GB/T 18407.3-2001
Abolished
T/GZSX 028-2018
Active
Group standards
T/GZSX 028-2018 Sauce-cured meat cooked products
T/GZSX 028-2018 Sauce-cured meat cooked products
Price:
$ 20.00
Basic Information
Standard Code:
T/GZSX 028-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Animal products comprehensive
Publish Date:
2018-04-10
Implement Date:
2018-05-01
Scope
Scope: This standard specifies the terms and definitions, requirements (including inspection methods), inspection rules, and labels, marks, packaging, and transportation for cooked cured meat products. This standard applies to the production, sale, and inspection of ready-to-eat pre-packaged cured meat products that comply with the following 3.1 terms and definitions: Main technical content: Physicochemical indicators Item Standard Test method Water content/（g/100g） ≤50.0 GB 5009.3 Chloride a (calculated as NaCl)/（g/100g） ≤5.0 GB 5009.44 Third method Peroxide value (calculated as fat)/g/100g ≤0.25 GB 5009.227 Lead (calculated as Pb)/（mg/kg） ≤0.5 GB 5009.12 Total arsenic (calculated as As)/（mg/kg） ≤0.5 GB 5009.11 Cadmium (calculated as Cd)/（mg/kg） ≤0.1 GB 5009.15 Chromium (calculated as Cr)/（mg/kg） ≤1.0 GB 5009.12 Benzo(a)pyrene/（μg/kg） ≤5.0 GB 5009.27 N-Dimethylnitrosamine/（μg/kg） ≤3.0 GB 5009.26 Note: a is equivalent to 0.0585 g of sodium chloride corresponding to 1.00 mL of standard silver nitrate titrant solution [c(AgNO3) = 1.000 mol/L].
Development Information
Related Standards
NY/T 628-2002
Active
NY/T 628-2002 Dry salted duck
SB/T 10384-2004
Replaced
SB/T 10384-2004 Requirements code of base for central stored livestock
SB/T 10395-2005
Replaced
SB/T 10395-2005 Operating practice for livestock and poultry product in circulating
GB/T 20572-2006
Replaced
GB/T 20572-2006 Evaluating specification on the HACCP certification of the natural casings processing
GB/T 20575-2006
Replaced