T/AHFIA 044-2020 Active Group standards

T/AHFIA 044-2020 Quick-frozen processed meat products

T/AHFIA 044-2020

Publish Date: 2020-08-11 Implement Date: 2020-08-11 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/AHFIA 044-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-08-11

Implement Date: 2020-08-11

Scope

Scope: This standard specifies the terms and definitions, quality requirements, hygiene requirements for the production and processing process, inspection rules, labels, marks, packaging, transportation, storage, and product recall of quick-frozen prepared meat products. Main technical content: I. Terms and definitions - Quick-frozen prepared meat products: Prepackaged foods made primarily from fresh or frozen livestock and poultry meat and by-products, which are cleaned, seasoned, and processed (or heat-cooked) using relevant processing techniques, then quick-frozen (with a product center temperature ≤ -18°C) and stored, transported, and sold at low temperatures. - Frozen without cooking: Products that are not heated or lightly heated before freezing and are not fully cooked. - Cooked before frozen: Products that are heated to a cooked state before freezing. The terms and definitions in this standard were determined after extensively consulting experts from quick-frozen prepared meat product manufacturers and relevant universities and colleges. II. Quality requirements 1. Raw material requirements - Livestock and poultry meat shall comply with GB 2707. - Production water shall comply with GB 5749. - Other raw and auxiliary materials shall comply with national standards and relevant regulations. 2. Sensory requirements Sensory requirements are the most direct and fundamental requirements for product quality. This standard defines sensory requirements based on the basic color, taste, and texture of quick-frozen prepared meat products. The specific requirements are determined according to the product characteristics and test results, and after fully consulting relevant scientific research institutions, production enterprises, and experts. The products shall be tested according to the methods specified in this standard. Table 1: Sensory requirements requirements - Color: The product shall have the appropriate color for the product type. - Taste and smell: The produc