Table 1
Common components of the meat mixture

	Ingredients	Percentage (%)
		CON	SUL	ISO
Materials	Lean pork	75	75	75
	Pork back fat	25	25	25
	Salt	2.8	2.8	2.8
	Black pepper	0.25	0.25	0.25
Pickle	Rosemary	0.05	0.05	0.05
	Sodium nitrite	0.02	0.02	0.02
	Glucose	1	1	1
	Isoflavone			0.25
Starter culture	Staphylococcus carnosus M17	0.25	0.25	0.25
	Pediococcus pentosaceus ATCC 33314