blend gellan gum, xanthan gum, and sodium hexametaphosphate. add to water under high shear and mix for 4-5 min. heat to 180 F while srirring and add meat. mix for 1 min and add blend of potassium sorbate, sodium metabisulfite, glcono-delta-lactone, and calcium chloried. bemove from heat and cool under refrigeration.