GB 2732-1988 Hygienic standard for salted duck

GB 2732-1988 Hygienic Standard for Pressed Duck (Salted Duck) GB2732-1988 Standard download and decompression password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard of dry salted ducks
Hygienic standard of dry salted ducksSubject content and scope of application
This standard specifies the quality and hygiene requirements of commercially available dried ducks. UDC 613. 28
GB 2732-88
Replaces GB2732-81
This standard applies to healthy fat ducks that are slaughtered, feathered, gutted, salted, marinated, and air-dried. Reference Standards
GB 5009. 37
Sensory Indicators
Analysis methods for edible vegetable oil hygiene standardsSensory indicators are shown in Table 1.
Tissue state
Meat after boiling
Soup and meat flavor
Physical and chemical indicators
Grade freshness
The body surface is smooth, yellow-white or milky white, and Wei duck is sometimes grayish white. The inner wall of the abdominal cavity is dry with salt frost. The cross section of the muscle is rose-red. The cross section of the muscle is tight and shiny
It has the inherent smell of pressed duck
fragrant, there are large pieces of agglomerated fat on the liquid surface, the meat is tender and delicious. See Table 2 for physical and chemical indicators.
Acid value (mg/g fat, calculated by KOH)
Peroxide value (meq/kg)
Approved by the Ministry of Health of the People's Republic of China on January 11, 1989. Secondary freshness
Body surface is light red or light yellow, with a small amount of oil exudation, the abdominal cavity is moist and slightly dancing, the muscle section is dark red, the section is sparse and dull
Subcutaneous and intra-abdominal fat has a rancid smell, and the abdominal cavity has a fishy smell or a slight musty smell
The freshness is poor, with a slight rancid smell
First freshness
Secondary freshnessbzxZ.net
Implemented on July 1, 1989
Test method
According to GB5009.37.
Additional instructions:
GB 2732-88
This standard is issued by the Epidemic Prevention Department of the Ministry of Health of the People's Republic of China. This standard was drafted by Nanjing Food Hygiene Supervision and Inspection Institute. This standard is interpreted by the Ministry of Health’s Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health.
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