A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having {HEAD ~ a gel melting temperature} of {TAIL ~ at least 40° C} 
A meat product comprising a meat phase and an aqueous phase , said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases , each gelling agent having { HEAD ~ a gel melting temperature } of { TAIL ~ at least 40 ° C }
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 OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL TAIL TAIL TAIL TAIL TAIL TAIL TAIL TAIL TAIL