people's food at work and use the juice from the pot or pan to keep things moist enough. If there isn't any juice or broth we use milk or water, sometimes gravy too. Check with your surgeon or dietician to be certain. Best of luck.

Maude is right - I tend to add liquids (such as a Campbell's Select soup) or a little milk, or bouillon to get the right consistency. I have even added a little watered down unflavored yogurt from time to time - adds a little zip to the meat. Best of luck to you!