GB 2730-1981 Hygienic standard for Cantonese-style bacon

GB 2730-1981 Hygienic Standard for Cantonese-style Bacon GB2730-1981 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China Hygienic Standard for Cantonese-style Bacon Cantonese-style Bacon refers to meat products made by cutting fresh pork into strips, pickling, baking or drying. 1. Sensory indicators are shown in Table 1: Tissue state Bright color, the muscle is bright red and dark red, the fat is bright or the color of the breast is bright and smooth Meat is dry and firm It has the inherent flavor of Cantonese-style bacon 2. See Table 2 for physical and chemical indicators:
Water (%)
Salt (%, calculated as NaCl)
Acid value (mg/kg fat, calculated as KOH)
Nitrite (mg/kg, calculated as NaNO.) Issued by the National Standards Administration www.bzxz.net
Proposed by the Ministry of Health of the People's Republic of China
GB 2730--81
Replaces GBn 16-77
Color is slightly lighter, the meat is dark red or brown, the fat is milky white, there may be some spots on the surface, but there are no traces after being spicy. The meat is slightly soft
The flavor is slightly reduced, and the fat has a slight rancid taste
Implementation on June 1, 1982
Drafted by Guangzhou Municipal Health and Epidemic Prevention Station
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