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GB/T 45535-2025: Quality requirements for Chinese ham
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| GB/T 45535-2025 | English | 299 |
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Quality requirements for Chinese ham
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GB/T 45535-2025
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Basic data | Standard ID | GB/T 45535-2025 (GB/T45535-2025) | | Description (Translated English) | Quality requirements for Chinese ham | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 14,124 | | 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 45535-2025: Quality requirements for Chinese ham---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 Chinese ham
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. Jinzi Ham Co., Ltd., Jinhua Jinnian Ham Co., Ltd., China Meat Food Comprehensive Research Center,
Jiangsu Changshou Group Rugao Ham Co., Ltd., Guizhou University, Xuanwei Puji Ham Food Co., Ltd., Hangzhou Dakang Pickled Food Co., Ltd.
Yunnan Agricultural University, Nanjing Agricultural University, Hefei University of Technology, Jinhua Jinmao Ham Co., Ltd., Yunnan Nengge Ham Co., Ltd., Xiamen
Huace Testing Technology Co., Ltd., Guizhou Pony Testing Technology Co., Ltd., Shandong Delisi Food Co., Ltd., Jinhua Weibang Food
Products Co., Ltd., Jinhua Ham Industrial Co., Ltd., Yiwu Quanhua Ham Co., Ltd., Zhejiang Wanlong Ham Co., Ltd., Zhejiang Dajiangnan Food
Products Co., Ltd., Jinhua Yongsheng Food Co., Ltd., Lanxi Jinsu Ham Food Co., Ltd., Jinhua Meifu Ham Co., Ltd., Jinhua Da
Thumb Ham Food Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd., Weisimei Food Technology (Anji) Co., Ltd., Xuanwei Xuanding
Ham Co., Ltd., Xuanwei Weichang Food Co., Ltd., Chuangwei Tongue Freeze-dried Food Technology (Zhongshan) Co., Ltd., and China General Chamber of Commerce.
The main drafters of this document are. Ma Xiaozhong, Yan Hongbing, Wang Shouwei, Zhao Bing, Wang Weiqiang, Zhou Xianzhong, Zhu Qiujin, Liao Guozhou, Li Chunbao, Chen Chao,
Xu Baocai, Pu Enyong, Yang Liu, Cai Kezhou, Zhang Xin, Zhou Xiaoping, Pu Shuanglong, Wang Zixin, Mao Jinsong, Li Min, Wang Guiying, Zhou Xiaohua, Huang Shan, Hu Loujun,
Huang Xinnong, He Yangjian, Lou Wangcong, Dai Mingfang, He Zheng, Gong Junxiao, Yao Xianqi, Li Ming, Wei Shengchao, Chen Chao, Xu Hongji, Li Ruyong, Lei Minzhi,
Liu Zhenyu, Lu Zhen.
Quality requirements for Chinese ham
1 Scope
This document provides the product classification of Chinese ham, and specifies the raw materials, processing cycle requirements, technical requirements, and inspection regulations of Chinese ham.
Then, the marking, labeling, packaging, transportation and storage requirements are described, and the corresponding inspection methods are described.
This document applies to the production and inspection of Chinese ham.
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 5009.44 National Food Safety Standard Determination of Chloride in Food
GB/T 6388 Shipping and receiving marks for transport packaging
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
Chinese ham
dry-cured ham
Fresh (frozen) pig hind legs with skin (or without skin) and claws (or without claws) are used as raw materials. After trimming, pickling, washing (or not washing), and drying
Raw meat products with characteristic flavors that are processed through processes such as drying (or not drying in the sun), air drying, smoking (or not smoking), and fermentation.
3.2
Legs coreham
The femur part of the ham.
3.3
Hamaroma from stick
The aroma emitted after the bamboo (bone) skewer is inserted into the ham muscle and pulled out.
3.4
Protein degradation index proteolysis index
Ratio of non-protein nitrogen to total nitrogen in ham products.
3.5
Processing cycle
The time from the start of feeding to the completion of fermentation (including stacking).
Note. The time unit is month.
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