T/GBAS 7-2022 Fresh (frozen) Qingyuan Masi

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, product traceability, and management system requirements for fresh (frozen) Qingyuan Ma Chicken. This document is applicable to the production and operation of fresh (frozen) Qingyuan Ma Chicken. Main technical content: This document is applicable to the production and operation of fresh (frozen) Qingyuan Ma Chicken. The main body of this document includes scope, normative reference documents, terms and definitions, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, product traceability, and management system requirements, totaling 11 sections. The key indicators (or requirements) are: (1) Sensory requirements: color, odor, state of the broth after heating, hematoma [calculated by the area of hematoma (S) in cm2], hard dry feathers (feathers longer than 12mm or with a diameter of more than 2mm) per kg; (2) Quality indicators are evaluated using a comprehensive scoring method based on a 100-point scale. Crude protein content/:% ≥26.0, 20 points; 23.0–26.0, 16 points; 20.0–23.0, 12 points; Total amino acid content/g/100g: ≥19.0, 10 points; 16.0–19.0, 8 points; 13.0–16.0, 6 points; Inosinic acid content/mg/g: ≥2.30, 30 points; 1.90–2.30, 25 points; 1.60–1.90, 20 points; Volatile basic nitrogen/mg/100g: ≤7, 20 points; 7–11, 16 points; 11–15, 12 points

Development Information

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