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Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 19088-2024: Quality requirements for product of geographical indication - Jinhua ham Status: Valid GB/T 19088: Historical versions
Basic dataStandard ID: GB/T 19088-2024 (GB/T19088-2024)Description (Translated English): Quality requirements for product of geographical indication - Jinhua ham Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X22 Classification of International Standard: 67.120.10 Word Count Estimation: 22,272 Date of Issue: 2024-12-31 Date of Implementation: 2024-12-31 Older Standard (superseded by this standard): GB/T 19088-2008 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 19088-2024: Quality requirements for product of geographical indication - Jinhua ham---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.ICS 67.120.10 CCSX22 National Standard of the People's Republic of China Replace GB/T 19088-2008 Quality requirements for geographical indication products - Jinhua ham Released on 2024-12-31 Implementation on 2024-12-31 State Administration for Market Regulation The National Standardization Administration issued Table of ContentsPreface III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Origin Scope 2 5 Product Categories 2 6 Origin Environment 2 7 Technical Requirements 2 8 Inspection methods 4 9 Inspection Rules 5 10 Marking, labeling, packaging, transportation and storage 6 Appendix A (Normative) Origin of Geographical Indication Product Jinhua Ham 7 Appendix B (Normative) Jinhua Ham Processing Process and Requirements 8 Appendix C (Normative) Special bamboo stick test for aroma 12 Appendix D (Normative) Protein Degradation Index Detection Method 13 Reference 15ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 19088-2008 "Geographical Indication Product Jinhua Ham". Compared with GB/T 19088-2008, except for the structure In addition to adjustments and editorial changes, the main technical changes are as follows. --- Changed the terms and definitions of Jinhua ham (see 3.1, 3.1 of the.2008 edition); --- Deleted the terms and definitions of Jinhua pig and oil head (see 3.2 and 3.4 of the.2008 edition); --- Added the definition of protein degradation index (see 3.6); --- Added product classification (see Chapter 5); --- Changed the origin environment data (see Chapter 6, 5.2 of the.2008 edition); --- Changed the requirements for raw materials and auxiliary materials (see 7.1, 5.1 of the.2008 edition); --- Changed the process requirements (see 7.2, 5.3 of the.2008 edition); --- The quality level has been changed (see 7.3, 5.4 of the.2008 edition); --- Changed the sensory requirements (see 7.4.1, 5.5 of the.2008 edition); --- Added sensory requirements for cut combinations, ham blocks and ham slices (see 7.4.2); --- Changed the physical and chemical indicators and net content (see 7.5, 7.6, 5.6, 5.7 of the.2008 edition); --- Changed the sensory index test method (see 8.1, 6.1 of the.2008 edition); --- Deleted the test methods of other physical and chemical indicators (see 6.2.4 of the.2008 edition); --- Changed the sample preparation method for physical and chemical testing, and the test methods for moisture and salt (see 8.2.1, 8.2.3, 8.2.4, 6.2.5,.2008 edition 6.2.2, 6.2.3); --- Added protein degradation index test method (see 8.2.5); --- Added batching rules (see 9.1); --- Changed the sampling rules (see 9.2, 7.1.3 of the.2008 edition); --- Changed the factory inspection and inspection judgment rules (see 9.3.2, 9.3.3, 7.1.2, 7.1.4 of the.2008 edition); --- Changed the type inspection (see 9.4, 7.2 of the.2008 edition); --- Changed the marking and labeling requirements (see 10.1, 8.1 of the.2008 edition); --- Changed the packaging requirements (see 10.2, 8.1.3 and 8.2 of the.2008 edition); --- Changed the storage requirements (see 10.4, 8.4 of the.2008 edition); --- Changed the process flow in Appendix B (see Figure B.1 in Appendix B, Appendix B of the.2008 edition); --- Added the process requirements in Appendix B (see B.2); --- Added Appendix D Protein Degradation Index Detection Method (see Appendix D). Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document is submitted by the State Intellectual Property Office. This document is under the jurisdiction of the National Technical Committee on Knowledge Management Standardization (SAC/TC554). This document was drafted by. Jinhua Ham Industry Association, Jinzi Ham Co., Ltd., China National Institute of Standardization, Jinhua Jinmao Ham Co., Ltd. Ltd., Jinhua Jinnian Ham Co., Ltd., Yiwu Quanhua Ham Co., Ltd., Jinhua Thumb Ham Food Co., Ltd., Zhejiang Hua Tong Meat Products Co., Ltd., Zhejiang Wanlong Ham Co., Ltd., Zhejiang Jinhua Ham Co., Ltd., Jinhua Ham Industrial Co., Ltd., Lanxi Fulong Food Co., Ltd., Lanxi Jinsu Ham Food Co., Ltd., Zhejiang Dajiangnan Food Co., Ltd., Jinhua Meifu Ham Co., Ltd. Ltd., Zhejiang Xuefang Industry & Trade Co., Ltd., Zhejiang Jinhua Ham Product Quality Inspection Center, China Association for Standardization, Jinhua Agricultural Science Research Institute, Jinhua Vocational and Technical College, Zhejiang Normal University Xingzhi College, Jinhua Municipal Market Supervision Administration, and Quzhou Municipal Market Supervision Administration. The main drafters of this document are. Ma Xiaozhong, Guo Rubin, Yun Zhenyu, Wang Xinjie, Wei Hewen, Dong Xiaowei, Zhu Jing, Jiang Tao, Zhang Yao, Xiang Yun, Li Shuangxi, Wang Tianyi, Yuan Yue, Zhang Jilin, Wang Weiqiang, Hu Loujun, Gong Junxiao, Fu Zhijing, Huang Xinnong, Zhang Jianneng, Huang Shan, Hu Xinchong, Dai Mingfang, He Yangjian, He Zheng, Wu Xingsheng, Qian Xiongwei, Du Qunfeng, Zhang Tao, Fan Yongjun. The previous versions of this document and the documents it replaces are as follows. ---First published in.2003 as GB 19088-2003; --- Revised for the first time in.2008 to GB/T 19088-2008; ---This is the second revision. Quality requirements for geographical indication products - Jinhua ham1 ScopeThis document defines the terminology and definition of the geographical indication product Jinhua ham, gives the product classification, stipulates the origin range, technical requirements, Inspection rules and requirements for marking, labeling, packaging, transportation and storage describe the production environment and corresponding inspection methods. This document applies to the production, processing, circulation and inspection of Jinhua ham, a geographical indication product, and also applies to the Protection and management.2 Normative referencesThe contents of the following documents constitute essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 2417 Jinhua pig GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB 5009.5 National Food Safety Standard Determination of Protein in Food GB 5009.44 National Food Safety Standard Determination of Chloride in Food GB/T 6388 Shipping and receiving marks for transport packaging GB/T 9695.19 Sampling methods for meat and meat products JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Jinhua ham Made from the hind legs of Jinhua pigs and their hybrid commercial pigs raised and slaughtered within the production area, it is processed through a specific process. The ham is shaped like a bamboo leaf, with small claws and thin bones, delicate meat, thin yellow skin, fiery color, and fragrant and delicious taste. 3.2 Legs coreham The femur part of the ham. 3.3 post-ripening The process in which ham is matured through high temperature (or temperature and humidity control) fermentation during the fermentation period. 3.4 Hamaroma from stick The aroma of a bamboo skewer inserted into the ham muscle and then pulled out. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 19088-2024_English be delivered?Answer: Upon your order, we will start to translate GB/T 19088-2024_English as soon as possible, and keep you informed of the progress. The lead time is typically 2 ~ 4 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 19088-2024_English with my colleagues?Answer: Yes. 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