Quality improvers are mainly used in meat processing. The combination of various additives and food can improve the color, aroma, and taste of food, maintain its quality and freshness, and meet the needs of technical processing technology. Polyphosphate is widely used in the processing of meat products and can significantly improve the quality. It can emulsify, control metal ions, color, microorganisms, adjust pH and buffer. It can also adjust the product texture, improve the flavor, maintain the tenderness and improve the yield of finished products. There are many types of polyphosphates, but there are three main ones related to meat processing.