Accordingly the invention relates to a meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents, {HEAD ~ each} having {TAIL ~ a gel melting temperature} of at least 40° C. and less than 150° C 
Accordingly the invention relates to a meat product comprising a meat phase and an aqueous phase , said aqueous phase comprising at least two gelling agents , { HEAD ~ each } having { TAIL ~ a gel melting temperature } of at least 40 ° C. and less than 150 ° C
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