Table 1.
Formulations of emulsified meat snacks with varying levels of phosphate and duck egg white jelly.
| Raw Meat Materials (100 kg) |
Additives and Seasonings * | |||||||
|---|---|---|---|---|---|---|---|---|
| Group | Lean Pork Meat (kg) | Back Fat (kg) | Phosphate (%) | Duck Egg White Jelly (%) | Salt (%) | Sugar (%) | Garlic Powder (%) | White Pepper Powder (%) |
| CON | 75 | 25 | 0.2 | 0 | 1.3 | 2.0 | 0.2 | 0.2 |
| A0 | 75 | 25 | 0 | 0 | 1.3 | 2.0 | 0.2 | 0.2 |
| A1.5 | 75 | 25 | 0 | 1.5 | 1.3 | 2.0 | 0.2 | 0.2 |
| A3 | 75 | 25 | 0 | 3.0 | 1.3 | 2.0 | 0.2 | 0.2 |
| A6 | 75 | 25 | 0 | 6.0 | 1.3 | 2.0 | 0.2 | 0.2 |
| B1.5 | 75 | 25 | 0.1 | 1.5 | 1.3 | 2.0 | 0.2 | 0.2 |
| B3 | 75 | 25 | 0.1 | 3.0 | 1.3 | 2.0 | 0.2 | 0.2 |
| B6 | 75 | 25 | 0.1 | 6.0 | 1.3 | 2.0 | 0.2 | 0.2 |
| C1.5 | 75 | 25 | 0.2 | 1.5 | 1.3 | 2.0 | 0.2 | 0.2 |
| C3 | 75 | 25 | 0.2 | 3.0 | 1.3 | 2.0 | 0.2 | 0.2 |
| C6 | 75 | 25 | 0.2 | 6.0 | 1.3 | 2.0 | 0.2 | 0.2 |
Lean pork meat from the hind leg of pigs and back fat were mixed in a 3:1 ratio (75:25) to prepare emulsified meat snacks. * The percentage of additives and seasonings in the formulations was calculated based on the total combined weight of the lean pork meat and back fat (100%). CON: control group, based on a commercial meatball formula containing 0.2% phosphate and no duck egg white jelly. A: emulsified meat snacks without phosphate. B: emulsified meat snacks with 0.1% phosphate. C: emulsified meat snacks with 0.2% phosphate. Superscripts indicate the percentage of duck egg white jelly added to the respective formulations (e.g., 1.5%, 3.0%, 6.0%). All formulations include identical amounts of sugar, salt, garlic powder, and other seasonings to maintain consistent flavor and texture profiles.