Table 1 Formulations for ground pork meat products with natural calcium mixtures and various binding ingredients

Materials (%)	Treatments¹⁾
Materials (%)	Control	Treatment 1	Treatment 2	Treatment 3	Treatment 4	Treatment 5	Treatment 6
Ground pork	68.2	66.75	66.75	66.75	66.75	66.75	66.75
Back fat	15.0	15.00	15.00	15.00	15.00	15.00	15.00
Ice	15.0	15.00	15.00	15.00	15.00	15.00	15.00
Salt	1.5	1.50	1.50	1.50	1.50	1.50	1.50
Phosphate blend	0.3	-	-	-	-	-	-
Oyster shell calcium powder	-	0.20	0.20	0.20	0.20	0.20	0.20
Egg shell calcium powder	-	0.30	0.30	0.30	0.30	0.30	0.30
Egg white powder	-	0.25	-	-	-	-	-
Whey protein concentrate	-	-	0.25	-	-	-	-
Concentrated soybean protein	-	-	-	0.25	-	-	-
Isolated soybean protein	-	-	-	-	0.25	-	-
Carrageenan	-	-	-	-	-	0.25	-
Collagen powder	-	-	-	-	-	-	0.25
Total	100.0	100.00	100.00	100.00	100.00	100.00	100.00

¹⁾ Control, 0.3% phosphate blend added; Treatment 1, 0.5% natural calcium mixtures (NCM; 0.2% oyster shell calcium powder and 0.3% egg shell calcium powder) and 0.25% egg white powder added; Treatment 2, 0.5% NCM and 0.25% whey protein concentrate added; Treatment 3, 0.5% NCM and 0.25% concentrated soybean protein added; Treatment 4, 0.5% NCM and 0.25% isolated soybean protein added; Treatment 5, 0.5% NCM and 0.25% carrageenan added; Treatment 6, 0.5% NCM and 0.25% collagen powder added.