T/CYLH 002-2023 Active

Scope: This document specifies the terms and definitions, technical requirements, test methods, inspection rules, labeling, marking, packaging, transportation and storage, and quality commitments for Changyang sausages. This document applies to the production, sales, and inspection of Changyang sausages. Main technical contents: Sensory requirements: - Color: The cut surface of the sausage should show red (dates-red) color for lean meat and milky-white color for fat, with a shiny appearance. - Sensory evaluation: Assess the color, aroma, taste, and texture of the product using sensory organs such as eyes, nose, mouth, and hands. - Aroma: A pure and rich smoked flavor with the inherent flavor of sausages. - Taste: A delicious taste with a moderate level of saltiness. - Form: A complete and uniform shape with a dry surface showing natural wrinkles after shrinking, and a firm cut surface. Physical and chemical indicators: - Water content (g/100 g) ≤ 30 - Chloride (as NaCl) ≤ 5.0 g/100 g - Total mercury (as Hg) ≤ 0.05 mg/kg - Cadmium (as Cd) ≤ 0.1 mg/kg - Total arsenic/inorganic arsenic (as As) ≤ 0.5 mg/kg - Chromium (as Cr) ≤ 1.0 mg/kg - Lead (as Pb) ≤ 0.3 mg/kg - Protein (g/100 g) ≥ 24 - Fat (g/100 g) ≤ 48 - Total sugar (as glucose) (g/100 g) ≤ 14 - Peroxide value (as fat) (g/100 g) ≤ 0.5 - Nitrite (as NaNO2) (mg/kg) ≤ 1.0