GB/T 7740-1987
Replaced
T/THSX 002-2023
Active
Group standards
T/THSX 002-2023 Simmered lamb in red sauce
T/THSX 002-2023 Simmered lamb in red sauce
Price:
$ 20.00
Basic Information
Standard Code:
T/THSX 002-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Meat and meat products
Publish Date:
2023-05-06
Implement Date:
2023-06-01
Scope
Scope: This document applies to braised mutton made with mutton as the main raw material, and with seasonings such as rice wine, soy sauce, sugar, edible salt, and spices (except poppy seeds from the list in GB/T 12729.1-2008) as auxiliary ingredients. It is prepared by cutting, seasoning, and simmering the mutton; Main technical content: This document specifies the terms and definitions of braised mutton, product classification, technical requirements, inspection rules, labeling and marking, packaging, transportation, storage, and shelf life.
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished