GB/T 13213-2025 English PDFUS$239.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 13213-2025: General quality requirements for canned mince Status: Valid GB/T 13213: Historical versions
Basic dataStandard ID: GB/T 13213-2025 (GB/T13213-2025)Description (Translated English): General quality requirements for canned mince Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X71 Classification of International Standard: 67.120.10 Word Count Estimation: 11,125 Date of Issue: 2025-05-30 Date of Implementation: 2026-12-01 Older Standard (superseded by this standard): GB/T 13213-2017 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 13213-2025: General quality requirements for canned mince---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.National Standard of the People's Republic of China ICS 67.120.10CCS X 71 General rules for quality of canned minced meat 2025-05-30 Release 2026-12-01 Implementation State Administration for Market Regulation The National Standardization Administration issued Replace GB/T 13213-2017 ForewordThis 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. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. And other files. This document replaces GB/T 13213-2017 "Canned Minced Pork". Compared with GB/T 13213-2017, except for structural adjustments and editing In addition to the changes in performance, the main technical changes are as follows. a) The scope of application of the standard has been changed (see Chapter 1, Chapter 1 of the.2017 edition); b) Added the terms and definitions of “canned minced meat”, “sulfide spots” and “chipped corners” (see 3.1, 3.5 and 3.6), and changed “iron sulfide” The definition of “canned minced pork” was removed (see 3.4 of the.2017 edition). 3.1); c) The product classification and code have been changed (see Chapter 4, Chapter 4 of the.2017 edition); d) Added requirements for beef and mutton, poultry, animal aquatic products, and pork liver (see 5.2, 5.3, 5.4, and 5.5), and deleted nitrite Requirements for sodium and monosodium glutamate (MSG) (see 5.1 of the.2017 edition); e) Change the ingredient requirements to “Ingredients and main animal-derived ingredients feeding requirements” and change the meat feeding requirements for canned minced pork. The market also added canned beef and mutton mince, canned poultry mince, canned animal and aquatic mince, and pork liver lunch. Requirements on the amount of meat to be added to canned meat and mixed minced meat, and the amount of exogenous protein ingredients to be added to premium canned minced meat (See 5.10, 5.2 of the.2017 edition); f) The sensory requirements for canned minced pork have been changed (see 6.1.1, 5.3 of the.2017 edition), and the sensory requirements for canned minced beef and mutton have been added. Sensory requirements for canned minced food, canned pork liver and luncheon meat, and other canned minced food (see 6.1.2, 6.1.3 and 6.1.4); g) The physical and chemical indicators of canned minced pork have been changed (see 6.2.1, 5.4 of the.2017 edition), and canned minced beef and mutton have been added. Physical and chemical indicators of canned minced food, canned pork liver and luncheon meat, and other canned minced food (see 6.2.2, 6.2.3 and 6.2.4); h) Deleted the food safety index requirements and test methods (see 5.6 and 6.8 of the.2017 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 and coordinated by the National Technical Committee for Standardization of Food Industry (SAC/TC 64). This document was drafted by. Shanghai Bright Meat Group Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., China Canned Industrial Association, Guangzhou Eagle Coin Food Group Co., Ltd., Military Supplies Energy Quality Supervision Station of the Joint Logistics Support Force of the Chinese People's Liberation Army, Holland America Er (China) Investment Co., Ltd., Sichuan Meining Food Co., Ltd., Sichuan Gaojin Industrial Group Co., Ltd., Sichuan Zhenxing Testing Technology Co., Ltd., COFCO Nutrition and Health Research Institute Co., Ltd., Liaoyu Group Co., Ltd., Qinhuangdao Fushou Food Co., Ltd., Tianjin Hongbao Chuangwei Food Co., Ltd., Zhengzhou University of Light Industry, Chengdu Hope Food Co., Ltd., Sichuan Huashi Technology Co., Ltd., Suzhou Huayuan Holding Co., Ltd., Guangdong Food Industry Research Institute Co., Ltd., Dalian Polytechnic University, Aomai Testing Co., Ltd., Xuzhou Inspection Testing Center, Anhui Haodong Food Technology Co., Ltd., Bengbu Hongye Meat Joint Processing Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd. Co., Ltd., Jiangxi Dajia Food Co., Ltd., and Foshan Water Testing Technology Service Co., Ltd. The main drafters of this document are. Wang Qiang, Dong Siyuan, Liu Youqian, Wang Lichang, Zhao Junjie, Qiu Kai, Lin Yuhai, Guo Zhonghua, Zhang Chun, Li Yubao, Wang Qing, Wang Limin, Liu Zhiying, Lü Daojun, Bai Yanhong, Ya Benqin, Cheng Xiaoping, Shen Junjie, Xu Peiqin, Dong Xiuping, Wang Suxiang, Wang Bo, Shan Haodong, Wang Bin, Ni Laixue, Luo Yang, Hu Xiuzhi, Yang Qian, Chao Xi, Xie Wen, Wang Xiao, Fang Xingxing, Xu Kepeng, Tan Xinyue, Du Xiaoping, Jiang Yong, Si Xueqiang, Shen Minghua, Yin Fawen, Gao Zhili, Su Kenming. The previous versions of this document and the documents it replaces are as follows. --First published in.2006 as GB/T 13213-2006 and first revised in.2017; --This is the second revision. General rules for quality of canned minced meat1 ScopeThis document specifies the raw and auxiliary materials, sensory requirements, physical and chemical indicators and other requirements and inspection rules for canned minced meat, as well as the labeling, packaging, It describes the contents of labeling, transportation and storage, describes the test methods, and gives product classifications and codes for the convenience of technical regulations. This document applies to the production, inspection and sale of canned minced meat.2 Normative referencesThe 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 to This document. GB/T 317 White sugar 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 5009.6-2016 National Food Safety Standard Determination of Fat in Food GB 5009.9 National Food Safety Standard Determination of Starch in Food GB 5009.44 National Food Safety Standard Determination of Chloride in Food GB/T 5461 Edible Salt GB/T 8884 Edible potato starch GB/T 8885 Edible corn starch GB/T 9959.1 Fresh and frozen pork and pig by-products Part 1.Pork fillets GB/T 9959.2 Cut fresh and frozen lean pork GB/T 9959.3 Fresh and frozen pork and pig by-products Part 3.Pork parts and cuts GB/T 9959.4 Fresh and frozen pork and pig by-products Part 4.Pig by-products GB/T 10786 Inspection methods for canned foods GB/T 13214 General rules for quality of canned beef and mutton GB/T 36187 Frozen surimi QB/T 1006 Canned Food Inspection Rules QB/T 4631 Canned food packaging, labeling, transportation and storage3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Canned mince It is made of one or more of livestock meat, poultry meat, animal aquatic products, etc. as the main raw materials, without adding animal offal (except pig liver), and then mixed with Auxiliary materials, canned food made with or without mincing, pickling, chopping, stirring, tumbling, etc. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 13213-2025_English be delivered?Answer: Upon your order, we will start to translate GB/T 13213-2025_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 13213-2025_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 13213-2025_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+ countriesQuestion 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 13213-2025?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 13213-2025 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. |
