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