T/XDBX 007-2023 Active

Main Technical Content: **Requirements 4.1** **Product Quality Requirements** The sensory requirements should meet the requirements specified in Table 1. **Table 1: Sensory Requirements** **Item** **Requirements** **Test Methods** **Color** The product should have the appropriate color. The sliced lean meat should be brownish red. Take an appropriate sample and place it in a clean white dish (porcelain plate or similar container) to observe the color and state under natural light. **Odor** Smell it. Rinse your mouth with warm water. **Taste** The cooked product should have the characteristic odor and taste of beef jerky, with a moderate saltiness and no off-flavors or odors. **Appearance** The product should be in a suitable state, including block, strip, and sheet forms. The sheet-form products should be of consistent thickness and size. **Impurities** There should be no visible foreign matter under normal vision. No burnt or moldy spots should be present. **Physical and Chemical Requirements** They should comply with the requirements specified in Table 2. **Table 2: Physical and Chemical Requirements** **Item** **Indicator** **Standard** **Water content (g/100g)** ≤ 40 GB/T 23969-2022 **Sodium chloride (as NaCl)** ≤ 5 GB/T 23969-2022 **Nitrite (as NaNO2)** ≤ 20 GB 2760 **Additives** They should comply with the regulations in GB 2760. **Pollutant limits** They should comply with the requirements in GB 2762. **Microbial limits** They should comply with the requirements in GB 2726. **Net content** It should comply with the provisions of the *Measures for the Supervision and Administration of Quantitative Packaged Commodities*. The product should come from a food production enterprise with a valid license. **4.2 Packaging** **Pre-packaging Process** The packaging materials should meet the requirements specified in 4.1. **Packaging Materials** 4.2.2.1 The packaging material