GB 2707-2016 PDF English
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Hygienic standard for fresh (frozen) meat of livestock
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| GB 2707-2005 | English | 70 |
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Hygienic standard for aquatic flavouring
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| GB 2707-1994 | English | 199 |
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Hygienic standard for pork
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Hygienic standard for frozen pork
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GB 2707-2016: PDF in English GB 2707-2016
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
Food Safety National Standard
Fresh (frozen) livestock and poultry products
鲜(冻)畜, 禽产品
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People's Republic of China;
The State Food and Drug Administration.
Table of contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
Foreword
This standard replaces GB 2707-2005 Hygienic standard for fresh (frozen)
meat of livestock AND some indicators of GB 16869-2005 Fresh and frozen
poultry product; AND the indicators in GB 16869-2005 as related to this
standard shall be based on this standard.
As compared with GB 2707-2005, the main changes of this standard are as
follows.
- CHANGE the standard name into “National Food Safety Standard Fresh
(frozen) livestock and poultry products”;
- ADD the terms and definitions;
- MODIFY the raw material requirements;
- MODIFY the sensory requirements;
- MODIFY the physical and chemical indicators;
Food Safety National Standard
Fresh (frozen) livestock and poultry products
1 Scope
This standard is applicable to the fresh (frozen) livestock and poultry products.
The standard is not applicable to the ready-to-eat raw meat products.
2 Terms and definitions
2.1 Fresh livestock and poultry meat
It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry
(chickens, ducks, geese, etc.) after being slaughtered and processed, without
frozen treatment.
2.2 Frozen livestock and poultry meat
It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry
(chickens, ducks, geese, etc.) after being slaughtered and processed and
subjected to frozen treatment at the temperature ≤ -18 °C.
2.3 Livestock and poultry by-products
It refers to the edible products of the livestock (pigs, cattle, sheep, rabbits, etc.)
and poultry (chickens, ducks, geese, etc.) after being slaughtered and
processed such as viscera, head, neck, tail, wings, feet (claws) and so on.
3 Technical requirements
3.1 Raw material requirements
Live animals and birds before slaughter shall pass the quarantine and
inspection by animal health supervision institute.
3.2 Sensory requirements
Sensory requirements shall be in accordance with Table 1.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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