Accordingly the invention relates to {HEAD ~ a meat product} comprising a meat phase and {TAIL ~ 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 
comprising
Accordingly the invention relates to { HEAD ~ a meat product } comprising a meat phase and { TAIL ~ 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
OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL OTH OTH OTH OTH TAIL TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH