GB/T 7740-1987
Replaced
T/LFA 002-2019
Active
Group standards
T/LFA 002-2019 Lanxi wind retreat
T/LFA 002-2019 Lanxi wind retreat
Price:
$ 20.00
Basic Information
Standard Code:
T/LFA 002-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Vegetable processing and products
ICS Name:
Meat and meat products
Publish Date:
2019-10-01
Implement Date:
2019-11-01
Scope
Main technical content: The project requirements are as follows: the color of the skin should be light yellow, the meat surface should be greasy, the muscle section should be rose-colored or peach-colored, the fat section should be white or light-colored, and it should have a glossy aroma and taste with the unique fragrance of this product. The taste should be moderate, delicious, and have a long aftertaste. The state should be that the skin and meat do not separate, the muscles are compact, the meat is tender, and the cut surface is smooth and glossy with moisture. The salt content should be ≤58% (calculated by NaCl), the peroxide value (calculated by fat) should be ≤11.0%, and the lead content (calculated by Pb) should be ≤0.5 mg/kg. The limits of other pollutants should comply with the requirements of GB 2762.
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