T/ZCERIA 001-2023 Prepackaged cold eating rabbit

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, inspection rules, labeling, marking, packaging, transportation, storage, and shelf life of pre-packaged cold-eating rabbit products in Zigong City, Sichuan Province. This document is applicable to guiding the production, inspection, and sales of pre-packaged cold-eating rabbit products within the Zigong City Cold-Eating Rabbit Industry Association. Main technical content: 5.1 Raw materials (fresh/frozen rabbits and by-products) shall comply with the requirements of GB/T 17239. The production water shall comply with the requirements of GB 5749. The edible salt shall comply with the requirements of GB 5461. Other auxiliary materials shall comply with the relevant national regulations. 5.2 Sensory requirements and inspection methods shall comply with the requirements specified in Table 1. Table 1: Sensory Requirements and Inspection Methods Item Requirements Inspection Methods Color The product shall have its inherent color and gloss, without burnt spots. GB/T 22210 Texture The product shall have its inherent texture. No visible foreign impurities except for auxiliary materials. Flavor and odor The product shall have its unique aroma and flavor. Mouthfeel and texture The meat shall be firm and chewy, with a lingering aftertaste. 5.3 Physical and chemical indicators The requirements and inspection methods for physical and chemical indicators shall comply with the requirements specified in Table 2. Table 2: Physical and Chemical Indicator Requirements and Inspection Methods Item Requirements Inspection Methods Water content/(g/100g) ≤ 50 GB/T 5009.3 Protein/(g/100g) ≥ 228 GB/T 5009.5 Edible salt (calculated as NaCl)/(g/100g) ≤ 4 GB/T 5009.4 Peroxide value (calculated as fat)/(g/100g) ≤ 0.25 GB/T 5009.22 Acid value (calculated as fat, KOH)/(mg/g) ≤ 5 GB/T 5009.229 5.4 Food safety indicators The micr

Development Information

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