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GB/T 23969-2022 English PDF

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Q: Should I purchase the latest version GB/T 23969-2022?

Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23969-2022 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.

US$199.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 23969-2022: General quality for dried meat dice
Status: Valid

GB/T 23969: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23969-2022	199	Add to Cart	3 days	General quality for dried meat dice	Valid
GB/T 23969-2009	479	Add to Cart	3 days	Dried meat dice	Obsolete

Similar standards

GB/T 23493 GB/T 22338 GB/T 20712 GB/T 19480 GB/T 23968

Basic data

Standard ID: GB/T 23969-2022 (GB/T23969-2022)
Description (Translated English): General quality for dried meat dice
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 10,186
Date of Issue: 2022-12-30
Date of Implementation: 2024-07-01
Older Standard (superseded by this standard): GB/T 23969-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23969-2022: General quality for dried meat dice

---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 23969-2009 General Rules for the Quality of Jerky 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 23969-2009 "Dried Meat". Compared with GB/T 23969-2009, except for structural adjustment and editorial changes, The main technical changes are as follows. --- Changed the definition of jerky (see 3.1, 3.1 of the.2009 edition); ---Change the definition of minced meat (see 3.2, 3.2 of the.2009 edition); --- 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 requirements for excipients (see 5.2, 5.2 of the.2009 edition); --- Increased feeding requirements (see 5.3); --- Deleted food additives (see 5.2.6 of the.2009 edition); --- Changed the sensory requirements (see 6.1, 5.3 of the.2009 edition); --- Changed the physical and chemical indicators (see 6.2, 5.4 of the.2009 edition); ---Deleted microbial indicators (see 5.5 of the.2009 edition); --- Changed the production and processing management (see Chapter 7, 5.7 of the.2009 edition); --- Changed the moisture test method (see 8.2.1, 6.2.1 of the.2009 edition); --- Changed the fat test method (see 8.2.2, 6.2.2 of the.2009 edition); ---Changed the protein test method (see 8.2.3, 6.2.3 of the.2009 edition); ---Changed the chloride test method (see 8.2.4, 6.2.4 of the.2009 edition); ---Changed the test method of total sugar (see 8.2.5, 6.2.5 of the.2009 edition); --- Deleted the test methods for lead, inorganic arsenic, cadmium and total mercury (see 6.2.6, 6.2.7, 6.2.8, 6.2.9 of the.2006 edition); --- Deleted the microbiological test method (see 6.3 of the.2009 edition); --- Changed the batch requirements (see 9.1, see 7.1 of the.2009 edition); --- Changed the factory inspection requirements (see 9.3, 7.3.1 of the.2009 edition); --- Changed the type inspection requirements (see 9.4, 7.3.2 of the.2006 edition); --- Changed the judgment rules (see 9.5, 7.4 of the.2009 edition); --- Changed labeling and marking requirements (see Chapter 10, 8.1 of the.2009 edition); --- Increased sales requirements (see Chapter 14); --- Deleted the recall requirements (see Chapter 9 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 is drafted by. Guangdong Zhenmei Food Co., Ltd., Zhejiang Weixin Industrial Co., Ltd., Three Squirrels Co., Ltd. Division, Hormel (China) Investment Co., Ltd., Fujian Yuchu Food Co., Ltd., Shanghai Laiyifen Co., Ltd., Hangzhou Holmes Food Co., Ltd. Co., Ltd., Jiangsu Shuangyu Food Co., Ltd., Vesme Food (Anji) Co., Ltd., Jiangsu Feishi Group Co., Ltd., Zhejiang Maishang Food Co., Ltd. Products Co., Ltd., Best Food (Suzhou) Co., Ltd., China Chamber of Commerce, China Meat Food Comprehensive Research Center, Zhejiang Fangyuan Testing Group Co., Ltd., Pony Testing Group Shenzhen Co., Ltd., Guangdong Wantian Testing Co., Ltd., National Inspection (Qingdao) Testing Technology Co., Ltd. Co., Ltd., Zhongshan Hongli Health Food Industry Research Institute Co., Ltd., Zhejiang Xin'an Food Co., Ltd., Zixi Feige Food Co., Ltd., Guangzhou Huangshanghuang Group Co., Ltd., Rongcheng Aoxun Marine Biotechnology Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Liaoning Xinan Food Science and Technology Co., Ltd. Technology Co., Ltd., Shanghai Micro Spectrum Detection Technology Group Co., Ltd. The main drafters of this document. Zhuang Peirui, Liu Zhenyu, Wu Hong, Gu Qianhui, Zhang Liaoyuan, Lin Yuhai, Chen Churui, Tong Jian, Li Yanqiu, Zhang Lihua, Yang Ming, Chu Jieming, Luo Shenghai, Wei Shengchao, Fei Hongjun, Niu Zhonghua, Gu Jianfang, Lu Zhen, Zhao Bing, Wang Le, Zhang Shuifeng, Weng Jiayan, Ji Chunbo, Fan Jigang, Wang Xiawen, Fu Peng, Liu Aisha, Sun Zhen, Lin Honglin, Wang Shuqian, Zhang Zhigang, Liu Yifeng. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 23969-2009 in.2009; --- This is the first revision. General Rules for the Quality of Jerky

1 Scope

This document specifies the product classification, raw and auxiliary materials and feeding requirements, technical requirements, production and processing management, inspection rules, labels and labeling of jerky. Requirements such as marking, packaging, transportation, storage and sales, etc., describe the inspection method. This document is applicable to the production, inspection and sales of jerky and minced meat products.

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 5009.5 National Food Safety Standard Determination of Protein in Food GB 5009.6 National Food Safety Standard Determination of Fat in Food GB 5009.44 National Food Safety Standard Determination of Chloride in Food GB/T 9695.31 Determination of total sugar content in meat products SB/T 10826 Processed food sales service requirements for 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 dried meat dice Only use a single livestock and poultry meat as raw material, after trimming, precooking (or not precooking), dicing (or slices, strips, shreds, etc.), injection (or non-injection), tumbling (or No rolling), seasoning (or no seasoning), re-cooking (or not re-boiling), soup collection (or no soup collection), steam roasting (or non-steaming roasting), drying, packaging and other processes cooked meat products. 3.2 Dried meat grueldice Only use a single livestock and poultry meat as raw material, after trimming, precooking (or not precooking), dicing (or slices, strips, shreds, etc.), injection (or non-injection), tumbling (or No rolling), seasoning (or no seasoning), re-cooking (or not re-boiling), soup collection (or no soup collection), steam roasting (or non-steam roasting), drying, chopping, seasoning, molding, Cooked meat products made by drying, packaging and other processes. 3.3 Collect soup concentrate The process of stirring the seasoned materials continuously during the re-cooking process, so that the soup is absorbed and evaporated. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 23969-2022_English be delivered?

Answer: Upon your order, we will start to translate GB/T 23969-2022_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 23969-2022_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 23969-2022_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+ countries

Question 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 23969-2022?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23969-2022 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.