GB 2727-1994 Hygienic Standard for Barbecue Meat

GB 2727-1994 Barbecue Meat Hygiene Standard GB2727-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Barbecued Meat
Hygienic Standard for Roasted MeatsSubject Content and Scope of Application
This standard specifies the hygienic requirements and inspection methods for roasted meat products. GB 2727--94
Replaces GB2727-81
This standard applies to meat products made by roasting pork and poultry meat that have passed veterinary health inspection and adding seasonings. 2 Reference Standards
GB4789 Microbiological Inspection of Food Hygiene
GB5009.27 Method for Determination of Benzo(a)pyrene in FoodsGB7104 Standard for the Limit of Benzo(a)pyrene in Smoked Animal Foods3 Terminology
Barbecued meat: refers to cooked meat products made by roasting pork and poultry meat that have passed veterinary health inspection and adding seasonings such as soy sauce, salt, sugar, and wine, etc., with electricity or charcoal.
4 Sensory index
Sensory indexes are shown in Table 1:
Grilled pork, chicken, duck
Barbecued pork
Benzo(a)stilbene index
Muscle section is bright and shiny, slightly red. Fat is light milky white (goose and duck are light yellow)
Muscle section is slightly reddish, fat is white and shiny. Benzo(a)stilbene index is shown in Table 2:
Grilled pork, chicken, duck
Barbecued pork
Approved by the Ministry of Health of the People's Republic of China on January 24, 199442
Tissue state
No blood or water when the meat is pressed, the skin
Muscle section is tight, fat
Standard, μg/kg
According to GB71 04 Implementation
Implementation in accordance with GB7104
No odor
No odor
No odor
No odor
Implementation on August 1, 1994
Bacterial index
Bacterial index see Table 3:
Total bacteria count, pieces/cm*
Coliform bacteria, pieces/100cm2
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) 7 Inspection method
GB 2727-94
7.1Total bacteria count shall be determined in accordance with GB4789.2. 7.2Coliform bacteria shall be determined in accordance with GB4789.3. 7.3Pathogenic bacteria shall be tested in accordance with GB4789.14789.28 for relevant pathogenic bacteria. 7.4 Benzo(a) shall comply with GB5009.27. Additional remarks:
This standard was proposed by the Health Supervision Department of the Ministry of Health.
Not to be detected
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This standard was drafted by the Guangzhou Municipal Health and Epidemic Prevention Station, Beijing Food Hygiene Supervision and Inspection Institute, and Shanghai Food Hygiene Landu Inspection Institute. The main drafters of this standard are Lin Zhongcai, Ding Xiuying, and Jiang Peizhen. 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. 43
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