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