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GB 18394-2020: PDF in English

GB 18394-2020
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
Replacing GB 18394-2001
Permitted level of moisture in meat of livestock and poultry
ISSUED ON: DECEMBER 24, 2020
IMPLEMENTED ON: JANUARY 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 4
4 Indicators for permitted level of moisture in meat of livestock and poultry ... 4
5 Test methods ... 5
Permitted level of moisture in meat of livestock and poultry
1 Scope
This Standard specifies the indicators and test methods for permitted level of moisture
in meat of livestock and poultry.
This Standard is applicable to fresh (frozen) pork, beef, mutton and chicken.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB 5009.3-2016, National food safety standard -- Determination of moisture in food
GB/T 6682, Water for analytical laboratory use -- Specification and test methods
GB/T 19480, Terms of meat and meat products
3 Terms and definitions
For the purposes of this document, the terms and definitions defined in GB/T 19480
apply.
4 Indicators for permitted level of moisture in meat of
livestock and poultry
See Table 1 for the indicators for permitted level of moisture in meat of livestock and
poultry. The arbitration method for determining the moisture content of livestock and
poultry meat is based on the distillation method specified in GB 5009.3-2016.
Table 1 -- Indicators for permitted level of moisture in meat of livestock and
poultry
5.1.3.1 Weighing vessels: flat aluminum or glass weighing vessels, porcelain crucible,
inner diameter not less than 25 mm.
5.1.3.2 Homogenizing equipment: chopper or meat grinder.
5.1.3.3 Thin glass rod: slightly higher than the weighing vessel.
5.1.3.4 Constant temperature drying oven.
5.1.3.5 Dryer: containing effective desiccant.
5.1.3.6 Balance: sensitivity is 0.01 g and 0.0001 g.
5.1.4 Sample preparation
5.1.4.1 Sample collection
Make an incision from the sampling site, avoiding fat, sinews, and tendons. Cut about
200 g of muscle. Place in an airtight container. Cooling meat should remove any surface
air-dried parts. Frozen meat should be sampled from within the sample.
5.1.4.2 Sample processing
5.1.4.2.1 Non-frozen samples
Fat, sinews, and tendons should be removed from the sample before testing. Take the
muscle part and homogenize it. Homogenized samples should be tested as soon as
possible. If it cannot be detected in time after homogenization, it should be stored sealed
and refrigerated. Sealed and refrigerated storage time should not exceed 24 h. Stored
samples should be remixed during testing.
5.1.4.2.2 Frozen samples
Thaw at 15℃~25℃. Record the sample mass m3 and m4 before and after thawing
(accurate to 0.01 g). Thawed samples are processed according to 5.1.4.2.1.
5.1.5 Analysis steps
5.1.5.1 Constant weight of weighing vessel: Put a thin glass rod and about 10 g of sand
into the weighing vessel. Place it into a constant temperature drying oven at (103±2)℃
and maintain a constant weight. Record the mass after constant weight (m0).
5.1.5.2 Weigh about 5 g of sample (accurate to 0.0001 g) and place it in a weighing
vessel. Accurately record the total mass (m1) of the sample and weighing vessel. Use a
fine glass rod to mix the sand and sample evenly.
5.1.5.3 Move the weighing vessel and sample to a constant temperature drying oven at
(103±2)℃. After drying for 4 h, take it out and cool it in a desiccator before weighing.
Dry it again in a constant temperature drying oven for 1 h, take it out, cool it and weigh
it. Repeat the above steps until the mass difference between two consecutive times is
less than 2 mg. Record the total mass of the final weighing vessel and contents (m2).
5.2 Infrared drying method (quick method)
5.2.1 Principle
Use infrared heating to remove moisture from the sample, and then use the mass
difference before and after drying to calculate the moisture content.
5.2.2 Instruments
Infrared rapid moisture analyzer: the moisture measurement range is 0%~100%. The
reading accuracy is 0.01%. The weighing range is 0 g~30 g. The weighing accuracy is
1 mg.
5.2.3 Determination
5.2.3.1 Turn on the power and turn on the switch. Set the drying heating temperature to
105°C and the heating time to automatic. The result is expressed in the range of
0%~100%.
5.2.3.2 Open the sample chamber cover. Take a sample pan and place it on the balance
frame of the infrared moisture analyzer, and return it to zero.
5.2.3.3 Take out the sample pan. Spread approximately 5 g of the sample prepared
according to 5.1.4.1 evenly on the plate. Put it back into the sample room.
5.2.3.4 Cover the sample chamber cover. Start heating. After drying is complete, read
the moisture content on the digital display. When equipped with a printer, the moisture
content can be automatically printed.
5.3 Result calculation
5.3.1 The moisture content of non-frozen samples is calculated according to formula
(1):
Where,
X - moisture content of non-frozen samples, in grams per hundred grams (g/100 g);
m0 - total mass of the weighing vessel, thin glass rod and sand after drying, in grams
(g);
m1 - total mass of the meat, weighing vessel, fine glass rod and sand before drying, in
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.