Table 1. Formulations for ground pork meat products with natural calcium powders

Materials (%)	Treatments1)
	Control (−)	Control (+)	Treatment 1	Treatment 2	Treatment 3	Treatment 4
Ground pork	68.5	68.2	68.0	68.0	68.0	68.0
Back fat	15.0	15.0	15.0	15.0	15.0	15.0
Ice	15.0	15.0	15.0	15.0	15.0	15.0
Salt	1.5	1.5	1.5	1.5	1.5	1.5
Phosphate blend		0.3	-	-	-	-
Oyster shell calcium powder	-	-	0.5	0.3	0.2
Egg shell calcium powder	-	-	-	0.2	0.3	0.5
Total	100.0	100.0	100.0	100.0	100.0	100.0