GB 2730-2015 PDF English
US$80.00 · In stock · Download in 9 secondsGB 2730-2015: National Food Safety Standard -- Cured meat products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 2730: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 2730-2015 | English | 80 |
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National Food Safety Standard -- Cured meat products
| Valid |
| GB 2730-2005 | English | 239 |
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3 days
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Hygienic standard for cured meat products
| Obsolete |
| GB 2730-1998 | English | RFQ |
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3 days
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Hygienic standard of cured meat products of cantonese style
| Obsolete |
| GB 2730-1981 | English | 199 |
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2 days
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Hygienic standard for cured meat (Canton style)
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 2730-2015
GB 2730-2015: National Food Safety Standard -- Cured meat products---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB2730-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Cured meat products
Issued on. SEPTEMBER 22, 2015
Implemented on. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Technical requirements... 4
Foreword
This standard replaces GB 2730-2005 “Standard for cured meat products”.
As compared with GB 2730-2005, the main changes of this standard are as
follows.
- CHANGE the standard name into “National food safety standards - Cured
meat products”;
- ADD the terms and definitions;
- MODIFY the physical and chemical indicators.
National food safety standard -
Cured meat products
1 Scope
This standard applies to cured meat products.
2 Terms and definitions
2.1 Cured meat products
Non-ready-to-eat meat products made from fresh (frozen) livestock, poultry
meat or their edible by-products, with or without excipients, processed by
pickling, stoving (or drying, air drying).
2.2 Ham
Non-ready-to-eat meat products made from fresh (frozen) pig hind legs as the
main raw material, together with other auxiliary materials, processed through
dressing, pickling, washing and desalting, and air drying fermentation.
2.5 Sausage
Non-ready-to-eat meat products made from fresh (frozen) meat as the main raw
material, with other auxiliary materials, processed by chopping (or mincing),
stirring, pickling, filling (or shaping), stoving (or drying, air drying), smoking (or
not smoking).
3 Technical requirements
3.1 Raw material requirements
Raw materials shall comply with the corresponding food standards and relevant
regulations.
3.2 Sensory requirements
Sensory requirements should be in accordance with Table 1.
3.4 Contaminant limits
The limit of contaminant shall meet the provisions of GB 2762.
3.5 Food additives
The use of food additives shall comply with the provisions of GB 2760.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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