T/TFHT C026-2019 Beef product standards

Scope

Main Technical Content: 5. Test Methods 5.1 Sensory Inspection - Color and texture - Viscosity - Visible foreign matter by naked eye - Manual identification by touch - Odor identification by smell - After boiling, take 20g of minced sample and place it in a 200mL beaker. Add 100mL of water and cover with a Petri dish. Heat at 50-60°C with the lid open to check odor, taste, and transparency of the broth, as well as the odor and taste of fat. 5.2 Physicochemical Testing - Volatile basic nitrogen: Determined according to GB/T 5009.228. - Lead: Determined according to GB/T 5009.12. - Arsenic: Determined according to GB/T 5009.11. - Cadmium: Determined according to GB/T 5009.15. - Mercury: Determined according to GB/T 5009.17. 5.3 Moisture Content Testing - Infrared drying method (rapid method): - Principle: Remove moisture from the sample by infrared heating, and calculate the moisture content based on the weight difference before and after drying. - Instrument: Infrared rapid moisture analyzer: Measurement range 0%-100%, reading accuracy 0.01%, weighing range (0-30)g, weighing accuracy 1mg. - Procedure: - Turn on the power and set the drying temperature to 105°C. - Place the sample tray in the balance frame of the infrared moisture analyzer and zero the scale. - Take out the sample tray and spread about 5.00g of the sample prepared according to the standard (fresh meat: minced muscle tissue after removing fat, tendons, and ligaments with a mesh size not exceeding 4mm, minced at least twice, and stored in a sealed container) evenly on the tray and return it to the sample chamber. - Cover the sample chamber and start heating. After drying is complete, read the moisture content on the digital display. If equipped with a printer, the moisture content can be automatically printed. 5.4 Pesticide and Veterinary Drug Residue Testing - Flo

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