T/SXJP 006-2022 Active Group standards

T/SXJP 006-2022 Sauce pork shank

Publish Date: 1970-01-01 Implement Date: 1970-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SXJP 006-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Meat and meat products

Publish Date: 1970-01-01

Implement Date: 1970-01-01

Scope

Scope: This document specifies the terms and definitions, requirements, inspection methods, inspection rules, packaging, storage and transportation, and marking for marinated pork elbows. This document is applicable to marinated pork elbows produced by non-canned sterilization processes. Main technical contents: 4. Requirements 4.1 Raw materials The raw meat shall comply with the provisions of GB 2707, GB/T 9959.1, and GB/T 9959.3. 4.2 Sensory requirements 4.3 Physical and chemical indicators 4.4 Food safety indicators 4.5 Food additives

Development Information

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