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 supersedes GB/T 5009.44-1996 "Method for Analysis of Hygienic Standard of Meat and Meat Products".
Compared with GB/T 5009.44-1996, this standard has the main revision as follows:
The structure of former standard is revised in accordance with GB/T 20001.4-2001 "Rules for Drafting Standards - Part 4: Methods of Chemical Analysis".
This standard is proposed by and under the jurisdiction of the Ministry of Health (MOH) of the People's Republic of China.
This standard is drafted by Shanghai Institute of Food Safety Control and Inspection.
This standard was issued for the first time in 1985, revised for the first time in 1996 and revised now for the second time.
NATIONAL STANDARD
OF THE PEOPLE'S REPUBLIC OF CHINA
中华人民共和国国家标准
GB/T 5009.44-2003
Method for Analysis of Hygienic Standard of Meat and Meat Products
肉与肉制品卫生标准的分析方法
1 Scope
This standard specifies method for analysis of hygienic index of meat and meat products
This standard is applicable to analysis of hygienic index of fresh (frozen) meat, clyster, sauced & stewed meat, salted pork, barbecue meat, dried meat fiber (Taicang style), cured meat, ham, pressed salted duck, etc.
2 Normative References
The following documents contain provisions which, through reference in this standard, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies.
GB 2707 "Hygienic Standard for Fresh (frozen) Meat of Livestock"
GB 2726 "Hygienic Standard for Cooked Meat Products"
GB 2729 "Hygienic Standard of Dried Meat Fiber (Taicang Style)"
GB 2730 "Hygienic Standard for Cured Meat Products"
GB/T 5009.3-2003 "Determination of Moisture in Foods"
GB/T 5009.17 "Determination of Total Mercury and Organic-mercury in Foods"
GB/T 5009.33-2003 "Determination of Nitrite and Nitrate in Foods"
GB/T 5009.37-2003 "Method for Analysis of Hygienic Standard of Edible Oils"
GB/T 5009.202 "Determination of Polar Compounds in Edible Vegetable Oils used in Frying Food"
Fresh (frozen) Meat
Applicable to determination of hygienic index for fresh (frozen) pork, fresh (frozen) beef, fresh (frozen) mutton, fresh rabbit meat and fresh (frozen) chicken.
3 Inspection by Sensory Organs
3.1 Inspection of color, lustre, viscosity, elasticity, smell, etc.
3.1.1 Fresh pork
Operate in accordance with GB 2707.
3.1.2 Fresh beef, fresh mutton, fresh rabbit meat
Operate in accordance with GB 2707.
3.1.3 Fresh chicken
Operate in accordance with GB 2707.
3.1.4 Frozen pork
Operate in accordance with GB 2707.
3.1.5 Frozen beef
Operate in accordance with GB 2707.
3.1.6 Frozen mutton
Operate in accordance with GB 2707.
3.1.7 Frozen chicken
Operate in accordance with GB 2707.
3.2 Inspection of boiled broth
Weigh 20g of minced sample into a 200mL beaker, add 100mL of water, then cover it with watch glass and heat it to 50℃~60℃, then uncover it and inspect the smell, continue to heat and boil for 20min~30 min, inspect the broth in terms of smell, flavor and transparency and fat in terms of smell and flavor and see hygienic standard for details.
4 Physical and Chemical Inspection
4.1 Volatile basic nitrogen
4.1.1 Semimicro azotification method
4.1.1.1 Principle
The volatile basic nitrogen refers to alkaline nitrogenous substance like ammonia and amines when the protein is decomposed during putrefaction under the action of enzyme and bacteria. The substances are volatile and distilled from alkaline solution and then titrated by standard acid to calculate the content.
4.1.1.2 Reagents
4.1.1.2.1 Magnesium oxide suspension (10 g/L): weigh 1.0g of magnesium oxide, add 100mL of water and shake until suspension is formed.
4.1.1.2.2 Boric acid absorption liquid (20 g/L).
4.1.1.2.3 Standard volumetric solution of hydrochloric acid [c(HCl)=0.010 mol/L] or sulfuric acid [c(1/2H2SO4)=0.010 mol/L].
4.1.1.2.4 Methyl red - ethanol indicator (2 g/L).
4.1.1.2.5 Methylene blue indicator (1 g/L).
The two indicating liquids are mixed into mixed indicating liquid in an equal amount immediately before use.
4.1.1.3 Instruments
4.1.1.3.1 Semimicro azotometer.
4.1.1.3.2 Microburette: division value is 0.01mL minimum.
4.1.1.4 Analytical procedures
4.1.1.4.1 Sample treatment: remove fat, bone and tendon of the sample, mince and mix it, weigh about 10.0g of sample into a conical flask, add 100mL of water, shake it occasionally, dip for 30 min and then filter and then place the filtrate in the refrigerator for use.
