Standard No.:	NY/T 2073-2011
English Name:	Technical regulation for processing of prepared meat products
Chinese Name:	调理肉制品加工技术规范
Professional Classification:	NY    Professional Standard - Agriculture
ICS Classification:	67.120.10 67.120.10    Meat and meat products 67.120.10
Source Content Issued by:	MOA
Issued on:	2011-9-2
Implemented on:	2011-12-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	130.0
Delivery:	via email in 1 business day

1 Scope This standard specifies the product classification, processing technical requirements, quality safety requirements, packaging, marking, storage, transport as well as sale, quality safety requirements and recall of prepared meat products. This standard is applicable to the production and processing of pre-processed and pre-heated prepared meat products. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB 191 Packaging - Pictorial marking for handling of goods GB 2707 Hygienic standard for fresh (frozen) meat of livestock GB 2717 Hygienic standard for soy sauce GB 2719 Hygienic standard for vinegar GB 2721 Hygienic standard for food grade salt GB 2758 Hygienic standard for fermented alcoholic beverages GB 2760 Hygienic standards for uses of food additives GB 2762 Maximum levels of contaminants in foods GB 2763 Maximum residue limits for pesticides in food GB 6388 Transport package shipping mark

Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Processing technical requirements 6 Packaging, marking, storage, transport and sales 7 Quality safety requirements for prepared meat products 8 Recall