T/CYLH 001-2023 Active

Scope: This document specifies the terminology and definitions, requirements, test methods, inspection rules, labeling, marking, packaging, transportation and storage, and quality commitments for Changyang cured meat. This document applies to the production, sales, and inspection of Changyang cured meat as described in 3.1; Main technical content: Sensory indicators: - Color: The fat should be milky white, and the lean meat should be reddish brown, without mucus or mold stains. - Odor: It should have a unique cured meat fragrance, without any abnormal odor or rancid smell. - Tissue morphology: The surface should be glossy, with firm and elastic meat, intact block shape, and neat cut surface. - Impurities: No foreign objects visible to the naked eye. - Taste: The taste should be delicious, with a moderate saltiness. Physical and chemical indicators: - Water content (%) ≤ 25.0 - Edible salt (as NaCl) ≤ 8.0 - Nitrite (as sodium nitrite/potassium nitrite) ≤ 30.0 mg/kg - Peroxide value (as fat) ≤ 0.45 g/100 g - Benzo(a)pyrene ≤ 5.0 ug/kg - Lead (as Pb) ≤ 0.3 mg/kg - Cadmium (as Cd) ≤ 0.1 mg/kg - Total mercury (as Hg) ≤ 0.05 mg/kg - Chromium (as Cr) ≤ 1.0 mg/kg - Total arsenic/inorganic arsenic (as As) ≤ 0.5 mg/kg - N-dimethylnitrosamine ≤ 3.0 ug/kg Other requirements shall comply with GB 2760 and GB 2762