Abstract: After researching in the phosphates in different kinds of meat and meat products, we found that the content of the phosphates in meat was no less than 0.5 percent, and the phosphates were freely soluble in water. So the phosphates in stewed meat products on sale were overstep standard, for the excessive additive through the production process. Consequently it was extremely important that we should use additives scientifically and establish national standards for stewed meat products production processes, and the new way to solve the overstep standard products.

Key words: compound phosphates, meat and meat products