4.1.1.4.2 Distillation titration: place a conical flask filled with 10mL of absorption liquid and 5~6 drops of mixed indicating liquid at the lower end of the condenser pipe and insert the bottom into the absorption liquid surface, pipet 5.0mL of filtrate exactly into the distiller reaction chamber, add 5mL of magnesium oxide suspension (10g/L), cover it rapidly and add water in case of air leakage, provide steam for distillation for 5min; the absorption liquid is titrated by hydrochloric acid standard volumetric solution (0.010 mol/L) or sulfuric acid standard volumetric solution until the bluish violet solution is seen. The reagent blank is made at the same time.
4.1.1.5 Result calculation
The content of volatile basic nitrogen in the sample is calculated according to Formula (1).
(1)
Where,
X——the content of volatile basic nitrogen in the sample, mg/100g;
V1——the volume of hydrochloric acid or standard sulfuric acid solution consumed from sample solution for determination, mL;
V2——the volume of hydrochloric acid or standard sulfuric acid solution consumed from reagent blank, mL;
c——the exact concentration of hydrochloric acid or standard sulfuric acid solution, mol/L;
14——the mass of nitrogen equivalent to 1.00 mL hydrochloric acid standard volumetric solution [c(HCl)=1.000 mol/L] or sulfuric acid standard volumetric solution [c(1/2H2SO4)=1.000 mol/L], mg;
m——The mass of the test sample, g.
The calculation results shall be accurate to three significant figures.
4.1.1.6 Precision
The absolute difference between two independent determination results under repeatability conditions shall not exceed 10% of their arithmetic mean.
4.1.2 Microdiffusion method
4.1.2.1 Principle
The volatile nitrogenous substance may be released at 37℃ alkaline solution and absorbed into absorption liquid, titrated with standard acid solution to calculate content.
4.1.2.2 Reagents
4.1.2.2.1 Saturated potassium carbonate solution: weigh 50g of potassium carbonate, add 50mL of water, slightly heat it for easy dissolution and use the supernate fluid.
4.1.2.2.2 Water soluble gum: weigh 10g of Arabic gum, add 10mL of water, add 5 mL of glycerin and 5g of anhydrous potassium carbonate (or anhydrous sodium carbonate) and make them ground evenly.
4.1.2.2.3 Absorption liquid, mixed indicator liquid, hydrochloric acid or sulfuric acid standard volumetric solution (0.010 mol/L) are detailed in 4.1.1.2.
4.1.2.3 Instruments
Diffusion dish (standard): vitreous, 61mm for overall diameter of internal and external cells, of which 35 mm is the diameter of internal cell; the internal and external cells are 10mm deep and 5mm deep respectively; the walls of internal and external cells are 3mm thick and 2.5 mm respectively and the heavy ground glass cover is used.
Micro burette is detailed in 4.1.1.3.2.
4.1.2.4 Analytical procedures
Apply the water soluble gum at the edge of the dish, add 1mL of absorption liquid and one drop of mixed indicator liquid in the central internal cell. Add 1.00mL of sample solution prepared according to 4.1.1.4 at one side of the external cell and add 1 mL of saturated potassium carbonate solution at the other side and attention shall be paid not to make the two solutions contact and cover immediately; seal the dish and place on the table, rotate slightly so that the sample solution is mixed with the hydrochloric acid, place in a incubator at 37℃ for 2h, remove the cover, titrate with hydrochloric acid or sulfuric acid standard volumetric solution (0.010 mol/L) until the bluish violet solution is seen. The reagent blank is made at the same time.
Foreword I
1 Scope
2 Normative References
3 Inspection by Sensory Organs
4 Physical and Chemical Inspection
5 Inspection by Sensory Organs
6 Physical and Chemical Inspection
7 Inspection by Sensory organs
8 Inspection by Sensory Organs
9 Inspection by Sensory Organs
10 Physical and Chemical Inspection
11 Inspection by Sensory Organs
12 Physical and Chemical Inspection
13 Inspection by Sensory Organs
14 Physical and Chemical Inspection
15 Inspection by Sensory Organs
16 Physical and Chemical Inspection
17 Inspection by Sensory Organs
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 supersedes GB/T 5009.44-1996 "Method for Analysis of Hygienic Standard of Meat and Meat Products".
Compared with GB/T 5009.44-1996, this standard has the main revision as follows:
The structure of former standard is revised in accordance with GB/T 20001.4-2001 "Rules for Drafting Standards - Part 4: Methods of Chemical Analysis".
This standard is proposed by and under the jurisdiction of the Ministry of Health (MOH) of the People's Republic of China.
This standard is drafted by Shanghai Institute of Food Safety Control and Inspection.
This standard was issued for the first time in 1985, revised for the first time in 1996 and revised now for the second time.
NATIONAL STANDARD
OF THE PEOPLE'S REPUBLIC OF CHINA
中华人民共和国国家标准
GB/T 5009.44-2003
Method for Analysis of Hygienic Standard of Meat and Meat Products
肉与肉制品卫生标准的分析方法
1 Scope
This standard specifies method for analysis of hygienic index of meat and meat products
This standard is applicable to analysis of hygienic index of fresh (frozen) meat, clyster, sauced & stewed meat, salted pork, barbecue meat, dried meat fiber (Taicang style), cured meat, ham, pressed salted duck, etc.
