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Quality safety requirement of pasteurized meat products
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SB/T 10481-2008
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Basic data | Standard ID | SB/T 10481-2008 (SB/T10481-2008) | | Description (Translated English) | Quality safety requirement of pasteurized meat products | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X01 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 13,163 | | Date of Issue | 2008-09-27 | | Date of Implementation | 2009-03-01 | | Quoted Standard | GB/T 191; GB 317; GB 1907; GB 2707; GB 2720; GB 2726; GB 2760; GB/T 4789.17; GB/T 5009.3; GB/T 5009.5; GB/T 5009.6; GB/T 5009.9; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 5009.27; GB/T 5009.33; GB/T 5009.44; GB 5461; GB 5749; GB/T 6388; GB/T 6543; GB 7718; GB/T 7740; GB/T 8883; GB/T 8884; GB/T 8885; GB/T 8967; GB 9681; GB 9683; GB 9687; GB 9688; GB 9689; GB 9959.1; GB 9959.2; GB 9961; GB 14967; GB 16869; GB/T 17030; GB/T 17238; GB/T 17239; GB 19303; GB/T 20711 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.72 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the requirements for low-temperature meat raw materials and packaging materials, quality indicators, health requirements of the production process, test methods, inspection rules, packaging, identification, storage, transportation, sales and other content. Sales and product quality inspection, This standard applies to low-temperature meat production. | SB/T 10481-2008: Quality safety requirement of pasteurized 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.
Quality safety requirement of pasteurized meat products
ICS 67.120.10
X01
Record number. 25125-2008
People's Republic of China domestic trade industry standard
Low temperature meat quality and safety requirements
Released on.2008-09-27
2009-03-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 2
4 Requirements 3
5 Test method 5
6 Inspection rules 5
7 Packaging, labeling, storage, transportation, sales 6
Foreword
In order to standardize and unify the quality management of low-temperature meat products, ensure the safety of low-temperature meat products, and protect the legal rights of operators and consumers.
Benefits, promote the healthy development of the low-temperature meat products industry, specially formulated this standard.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Ministry of Commerce Slaughter Technical Appraisal Center, China Food Hengxin (Beijing) Quality Certification Center Co., Ltd., Nanjing Yurun Food
Products Co., Ltd., Yantai Xiwang Food Co., Ltd., Linyi Xincheng Jinqi Meat Products Co., Ltd.
The main drafters of this standard. Gong Haiyan, Zhao Jian, Qin Wen, Sun Xin, Li Wei, Zhao Ning, Xu Shiming, Zhang Jichuan, Qi Chengjun.
This standard is interpreted by the Department of Commerce's Slaughter Technology Appraisal Center.
Low temperature meat quality and safety requirements
1 Scope
This standard specifies the requirements and quality indicators of raw materials and packaging materials for low-temperature meat products, the sanitary requirements for production and processing, and the inspection party.
Law, inspection rules, packaging, labeling, storage, transportation, sales, etc.
This standard applies to the production, sales and product quality inspection of low temperature meat products.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB/T 191 packaging storage and transportation icon
GB 317 white sugar
GB 1907 food additive sodium nitrite
GB 2707 fresh (frozen) meat hygiene standards
GB 2720 MSG Hygiene Standard
GB 2726 sanitary standard for cooked meat products
GB 2760 Hygienic standard for food additives
GB/T 4789.17 Food hygiene microbiological examination meat and meat products inspection
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.5 Determination of protein in food
GB/T 5009.6 Determination of fat in food
GB/T 5009.9 Determination of starch in food
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
Determination of cadmium in foods GB/T 5009.15
Determination of total mercury and organic mercury in foods GB/T 5009.17
Determination of benzo(a)pyrene in foods GB/T 5009.27
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.44 Analytical method for hygienic standards of meat and meat products
GB 5461 table salt
GB 5749 Sanitary Standard for Drinking Water
GB/T 6388 transport packaging receipt and delivery mark
GB/T 6543 single corrugated box and double corrugated box for transport packaging
GB 7718 prepackaged food labeling rules
GB/T 7740 natural casing
GB/T 8883 edible wheat starch
GB/T 8884 potato starch
GB/T 8885 edible corn starch
GB/T 8967 sodium glutamate (monosodium glutamate)
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