GB 2726-2005 (GB 2726-2016 Newer Version) PDF English
GB 2726-2005 (GB2726-2005) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 2726-2016 | English | 70 |
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Hygienic standard for cooked meat products
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| GB 2726-2005 | English | 70 |
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Hygienic standard for cooked meat products
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| GB 2726-1996 | English | 199 |
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Hygienic standard for cooked meat
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| GB 2726-1981 | English | RFQ |
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Hygienic standard for meats cooked in soy sauce
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Newer version: GB 2726-2016 Standards related to (historical): GB 2726-2016
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GB 2726-2005: PDF in English GB/T 2726-2005
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67-040
C 53
Replacing GB 2726-1996, GB 2725.1-1994
Hygienic standard for cooked meat products
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 01, 2005
Issued by. Ministry of Health of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 6
4 Index Requirements ... 6
4.1 Raw material requirements ... 6
4.2 Sensory index ... 6
4.3 Physiochemical index ... 6
4.4 Microbiological index ... 6
5 Food Additives ... 9
6 Manufacturing and Processing ... 9
7 Packaging ... 9
8 Marking ... 9
9 Storage and Transportation ... 9
10 Test Methods ... 9
10.1 Sensory index ... 9
10.2 Physiochemical index ... 9
10.3 Microbiological index ... 10
No. 1 Amendment of GB 2726-2005 “Hygienic standard for cooked meat
products” ... 10
Foreword
Full text of this Standard is mandatory.
This national standard is not equivalent to (CAC) Codex Stan 89-1981 (Rev.1-1991
(Luncheon Meat), Codex Stan 96-1981 (Rev.1-1991) (Cooked Cured Ham), Codex Stan
97-1981 (Rev.1-1991) (Cooked Cured Pork Shoulder), Codex Stan 98-1981 (Rev.1-1991)
(Cooked Cured Chopped Meat).
This Standard will replace and abolish GB 2725.1-1994 Hygienic standard for the
sausages, GB 2726-1996 Hygienic standard for meats cooked in soy sauce, GB
2727-1994 Hygienic standard for toasted and roasted meats, GB/T 2728-1981 Hygienic
standard for Xiaorou (pork, special processed with salt and nitrite), GB 2729-1994
Hygienic standard of dried meat fiber, GB/T 13101-1991 Hygienic standard for cooked
and smoked ham in package and GB 16327-1996 Hygienic standard of roast dried meat
product.
Compared with GB 2725.1-1994, GB 2726-1996, GB 2727-1994, GB/T 2728-1981, GB
2729-1994, GB/T 13101-1991 and GB 16327-1996, the main changes of this Standard
are as follows.
— The format of full text has been revised according to GB/T 1.1-2000;
— Combine seven standards such as GB 2725.1-1994 and GB 2726-1996 into this
Standard according to category;
— Enlarge the application scope of this Standard to all cooked meat products;
— Add the hygienic requirements for raw material, food additives, manufacturing, and
processing as well as packaging, transportation and storage;
— Add the limit indexes for Pb, total Hg, Cd, and inorganic As;
— Delete the exit-factory indexes of total bacteria and coliform in original Standard.
This Standard shall be implemented on Oct 01, 2005; the transitional period is one year.
That is, the products which are manufactured before October 01, 2005 and comply with
relevant standards are allowed to sell until September 30, 2006.
This Standard was proposed by and shall be administered by Ministry of Health of the
People’s Republic of China.
Draft organizations of this Standard. Centre for Disease Control and Prevention of Jiangsu
Province. Shanghai Hygienic Supervision Centre, Heilongjiang Food Hygienic
Supervision and Inspection Centre, Liaoning Hygienic Supervision Centre, Beijing Food
Hygienic Supervision and Inspection Centre, and Shanghai Centers for Disease Control
Hygienic standard for cooked meat products
1 Scope
This Standard specifies hygienic requirements and test methods for cooked meat
products as well as hygienic requirements for food additives, manufacturing and process,
packaging, marking, transportation and storage.
This Standard is applicable to cooked meat products that are manufactured by fresh
(frozen) meat of livestock and poultry as main materials; it includes cooked meat dried
products.
2 Normative References
The articles contained in the following documents have become part of this Standard
when they are quoted herein. For the dated documents so quoted, all the modifications
(excluding corrections) or revisions made thereafter shall not be applicable to this
Standard. For the undated documents so quoted, the latest editions shall be applicable to
this Standard.
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.17 Microbiological examination of food hygiene - Examination of meat
and meat products
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of lead in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.27 Determination of benzo(a)pyrene in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
GB/T 5009.87 Determination of phosphorus in foods
GB 7718 General standard for the labeling of prepackaged foods
GB 12694 Hygienic specifications of meat packing plant
5 Food Additives
5.1 The quality of food additives shall comply with corresponding standards and relevant
regulations.
5.2 The variety and application amount of food additives shall comply with GB 2760.
6 Manufacturing and Processing
The hygienic requirements for cooked meat products in manufacturing and processing
shall comply with GB 12694.
7 Packaging
The packaging container and materials of product shall comply with corresponding
hygienic standards and relevant regulations, prevent from pollution of toxic and harmful
substance.
8 Marking
The marking requirements for stereotypes packaged cooked meat products shall be
executed according to GB 7718.
9 Storage and Transportation
9.1 The products shall be stored in dry and well-ventilated place. Mixed storage with toxic,
harmful, peculiar smell, volatile and easily corrosion matters must not be allowed.
9.2 Transportation
The transport machine shall be clean and non-pollution; it shall keep out of the sun and
rain when transporting; the product that needs to be refrigerated shall be refrigerated for
transportation. Mixed transportation with toxic, harmful, peculiar smell matters must not be
allowed.
10 Test Methods
10.1 Sensory index
Determine according to the method specified in GB/T 5009.44.
10.2 Physiochemical index
10.2.1 Moisture. Determine according to the method specified in GB/T 5009.3.
10.2.2 Composite phosphate. Determine according to the method specified in GB/T
5009.87.
10.2.3 Pb. Determine according to the method specified in GB/T 5009.12
10.2.4 Inorganic As. Determine according to the method specified in GB/T 5009.11.
10.2.5 Cd. Determine according to the method specified in GB/T 5009.15.
10.2.6 Total Hg. Determine according to the method specified in GB/T 5009.17.
10.2.7 Benzo(a)pyrene. Determine according to the method specified in GB/T 5009.27.
10.2.8 Nitrite. Determine according to the method specified in GB/T 5009.33.
10.3 Microbiological index
Determine according to the method specified in GB/T 4789.17.
No. 1 Amendment of GB 2726-2005 “Hygienic standard
for cooked meat products”
This Amendment was approved, through National-Standard-Commission
Agriculture-Light-Letter [2006] No. 11 Announcement, by the National Standardization
Management Committee on April 27, 2006. It shall be implemented from the date of
approval.
Modified contents of national standard GB 2726-2005 "Hygienic standard for cooked
meat products" are as follows.
DELETE "Compound phosphate (counted in PO43-) / (g/kg)" AND the table’s footnote
“a Residual amount of phosphate compound includes the phosphorus contained in the
meat itself and the added phosphorus; it does not include dry products" IN “Table 1
Physiochemical index”.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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