T/THSX 003-2024 White lamb chops with simple seasoning

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection rules, and labeling and marking, packaging, transportation, storage, and shelf life of white-cut mutton. This document applies to white-cut mutton made from mutton as the main raw material, seasoned with rice wine, edible salt, etc., cooked or steamed, then shaped by pressing, cooled, and sliced, maintaining the color of cooked mutton. Main technical contents: The appearance of the slices should be intact with relatively uniform thickness. The skin should be bright in color, showing the texture of cooked mutton. The flavor should be tender and delicious with a distinct aroma. It should be free from greasiness and impurities, and no foreign impurities visible to the naked eye should be present. Protein content: 1 g/100 g; Chloride (calculated as NaCl): g/100 g; Lead (calculated as Pb): mg/kg; Other pollutants: Total Colony Count: CFU/g; Escherichia coli: CFU/g; Salmonella: 25 g; Listeria monocytogenes: 25 g; Staphylococcus aureus: CFU/g; Maximum Residue Limits of Pesticides and Veterinary Drugs in Food

Development Information

Related Standards