GB/T 23492-2022 English PDF

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GB/T 23492-2022: General quality for bacon
Status: Valid

GB/T 23492: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23492-2022	199	Add to Cart	3 days	General quality for bacon	Valid
GB/T 23492-2009	319	Add to Cart	3 days	Bacon	Obsolete

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Basic data

Standard ID: GB/T 23492-2022 (GB/T23492-2022)
Description (Translated English): General quality for bacon
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 10,169
Date of Issue: 2022-12-30
Date of Implementation: 2024-07-01
Older Standard (superseded by this standard): GB/T 23492-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23492-2022: General quality for bacon

---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.
ICS 67.120.10 CCSX22 National Standards of People's Republic of China Replacing GB/T 23492-2009 General Rules for Bacon Quality Posted on 2022-12-30 2024-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Management Committee

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. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents. This document replaces GB/T 23492-2009 "Bacon". Compared with GB/T 23492-2009, except for structural adjustments and editorial changes In addition, the main technical changes are as follows. --- Changed the definition of bacon (see 3.1, 3.1 of the.2009 edition); --- Added the definition of raw bacon and cooked bacon (see 3.2, 3.3); --- Changed the product classification (see Chapter 4, Chapter 4 of the.2009 edition); --- Changed raw material requirements (see 5.1, 5.1 of the.2009 edition); --- Changed the excipient requirements (see 5.2, 5.1 of the.2009 edition); --- Increased feeding requirements (see 5.3); --- Changed the sensory requirements (see 6.1, 5.2 of the.2009 edition); --- Changed the physical and chemical indicators (see 6.2, 5.4 of the.2009 edition); ---Deleted requirements for microbiological indicators and food additives (see 5.5 and 5.6 of the.2009 edition); --- Changed the net content requirements (see 6.3, 5.3 of the.2009 edition); --- Changed the production and processing management (see Chapter 7, Chapter 7 of the.2009 edition); ---Changed the sensory test method (see 8.1, 6.1 of the.2009 edition); --- Added starch test method (see 8.2); --- Changed the moisture test method (see 8.3, 6.3.1 of the.2009 edition); ---Changed the chloride test method (see 8.4, 6.3.2 of the.2009 edition); --- Deleted the test methods for nitrite, lead, inorganic arsenic, cadmium, total mercury, benzo(a)pyrene (see 6.3.3, 6.3.4,.2009 edition 6.3.5, 6.3.6, 6.3.7, 6.3.8); --- Deleted the microbiological test method (see 6.4 of the.2009 edition); --- Changed the batch requirements (see 9.1, 8.1 of the.2009 edition); --- Changed the sampling requirements (see 9.2, 8.1 of the.2009 edition); --- Changed the factory inspection requirements (see 9.3, 8.2 of the.2009 edition); --- Changed the type inspection requirements (see 9.4, 8.3 of the.2009 edition); --- Changed the judgment rules (see 9.5, 8.4 of the.2009 edition); --- Changed the labeling requirements (see 10.1, 9.1 of the.2009 edition); --- Increased marking requirements (see 10.2); --- Added product naming requirements (see 10.3); --- Changed the packaging requirements (see 10.4, 9.2 of the.2009 edition); --- Changed the storage requirements (see 10.5, 10.1 of the.2009 edition); --- Changed the transportation requirements (see 10.6, 10.2 of the.2009 edition); --- Delete the sales requirements (see Chapter 11 of the.2009 edition); --- Deleted the recall requirement (see Chapter 12 of the.2009 edition). Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Standardization Technical Committee for Meat, Poultry and Egg Products (SAC/TC399). This document was drafted by. China Meat Food Comprehensive Research Center, Hormel (China) Investment Co., Ltd., Henan Shuanghui Investment Development Co., Ltd. Co., Ltd., Ma'anshan Bairui Food Co., Ltd., Linyi Xincheng Jinluo Meat Products Group Co., Ltd., Hefei University of Technology, Mingyou (Fujian) Food Co., Ltd., COFCO Wanweike Food Co., Ltd., Hunan Tangrenshen Meat Products Co., Ltd., Jiangsu Yike Food Group Co., Ltd. Division, China Chamber of Commerce, China Animal Husbandry Association, New Hope Liuhe Co., Ltd., Henan Huaying Agricultural Development Co., Ltd., China China Meat Association, CTI Testing and Certification Group Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd. Division, Zhejiang Fangyuan Testing Group Co., Ltd., Laiyang Inspection and Testing Center, Zhejiang Yuzhuang Food Co., Ltd., Chuangwei Tongue Jelly Dry Food Technology (Zhongshan) Co., Ltd., Vesme Food Technology (Anji) Co., Ltd., Dalian Pony Testing Technology Co., Ltd., Heilongjiang Province CTI Testing Technology Co., Ltd., Shanghai Microspectrum Testing Technology Group Co., Ltd., Guangzhou Huangshanghuang Group Co., Ltd., Liaoning An Well Food Co., Ltd., Xiamen Yinxiang Group Co., Ltd. The main drafters of this document. Wang Shouwei, Xu Baocai, Liu Zhenyu, Wang Yufen, Lin Yuhai, Li Chao, Chen Song, Meng Fanchang, Yao Xianqiang, Zhou Hui, Zhao Bing, Huang Huihuang, Feng Liyi, Fu Haohua, Song Zhongxiang, Tian Liyu, Wang Shengyu, Liang Shuzhen, Wang Zaibin, Liu Wenqiu, Zhang Yingli, Li Yongli, Gong Guifen, Gong Liyun, Chen Xia, Zhang Jiaming, Ya Benqin, Liu Zhenyu, Li Jianjun, Zhuang Peirui, Chen Churui, Sheng Huadong, Li Zhuyun, Ma Yongfu, Zhang Yusheng, Feng Tingting, Chen Tianqi, Lei Minzhi, Wei Shengchao, Song Jingning, Li Fengyong, Yang Guiling, Liu Yifeng, Zhang Chuqian, Duan Qilong, Zhang Zhigang. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 23492-2009 in.2009; --- This is the first revision. General Rules for Bacon Quality

1 Scope

This document stipulates the product classification, raw and auxiliary materials and feeding requirements, technical requirements, production and processing management, inspection rules, labels, labels, etc. of bacon. Requirements for marking, product naming, packaging, storage, transportation and sales, and description of inspection methods. This document is applicable to the production, inspection and sale of bacon.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 191 Packaging, storage and transportation icon marks GB 5009.3 National Food Safety Standard Determination of Moisture 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 9695.19 Sampling methods for meat and meat products JJF1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 bacon bacon With only a single pork, duck, chicken or beef as the main raw material, trimmed, ground (or not ground), injected (or not injected), tumbling (or not tumbled), pickled (or not), dried, smoked (or not), steamed (or not), roasted (or not), cut (or not) cut), quick-frozen (or not quick-frozen) and other meat products. 3.2 raw bacon rawbacon Products that have not been heat-processed or have been heat-processed but not matured. 3.3 cooked bacon cooked bacon A product that has been heat-processed to maturity.

4 Product categories

4.1 According to the difference of raw meat, it can be divided into. a) pork bacon; b) duck bacon; ......

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