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