Table 1 Formulations for ground pork sausages treated with a blend of natural calcium powders and whey protein concentrate
| Materials (%) | Treatments1) |
| Control (+) | Control (–) | 20AL | 40AL | 60AL | 80AL | 100AL |
| Ground pork | 68.20 | 68.50 | 68.35 | 68.20 | 68.05 | 67.90 | 67.75 |
| Back fat | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 |
| Ice | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 |
| Salt | 1.50 | 1.50 | 1.50 | 1.50 | 1.50 | 1.50 | 1.50 |
| Phosphate blend | 0.30 | - | - | - | - | - | - |
| Oyster shell calcium | - | - | 0.04 | 0.08 | 0.12 | 0.16 | 0.20 |
| Egg shell calcium | - | - | 0.06 | 0.12 | 0.18 | 0.24 | 0.30 |
| Whey protein concentrate | - | - | 0.05 | 0.10 | 0.15 | 0.20 | 0.25 |
| Total | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
1) The phosphate replacer consists of 0.2% oyster calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Control (+), 0.3% phosphate blend; Control (–), non-phosphate; 20AL, 20% replacer; 40AL, 40% replacer; 60AL, 60% replacer; 80AL, 80% replacer; 100AL, 100% replacer.