Food-grade K phosphates were prepd. by neutralization of H(3)PO(4) with KOH at 50-60 degrees C and calcinations of deposits at 300-500 degrees C for 30-90 min and then used as an additive in meat processing. The optimum temps. of calcination were 450-470 degrees C for K(5)P(3)O(10) and 400-420 degrees C for pure K(4)P(2)O(7). The addition of both products resulted in an improvement of the quality of meat products.