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GB/T 26604-2011 (GBT26604-2011)

GB/T 26604-2011_English: PDF (GBT 26604-2011, GBT26604-2011)
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BASIC DATA
Standard ID GB/T 26604-2011 (GB/T26604-2011)
Description (Translated English) Classify for meat products
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X04
Classification of International Standard 67.040
Word Count Estimation 7,756
Date of Issue 2011-06-16
Date of Implementation 2011-12-01
Quoted Standard GB/T 19480
Drafting Organization Chinese Chamber of Commerce Business Standard Center
Administrative Organization National Standardization Technical Committee of meat egg products
Regulation (derived from) Announcement of Newly Approved National Standards No. 9 of 2011
Proposing organization China General Chamber of Commerce
Issuing agency(ies) Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China
Summary This standard specifies the principles of classification and classification of meat. This standard applies to meat production, marketing and testing.

Standards related to: GB/T 26604-2011

GB/T 26604-2011
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
X 04
Classify for meat products
ISSUED ON. JUNE 16, 2011
IMPLEMENTED ON. DECEMBER 01, 2011
Issued by.
General Administration of Quality Supervision, Inspection
and Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3 
1  Scope ... 4 
2  Normative references ... 4 
3  Terms and definitions ... 4 
4  Classification ... 6 
Foreword
This Standard is drafted according to rules given by GB/T 1.1-2009.
The standard was proposed by China General Chamber of Commerce.
This Standard shall be under the jurisdiction of China National Technical Committee of
Standardization for Meat and Egg Products (SAC/TC 399).
Drafting organizations of this Standard. Business Standard Centre of China General Chamber
of Commerce, Nanjing Yurun Food Co., Ltd., Henan Luohe Shuanghui Industry Group Co.,
Ltd., Jingjiang Shuangyu Food Co., Ltd., Guangdong Zhenmei Food Group Co., Ltd.,
Hangzhou Weixin Co., Ltd., Fujian Chef Kai Food Group Co., Ltd., Linyi Xincheng Jinluo Meat
Products Group Co., Ltd., and China Meat Association.
Main drafters of this Standard. Cao Desheng, Wang Yufen, Xu Baocai, Chu Jieming, Zhuang
Peirui, Wu Hong, Li Yanqiu, Zhang Lifeng, Deng Fujiang, and Jin Xiaolei.
Classify for meat products
1 Scope
This Standard specifies the meat product’s classification principle and classification.
This Standard applies to the manufacturing, sales and inspection of meat products.
2 Normative references
The articles contained in the following documents have become part of this document when
they are quoted herein. For the dated documents so quoted, all the modifications (including all
corrections) or revisions made thereafter shall be applicable to this document.
GB/T 19480 Terms of meat and meat products
3 Terms and definitions
The terms and definitions defined in GB/T19480 AND the following terms and definitions
apply to this Standard.
3.1
Meat products
Raw or cooked meat products that take livestock and poultry meat or its edible by-products as
the main raw material, with or without auxiliary material, gone through cured, preserved,
braised, sauced, steamed, boiled, smoked, grilled, baked, dried, fried, molded, fermentation,
preparation and other relevant processes.
3.2
Raw ham
Raw meat products that take leg-pork with bone or with skin (or without bone or skin) as
material and being formed, salted and passing fermentation and other process.
3.3
Include steamed salted pork in wine, steamed salted goose in wine, steamed salted claw in
wine, steamed salted wing in wine, steamed salted chicken in wine and other meat products.
4.2.2.3 Boiled streaky pork
Include boiled mutton, plain chicken and other meat products.
4.2.2.3 Frozen meat
Include pork jelly salad, salted pork in jelly and other meat products.
4.2.3 Roasting meat burning smoke
4.2.3.1 Smoked meat
Include bacon, barbecue, smoked belly, smoked sausage, roast chicken, cooked bacon and
other meat products.
4.2.3.2 Barbecued meat
Include salted chicken, roast suckling pig, pork meat, roast duck and other meat products.
4.2.3.3 Roasted meat
Include slice dried meat and other meat products.
4.2.4 Dry meat
Include jerky, meat floss and other meat products.
4.2.5 Fried meat products
Include schnitzel, fried chicken wings, fried string meat, fried Meatballs, fried pigeon and
other meat products.
4.2.6 Sausage meat products
4.2.6.1 Ham sausage
Include pork sausage, chicken sausage, fish sausage and other meat products.
4.2.6.2 Smoked and cooked sausage
Include hot dogs, frankfurters, Vienna sausage, beer sausage, bologna,
sausage in bladder skin, skinless sausage, blood sausage and other meat products.
4.2.6.3 Chinese sausage
Include dried cured salami, cold pork sausage, cured belly and other meat products.
4.2.6.4 Fermented sausage
Include Salami and other meat products.
4.2.6.5 Seasoned sausage
Include Songhua sausages, liver sausage, blood sausage and other meat products.
4.2.6.5 Other sausages
Include Taiwan sausage and other meat products.
4.2.7 Ham meat products
4.2.7.1 Chinese ham
Include Jinhua ham, Xuanwei ham, Rufu ham, Italian ham and raw ham meat products.
4.2.7.2 Smoked and cooked ham
Include brine-cured ham, smoke ham and other meat products.
4.2.8 Prepared meat products
Include curry pork, all kinds of meatballs, meat rolls, meat loaf, meat steak, pork shashlik and
other meat products.
4.2.9 Other meat products
Include the meat products that are excluded in 4.2.1 to 4.2.8.
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