GB 2728-1981 Hygienic Standard for Braised Meat

GB 2728-1981 Hygienic Standard for Meat GB2728-1981 Standard download and decompression password: www.bzxz.net

National Standard of the People's Republic of China
Sanitary Standard of Braised Pork
Braised Pork refers to the cooked meat made by carefully selecting pork leg meat, adding saltpeter and marinating it through special processing. 1. Width index:
GB2728--81bzxZ.net
Look for the police GBn14-77
White skin, slightly red meat wall, transparent meat juice, moist surface, elastic, no odor, no peculiar smell. 2. Physical and chemical standards are shown in Table 1:
Phosphorous acid (mg/kg. As NaNO,)
3. Bacterial standards are shown in Table 2:
Total bacteria (pieces/8)
Coliform group (pieces/100g)
Pathogenic bacteria refer to intestinal pathogenic bacteria and pathogenic cocci) State Administration of Standards
Ministry of Health of the People's Republic of China
Not detectable
Not detectable
June 1, 1982
Drafted by Jiangsu Health and Epidemic Prevention Station
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