GB/T 7740-1987
Replaced
T/SXSP T/SXSP002-2022
Active
Group standards
T/SXSP T/SXSP002-2022 One-step cooked meat product
T/SXSP T/SXSP002-2022 One-step cooked meat product
Price:
$ 20.00
Basic Information
Standard Code:
T/SXSP T/SXSP002-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Meat and meat products
Publish Date:
2022-05-30
Implement Date:
2022-09-01
Scope
Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, marking, packaging, transportation, and storage of one-step cooked meat products. This document is applicable to the production, inspection, and sales of prepackaged one-step cooked meat products. Main technical content: The one-step cooking method uses fresh (frozen) livestock and poultry products as the main raw materials. Through the quantitative mixing of raw materials with compound spices and flavoring additives, it achieves standardized flavor modulation. The heat processing steps of steaming, roasting (or frying, smoking, or drying) are completed in the same equipment to achieve the process of cooked products. Note: The heat processing steps in this document do not include frying and fermentation processes.
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished