A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form {TAIL ~ at least two distinct gelled phases}, each gelling agent having {HEAD ~ a gel melting temperature} of at least 40° C 
A meat product comprising a meat phase and an aqueous phase , said aqueous phase comprising at least two gelling agents which form { TAIL ~ at least two distinct gelled phases } , each gelling agent having { HEAD ~ a gel melting temperature } of at least 40 ° C
OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH TAIL TAIL TAIL TAIL TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD OTH OTH OTH OTH OTH OTH