Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 2726-2005 Hygienic Standard for Cooked Meat Products and its Amendment No.1.
The following main changes have been made with respect to GB 2726-2005 (the previous edition):
——This standard is renamed as "National Food Safety Standard - Cooked Meat Products";
——The scope is modified;
——The term and definition are modified;
——The physical and chemical indexes are modified;
——The microbiological indexes are modified.
National Food Safety Standard
Cooked Meat Products
1 Scope
This standard is applicable to prepackaged cooked meat products.
This standard is not applicable to canned meat products.
2 Term and Definition
2.1
cooked meat products
products processed with fresh (frozen) livestock and poultry products as the main raw material, including sauced & stewed meat products, smoked meat products, roasted meat products, baked meat products, fried meat products, western ham, meat sausages, fermented meat products, dried meat products and other cooked meat products
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall meet the requirements of corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sense Requirements
Item Requirement Inspection method
Color and luster With the required color and luster of such product Place an appropriate amount of the specimen in a clean white plate (porcelain plate or the like) and observe its color, luster and condition under natural light. Smell it, and then taste it after gargling with warm water
Taste and smell With the required taste and smell of such product; without peculiar taste or foreign smell
Condition With the required condition of such product; without extraneous matter which is visible to normal eyesight, burned spot or mould spot
3.3 Contaminant limit
The contaminant limit shall comply with those specified in GB 2762.
3.4 Microorganism limit
3.4.1 Pathogenic bacteria limit shall comply with those specified in of GB 29921.
3.4.2 Microorganism limit shall be in accordance with those specified in Table 2.
Table 2 Microorganism Limit
Item Sampling scheme a and limit Inspection method
n c m M
Aerobic bacteria count b/(CFU/g) 5 2 104 105 GB 4789.2
Coliform group/(CFU/g) 5 2 10 102 GB 4789.3
a The sample shall be sampled and treated according to those specified in GB 4789.1.
b Not applicable to fermented meat products.
Foreword i
1 Scope
2 Term and Definition
3 Technical Requirements
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 2726-2005 Hygienic Standard for Cooked Meat Products and its Amendment No.1.
The following main changes have been made with respect to GB 2726-2005 (the previous edition):
——This standard is renamed as "National Food Safety Standard - Cooked Meat Products";
——The scope is modified;
——The term and definition are modified;
——The physical and chemical indexes are modified;
——The microbiological indexes are modified.
National Food Safety Standard
Cooked Meat Products
1 Scope
This standard is applicable to prepackaged cooked meat products.
This standard is not applicable to canned meat products.
2 Term and Definition
2.1
cooked meat products
products processed with fresh (frozen) livestock and poultry products as the main raw material, including sauced & stewed meat products, smoked meat products, roasted meat products, baked meat products, fried meat products, western ham, meat sausages, fermented meat products, dried meat products and other cooked meat products
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall meet the requirements of corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sense Requirements
Item Requirement Inspection method
Color and luster With the required color and luster of such product Place an appropriate amount of the specimen in a clean white plate (porcelain plate or the like) and observe its color, luster and condition under natural light. Smell it, and then taste it after gargling with warm water
Taste and smell With the required taste and smell of such product; without peculiar taste or foreign smell
Condition With the required condition of such product; without extraneous matter which is visible to normal eyesight, burned spot or mould spot
3.3 Contaminant limit
The contaminant limit shall comply with those specified in GB 2762.
3.4 Microorganism limit
3.4.1 Pathogenic bacteria limit shall comply with those specified in of GB 29921.
3.4.2 Microorganism limit shall be in accordance with those specified in Table 2.
Table 2 Microorganism Limit
Item Sampling scheme a and limit Inspection method
n c m M
Aerobic bacteria count b/(CFU/g) 5 2 104 105 GB 4789.2
Coliform group/(CFU/g) 5 2 10 102 GB 4789.3
a The sample shall be sampled and treated according to those specified in GB 4789.1.
b Not applicable to fermented meat products.
Contents of GB 2726-2016
Foreword i
1 Scope
2 Term and Definition
3 Technical Requirements
