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GB/T 31406-2024 English PDF

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Q: Should I purchase the latest version GB/T 31406-2024?

Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 31406-2024 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.

US$289.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 31406-2024: Quality requirements for dried meat slice
Status: Valid

GB/T 31406: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 31406-2024	289	Add to Cart	3 days	Quality requirements for dried meat slice	Valid
GB/T 31406-2015	189	Add to Cart	3 days	Dried meat slice	Valid

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Basic data

Standard ID: GB/T 31406-2024 (GB/T31406-2024)
Description (Translated English): Quality requirements for dried meat slice
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 14,110
Date of Issue: 2024-09-29
Date of Implementation: 2026-04-01
Older Standard (superseded by this standard): GB/T 31406-2015
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 31406-2024: Quality requirements for dried meat slice

---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.
Quality requirements for dried meat slices Quality requirements of meat jerky ICS 67.120.10 CCS X 22 National Standard of the People's Republic of China Replace GB/T 31406-2015 Released on 2024-09-29 2026-04-01 implementation State Administration for Market Regulation The National Standardization Administration issued

Preface ... Ⅲ 1 Scope ... 1 2 Normative references ... 1 3 Terms and Definitions ... 1 4 Product categories ... 2 4.1 Jerky ... 2 4.2 Minced Meat ... 2 5 Raw materials and feeding requirements ... 2 5.1 Raw materials ... 2 5.2 Auxiliary materials ... 2 5.3 Feeding requirements ... 2 6 Technical Requirements ... 2 6.1 Sensory requirements 2 6.2 Physical and chemical indicators 2 6.3 Net content ... 3 7 Production and processing management ... 3 8 Inspection methods ... 3 8.1 Sensory test ... 3 8.2 Physical and chemical testing ... 3 8.3 Net content ... 3 9 Inspection Rules ... 4 9.1 Batch 4 9.2 Sampling ... 4 9.3 Factory Inspection ... 4 9.4 Type inspection ... 4 9.5 Decision Rules ... 4 10 Labels and signs ... 4 10.1 Tags ... 4 10.2 Logo ... 4 11 Packaging ... 4 12 Transportation ... 5 13 Storage ... 5 References ... 6

