|
US$299.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 45533-2025: Quality requirements for fermented meat products
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 45533-2025 | English | 299 |
Add to Cart
|
3 days [Need to translate]
|
Quality requirements for fermented meat products
| Valid |
GB/T 45533-2025
|
PDF similar to GB/T 45533-2025
Basic data | Standard ID | GB/T 45533-2025 (GB/T45533-2025) | | Description (Translated English) | Quality requirements for fermented meat products | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 14,189 | | Date of Issue | 2025-04-25 | | Date of Implementation | 2025-11-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45533-2025: Quality requirements for fermented meat products---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 Standard of the People's Republic of China
Quality requirements for fermented meat products
Released on 2025-04-25
2025-11-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
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 specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
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 by the China General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee for Standardization of Meat, Poultry and Egg Products (SAC/TC399).
This document was drafted by. China Meat Food Comprehensive Research Center, Jinzi Ham Co., Ltd., Hefei University of Technology, Hormel (China)
Investment Co., Ltd., Jiangsu Yurun Meat Industry Group Co., Ltd., Yunnan Agricultural University, Guizhou University, Nanjing Agricultural University, Jinhua Jinnian Huo
Leg Co., Ltd., Xuanwei Puji Ham Food Co., Ltd., Hunan Agricultural Products Processing Research Institute, Zhejiang Maishang Food Co., Ltd., Zhejiang Pa
Erma Food Co., Ltd., Three Squirrels Co., Ltd., Anhui Yuedao Food Co., Ltd., Yunnan Nengge Ham Co., Ltd., Xuanwei Yangjia
Jiangxin Ham Food Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd., Xiamen Pony Testing Co., Ltd., Jinhua Weibang Food Co., Ltd.
Co., Ltd., Weisimei Food Technology (Anji) Co., Ltd., Jinhua Ham Industry Co., Ltd., Jiangsu Huace Pinbiao Testing and Certification Technology Co., Ltd.,
Delisi Group Co., Ltd., Yiwu Quanhua Ham Co., Ltd., Shanghai Weipu Testing and Certification Co., Ltd., Jiangsu Feishi Group Co., Ltd.
Company, Zhejiang Dajiangnan Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Jinhua Yongsheng Food Co., Ltd., Fujian Licheng Food
Products Co., Ltd., Zhejiang Wanlong Ham Co., Ltd., Zhongshan Food Society, Beijing Technology and Business University, Xiamen Yinxiang Group Co., Ltd., China Merchants
Industry Federation.
The main drafters of this document are. Wang Shouwei, Ma Xiaozhong, Xu Baocai, Zhao Bing, Fang Xingxing, Yang Linwei, Liao Guozhou, Chen Chao, Li Peijun, Zhu Qiujin,
Yingqun Nian, Weiqiang Wang, Enyong Pu, Hui Yang, Zhonghua Niu, Jilin Zhang, Sanhong Wang, Hui Zhou, Jiapeng Li, Xi Chen, Xin Zhang, Xianbing Shi, Shuanglong Pu, Yanping Yang,
Meng Fanchang, Ni Laixue, Chen Meixiang, Zhou Xiaohua, Wei Shengchao, Xu Hengtao, Huang Shan, Zhang Haihua, Li Yuanting, Zheng Qiankun, Hu Loujun, Fei Hongjun, He Yangjian,
Zhuang Jiayuan, Lou Wangcong, He Changtai, Huang Xinnong, Hu Zhigao, Liu Yingli, Zhang Zhigang, Yu Meijuan, Tong Haoyun, Wang Guiying, Zhang Liming, Liu Zhenyu,
Lu Zhen.
Quality requirements for fermented meat products
1 Scope
This document provides the product classification of fermented meat products, and specifies the requirements for raw and auxiliary materials, technical requirements, production and processing management requirements of fermented meat products.
Requirements, inspection rules, marking, labeling, packaging, storage and transportation requirements, and describes the corresponding inspection methods.
This document applies to the production and inspection of fermented meat products.
2 Normative references
The contents of the following documents constitute 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 191 Pictorial markings for packaging, storage and transportation
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/T 9695.19 Sampling methods for meat and meat products
JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Using livestock and poultry products as the main raw materials, adding (or not adding) fermentation agents, and other auxiliary materials such as edible salt, under natural or artificial conditions
Ready-to-eat meat products that have been matured through microbial fermentation and/or enzyme action.
3.2
fermented sausage
Fermented meat products
The meat of livestock and poultry is used as the main raw material, with (or without) fermentation agent, edible salt and other auxiliary materials, and then trimmed, stirred (or chopped), and filled.
Fermented meat processed by packing, pickling (or not pickling), fermentation, drying, aging, smoking (or not smoking), slicing (or not slicing) and other processes
Finished products.
3.3
fermented ham
Fresh (frozen) pork leg (with or without bone) is used as the main raw material, with other auxiliary materials such as edible salt, and is trimmed, pickled, dried, fermented, cooked, and then
Fermented meat products made by processes such as curing, smoking (or not smoking), slicing (or not slicing), etc.
Note. Ripening refers to the process of fermenting ham under certain temperature and humidity conditions, through the action of microorganisms and endogenous enzymes, to produce the desired color, flavor and texture.
Ready to eat requirements.
Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 45533-2025_English be delivered?Answer: Upon your order, we will start to translate GB/T 45533-2025_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 45533-2025_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 45533-2025_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 [email protected]. 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.
|