{HEAD ~ A meat product} comprising a meat phase and {TAIL ~ an aqueous phase}, said aqueous phase comprising 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
{ HEAD ~ A meat product } comprising a meat phase and { TAIL ~ an aqueous phase } , said aqueous phase comprising 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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