GB/T 26604-2011 PDF EnglishUS$85.00 · In stock · Download in 9 seconds
GB/T 26604-2011: Classify for meat products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB/T 26604-2011: Classify for meat products---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT26604-2011GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.040 X 04 Classify for meat products Issued on: JUNE 16, 2011 Implemented on: DECEMBER 01, 2011 Issued by. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China; Standardization Administration of the People’s Republic of China. Table of ContentsForeword... 3 1 Scope... 4 2 Normative references... 4 3 Terms and definitions... 4 4 Classification... 6ForewordThis Standard is drafted according to rules given by GB/T 1.1-2009. The standard was proposed by China General Chamber of Commerce. This Standard shall be under the jurisdiction of China National Technical Committee of Standardization for Meat and Egg Products (SAC/TC 399). Drafting organizations of this Standard. Business Standard Centre of China General Chamber of Commerce, Nanjing Yurun Food Co., Ltd., Henan Luohe Shuanghui Industry Group Co., Ltd., Jingjiang Shuangyu Food Co., Ltd., Guangdong Zhenmei Food Group Co., Ltd., Hangzhou Weixin Co., Ltd., Fujian Chef Kai Food Group Co., Ltd., Linyi Xincheng Jinluo Meat Products Group Co., Ltd., and China Meat Association. Main drafters of this Standard. Cao Desheng, Wang Yufen, Xu Baocai, Chu Jieming, Zhuang Peirui, Wu Hong, Li Yanqiu, Zhang Lifeng, Deng Fujiang, and Jin Xiaolei. Classify for meat products1 ScopeThis Standard specifies the meat product’s classification principle and classification. This Standard applies to the manufacturing, sales and inspection of meat products.2 Normative referencesThe articles contained in the following documents have become part of this document when they are quoted herein. For the dated documents so quoted, all the modifications (including all corrections) or revisions made thereafter shall be applicable to this document. GB/T 19480 Terms of meat and meat products3 Terms and definitionsThe terms and definitions defined in GB/T19480 AND the following terms and definitions apply to this Standard. 3.1 Meat products Raw or cooked meat products that take livestock and poultry meat or its edible by-products as the main raw material, with or without auxiliary material, gone through cured, preserved, braised, sauced, steamed, boiled, smoked, grilled, baked, dried, fried, molded, fermentation, preparation and other relevant processes. 3.2 Raw ham Raw meat products that take leg-pork with bone or with skin (or without bone or skin) as material and being formed, salted and passing fermentation and other process. 3.3 Include steamed salted pork in wine, steamed salted goose in wine, steamed salted claw in wine, steamed salted wing in wine, steamed salted chicken in wine and other meat products. 4.2.2.3 Boiled streaky pork Include boiled mutton, plain chicken and other meat products. 4.2.2.3 Frozen meat Include pork jelly salad, salted pork in jelly and other meat products. 4.2.3 Roasting meat burning smoke 4.2.3.1 Smoked meat Include bacon, barbecue, smoked belly, smoked sausage, roast chicken, cooked bacon and other meat products. 4.2.3.2 Barbecued meat Include salted chicken, roast suckling pig, pork meat, roast duck and other meat products. 4.2.3.3 Roasted meat Include slice dried meat and other meat products. 4.2.4 Dry meat Include jerky, meat floss and other meat products. 4.2.5 Fried meat products Include schnitzel, fried chicken wings, fried string meat, fried Meatballs, fried pigeon and other meat products. 4.2.6 Sausage meat products 4.2.6.1 Ham sausage Include pork sausage, chicken sausage, fish sausage and other meat products. 4.2.6.2 Smoked and cooked sausage Include hot dogs, frankfurters, Vienna sausage, beer sausage, bologna, sausage in bladder skin, skinless sausage, blood sausage and other meat products. 4.2.6.3 Chinese sausage Include dried cured salami, cold pork sausage, cured belly and other meat products. 4.2.6.4 Fermented sausage Include Salami and other meat products. 4.2.6.5 Seasoned sausage Include Songhua sausages, liver sausage, blood sausage and other meat products. 4.2.6.5 Other sausages Include Taiwan sausage and other meat products. 4.2.7 Ham meat products 4.2.7.1 Chinese ham Include Jinhua ham, Xuanwei ham, Rufu ham, Italian ham and raw ham meat products. 4.2.7.2 Smoked and cooked ham Include brine-cured ham, smoke ham and other meat products. 4.2.8 Prepared meat products Include curry pork, all kinds of meatballs, meat rolls, meat loaf, meat steak, pork shashlik and other meat products. 4.2.9 Other meat products Include the meat products that are excluded in 4.2.1 to 4.2.8. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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