T/HQSC 010-2023 Frozen white goose meat products

Scope

Main technical content: 4 Requirements 4.1 Raw material requirements: Goose meat shall comply with the requirements of GB 2707 and GB 16869. 4.2 Sensory indicators shall comply with the provisions of Table 1. Table 1 Sensory requirements Color: The product shall have a normal color. Texture: The product shall have the appropriate shape characteristics. Smell and taste: The product shall have a normal smell and taste, with no off-flavors or impurities. No visible impurities to the naked eye. 4.3 Physical and chemical indicators shall comply with the provisions of Table 2. Table 2 Physical and chemical indicators Volatile basic nitrogen/(mg/100g)≤15 Lead (Pb)/(mg/kg)≤0.15 Inorganic arsenic (As)/(mg/kg)≤0.05 Cadmium (Cd)/(mg/kg)≤0.1 Total mercury (Hg)/(mg/kg)≤0.05 4.4 Microbiological indicators shall comply with the provisions of Table 3. Project requirements Total colony count (CFU/ml)≤500,000 Escherichia coli (MPN/100g)≤5,000 Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus, and diarrheagenic Escherichia coli) shall not be detected. 5 Food additives: This product does not use any additives. 6 Hygiene indicators in the production and processing process shall comply with the provisions of GB 14881.

Development Information

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