Foreword

This 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 is required. This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 31406-2015 "Jerky". Compared with GB/T 31406-2015, except for structural adjustments and editorial changes, In addition, the main technical changes are as follows. The terms and definitions of meat jerky and minced meat jerky have been changed (see 3.1 and 3.2 of the.2015 edition); - The term and definition of sieving has been deleted (see 3.5 of the.2015 edition); - Changed product classification (see Chapter 4, Chapter 4 of the.2015 edition); - The requirements for raw materials and excipients have been changed (see 5.1, 5.2, 5.1, 5.2 of the.2015 edition); - The food additive requirements (see 5.3 of the.2015 edition) have been deleted; - Added feeding requirements (see 5.3); - Changed the sensory requirements (see 6.1, 5.4 of the.2015 edition); - The physical and chemical indicators have been changed (see 6.2, 5.5 of the.2015 edition); - The hygiene indicator (see 5.6 of the.2015 version) has been deleted; - The hygiene requirements for the production and processing process have been deleted (see 5.8 of the.2015 edition); - The net content has been changed (see 6.3, 5.7 of the.2015 edition); - Added production and processing management requirements (see Chapter 7); - The fat test method has been changed (see 8.2.2, 6.2.2 of the.2015 edition); - The chloride test method has been changed (see 8.2.4, 6.2.4 of the.2015 edition); - The inspection methods for hygiene indicators have been deleted (see 6.3 of the.2015 edition); - Changed the batching and sampling requirements (see 9.1, 9.2, 7.1, 7.2 of the.2015 edition); - Changed the factory inspection requirements (see 9.3, 7.3.1 of the.2015 edition); - The type inspection requirements have been changed (see 9.4, 7.3.2 of the.2015 edition); - The judgment rules have been changed (see 9.5, 7.4 of the.2015 edition); - Changed labelling and marking requirements (see Chapter 10, Chapter 8 of the.2015 edition); - Changed packaging requirements (see Chapter 11, Chapter 9 of the.2015 edition); - Changed storage requirements (see Chapter 13, Chapter 11 of the.2015 edition); - The sales requirement has been deleted (see Chapter 12 of the.2015 edition). - 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 was proposed by the China General Chamber of Commerce. This document is under the jurisdiction of the National Technical Committee for Standardization of Meat, Poultry and Egg Products (SAC/TC 399). This document was drafted by. Guangdong Zhenmei Food Co., Ltd., Jiangsu Shuangyu Food Co., Ltd., Three Squirrels Co., Ltd., Fujian Yuchu Food Co., Ltd., Hangzhou Holmes Food Co., Ltd., Zhejiang Maishang Food Co., Ltd., Weisimei Food Technology (Anji) Co., Ltd., Chengdu Hope Food Co., Ltd., Shanghai Laiyifen Co., Ltd., Jiangsu Feishi Group Co., Ltd., Sichuan Gaojin Industrial Group Co., Ltd., Fujian Xingguowei Food Co., Ltd., Best Food (Suzhou) Co., Ltd., Nantong Yutu Group Co., Ltd. Company, Guangzhou Huangshanghuang Group Co., Ltd. Meat Products Factory, Linyi Jinluo Wenrui Food Co., Ltd., Guangzhou Restaurant Group Likoufu Food Food Co., Ltd., Fujian Licheng Food Co., Ltd., Zhejiang Kaixinmao Food Co., Ltd., Guizhou Dengjun Tianxia Food Co., Ltd., Xiamen Yinxiang Group Co., Ltd., China Meat Association, Hefei University of Technology, China Meat Food Comprehensive Research Center, Chuangwei Tongue Tip Freeze-dried Food Food Technology (Zhongshan) Co., Ltd., Jiangsu Weibago Food Co., Ltd., Guangxi Huace Testing and Certification Co., Ltd., Shanghai Microspectra Testing and Certification Co., Ltd. Certification Co., Ltd., China Inspection and Quarantine (Shanghai) Testing Technology Co., Ltd., Sichuan Cynas Analysis and Testing Co., Ltd., and China General Chamber of Commerce. The main drafters of this document are. Zhuang Jiayuan, Chu Jieming, Zong Zibing, Tong Jian, Wang Qiang, Niu Zhonghua, Wei Shengchao, Jiang Yong, Zhang Lihua, Fei Hongjun, Zhang Chun, Wang Dengjun, Gu Jianfang, Huang Haibo, Huang Di, Ni Laixue, Wang Wei, Wang Yong, He Changtai, Zhang Haibin, Zhang Zhigang, Liu Lei, Wang Zhaoming, Li Cong, Zhao Bing, Wang Shouwei, Wang Le, Wu Yongheng, Lei Minzhi, Zhang Wenyue, Qin Hongbo, Guo Jun, Zhao Jinzhi, Xiang, X.M., Liu, Z.Y., and Lu, Z. The previous versions of this document and the documents it replaces are as follows. First published in.2015 as GB/T 31406-2015; This is the first revision. - Quality requirements of meat jerky

1 Scope

This document provides the product classification of meat jerky, and stipulates the raw materials and feeding requirements, technical requirements, production and processing management, inspection and Regulations, labelling and marking, packaging, transport, storage, and describes inspection methods. This document applies to the production and inspection of jerky and minced meat jerky.

2 Normative references

The contents of the following documents constitute the 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. in this document. GB/T 191 Pictorial markings for packaging, storage and transportation 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 5009.6 National Food Safety Standard Determination of Fat in Food GB 5009.44 National Food Safety Standard Determination of Chloride in Food GB/T 6543 Single and double corrugated paper boxes for transport packaging GB/T 9695.31 Determination of total sugar content in meat products JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Dried meat slice Cooked meat made from lean meat of livestock or poultry as the main raw material through processes such as trimming, slicing, seasoning, pickling, sieving, drying, and roasting Finished products. 3.2 dried minced meat slice It is made from livestock or poultry meat as the main raw material, through processes such as trimming, mincing, seasoning, pickling, sieving (or shaping), drying, and roasting. Cooked meat products. 3.3 Scorched meat slice The temperature was too high during grilling, resulting in black and burnt meat slices. 3.4 Raw meat slice Roasted but undercooked meat. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 31406-2024_English be delivered?

Answer: Upon your order, we will start to translate GB/T 31406-2024_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 31406-2024_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 31406-2024_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.

Question 5: Should I purchase the latest version GB/T 31406-2024?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 31406-2024 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.