GB 2707-1994 Pork Hygiene Standard

This standard specifies the hygiene requirements and inspection methods for pork. This standard applies to fresh pork and frozen pork that have passed veterinary health inspection and are allowed to be sold on the market after slaughtering and processing pigs. GB 2707-1994 Pork Hygiene Standard GB2707-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard for pork
Subject content and scope of application
This standard specifies the hygienic requirements and inspection methods for pork. GB 2707-94
GB3 2707-81
Replaces G2722-
This standard applies to fresh pork and frozen pork that have passed veterinary health inspection and are allowed to be sold on the market after being slaughtered and processed by live pigs. 2 Reference standards
GB2762 Standard for allowable amount of mercury in food
GB5009.17 Determination method of total mercury in food GB5009.44
Analytical method of hygienic standard for meat and meat products 3 Technical requirements
3.1 Sensory index
Sensory indexes are shown in Table 1:
Fresh pork
Tissue stateWww.bzxZ.net
Boiled broth
3.2 Physical and chemical indexes
Physical and chemical indexes See Table 2:
Volatile basic nitrogen, mg/100g
Mercury (in Hg), mg/kg
Testing method
Muscle is shiny, red and uniform, fat is milky white, fiber is clear, tough, depression after finger pressure immediately recovers, surface is moist, non-sticky
Has the inherent smell of fresh pork, no peculiar smell, clear and transparent, fat agglomerated on the surface
4.1 Volatile basic nitrogen shall be implemented in accordance with 2.1 of GB5009.44. Mercury shall be implemented in accordance with GB5009.17.
Approved by the Ministry of Health of the People's Republic of China on January 24, 1994
The meat is shiny, red or slightly dark, the fat is white, the meat is tight and tough, and the depression after thawing recovers slowly
The surface is moist, the cut surface has exudate, and it is not sticky. After thawing, it has the inherent smell of fresh pork, no peculiar smell, clear and transparent or slightly turbid, and the fat is gathered on the surface
Implemented according to GB2762
1994-08-01
Additional remarks:
This standard was proposed by the Deputy Director of Health Supervision of the Ministry of Health. GB2707-94
This standard was drafted by the Shanghai Food Sanitation Supervision and Inspection Institute, Jiangsu Provincial Health and Epidemic Prevention Station, and Heilongjiang Provincial Health and Epidemic Prevention Station. The main drafters of this standard are Jiang Peizhen, Wu Qiaozhen, and Dian Mingjie. This standard is interpreted by the Ministry of Health's entrusted technical unit, the Ministry of Health's Food Sanitation Supervision and Inspection Institute
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