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, each having a gel melting temperature of {HEAD ~ at least 40° C.} and {TAIL ~ 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 , each having a gel melting temperature of { HEAD ~ at least 40 ° C. } and { TAIL ~ less than 150 ° C }
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