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Dear customers and friends, in response to your concerns about the processing needs of ham, luncheon meat, sausages, meatballs and other meat products, we are pleased to share a ready-to-implement SAPP application solution that is compliant, efficient and user-friendly, suitable for various production scenarios! 

✅ Core advantages: Moisture retention and elasticity enhancement, emulsion stabilization, color protection and preservation, suitable for all scenarios and various meat product processing. 

✅ Compliance Assurance: Certified by FDA, EFSA, and the national standard (GB 1886.11), the total amount used in combination with other phosphates is ≤ 0.5%. Both export and domestic sales products can be used with confidence. 

 Practical operation plans by product (ready for direct implementation) 

1.Western-style ham/bacon (injection and tumbling process) 

Usage: 0.4% SAPP (based on meat weight) + 0.5% STPP + 0.1% TSPP, combined with conventional curing ingredients, and processed by injection and tumbling. 

Effect: The loss from steaming and boiling is reduced by 60%, the yield rate increases by 12%, the slices do not break, the color is bright red and long-lasting, and there is no browning after 7 days of refrigeration. 

2. Luncheon meat / emulsified sausage (chopped and emulsified process) 

Usage: 0.3% SAPP (meat weight) + 0.2% STPP. Add ingredients in the order of "ice water → dissolve SAPP → meat paste → auxiliary materials", and then high-speed chopping and stirring. 

Effect: No oil separation, no layering, with a Q-bouncy texture that is not loose, chewiness increased by 25%, and stable quality for 12 months at room temperature. 

3. Table Sausage (Dry Curing + Chopping and Mixing Process) 

Usage: 0.25% SAPP (based on meat weight) + 2.5% salt + 0.05% sodium ascorbate, dry-cured at 4℃ for 12 hours, then minced and cooked. 

Effect: The breaking strength is increased by 18%, no cracking during cooking, bright red color, no yellowing after 15 days of refrigeration, and the shelf life is extended by 7 days. 

4. Beef balls / Fish balls (Pulping and molding process) 

Usage: 0.2% SAPP (based on meat weight) + STPP + HMP compound, low-temperature pulping at -5℃, and water boiling setting at 90℃ 

Effect: The cooking dispersion rate is only 1.5%, the chewiness is enhanced by 30%, the juice does not escape, the output rate is increased by 8%, and the raw material utilization rate is improved. 

 Key reminder: SAPP must first be dissolved in cold water at 0-4℃. The entire process should be carried out at low temperature to prevent protein denaturation and ensure product quality.