2 Normative References
The following documents contain provisions which, through reference in this standard, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies.
GB 2707 "Hygienic Standard for Fresh (frozen) Meat of Livestock"
GB 2726 "Hygienic Standard for Cooked Meat Products"
GB 2729 "Hygienic Standard of Dried Meat Fiber (Taicang Style)"
GB 2730 "Hygienic Standard for Cured Meat Products"
GB/T 5009.3-2003 "Determination of Moisture in Foods"
GB/T 5009.17 "Determination of Total Mercury and Organic-mercury in Foods"
GB/T 5009.33-2003 "Determination of Nitrite and Nitrate in Foods"
GB/T 5009.37-2003 "Method for Analysis of Hygienic Standard of Edible Oils"
GB/T 5009.202 "Determination of Polar Compounds in Edible Vegetable Oils used in Frying Food"
Fresh (frozen) Meat
Applicable to determination of hygienic index for fresh (frozen) pork, fresh (frozen) beef, fresh (frozen) mutton, fresh rabbit meat and fresh (frozen) chicken.
3 Inspection by Sensory Organs
3.1 Inspection of color, lustre, viscosity, elasticity, smell, etc.
3.1.1 Fresh pork
Operate in accordance with GB 2707.
3.1.2 Fresh beef, fresh mutton, fresh rabbit meat
Operate in accordance with GB 2707.
3.1.3 Fresh chicken
Operate in accordance with GB 2707.
3.1.4 Frozen pork
Operate in accordance with GB 2707.
3.1.5 Frozen beef
Operate in accordance with GB 2707.
3.1.6 Frozen mutton
Operate in accordance with GB 2707.
3.1.7 Frozen chicken
Operate in accordance with GB 2707.
3.2 Inspection of boiled broth
Weigh 20g of minced sample into a 200mL beaker, add 100mL of water, then cover it with watch glass and heat it to 50℃~60℃, then uncover it and inspect the smell, continue to heat and boil for 20min~30 min, inspect the broth in terms of smell, flavor and transparency and fat in terms of smell and flavor and see hygienic standard for details.
4 Physical and Chemical Inspection
4.1 Volatile basic nitrogen
4.1.1 Semimicro azotification method
4.1.1.1 Principle
The volatile basic nitrogen refers to alkaline nitrogenous substance like ammonia and amines when the protein is decomposed during putrefaction under the action of enzyme and bacteria. The substances are volatile and distilled from alkaline solution and then titrated by standard acid to calculate the content.
4.1.1.2 Reagents
4.1.1.2.1 Magnesium oxide suspension (10 g/L): weigh 1.0g of magnesium oxide, add 100mL of water and shake until suspension is formed.
4.1.1.2.2 Boric acid absorption liquid (20 g/L).
4.1.1.2.3 Standard volumetric solution of hydrochloric acid [c(HCl)=0.010 mol/L] or sulfuric acid [c(1/2H2SO4)=0.010 mol/L].
4.1.1.2.4 Methyl red - ethanol indicator (2 g/L).
4.1.1.2.5 Methylene blue indicator (1 g/L).
The two indicating liquids are mixed into mixed indicating liquid in an equal amount immediately before use.
4.1.1.3 Instruments
4.1.1.3.1 Semimicro azotometer.
4.1.1.3.2 Microburette: division value is 0.01mL minimum.
4.1.1.4 Analytical procedures
4.1.1.4.1 Sample treatment: remove fat, bone and tendon of the sample, mince and mix it, weigh about 10.0g of sample into a conical flask, add 100mL of water, shake it occasionally, dip for 30 min and then filter and then place the filtrate in the refrigerator for use.
4.1.1.4.2 Distillation titration: place a conical flask filled with 10mL of absorption liquid and 5~6 drops of mixed indicating liquid at the lower end of the condenser pipe and insert the bottom into the absorption liquid surface, pipet 5.0mL of filtrate exactly into the distiller reaction chamber, add 5mL of magnesium oxide suspension (10g/L), cover it rapidly and add water in case of air leakage, provide steam for distillation for 5min; the absorption liquid is titrated by hydrochloric acid standard volumetric solution (0.010 mol/L) or sulfuric acid standard volumetric solution until the bluish violet solution is seen. The reagent blank is made at the same time.
4.1.1.5 Result calculation
The content of volatile basic nitrogen in the sample is calculated according to Formula (1).
(1)
Where,
X——the content of volatile basic nitrogen in the sample, mg/100g;
V1——the volume of hydrochloric acid or standard sulfuric acid solution consumed from sample solution for determination, mL;
V2——the volume of hydrochloric acid or standard sulfuric acid solution consumed from reagent blank, mL;
c——the exact concentration of hydrochloric acid or standard sulfuric acid solution, mol/L;
14——the mass of nitrogen equivalent to 1.00 mL hydrochloric acid standard volumetric solution [c(HCl)=1.000 mol/L] or sulfuric acid standard volumetric solution [c(1/2H2SO4)=1.000 mol/L], mg;
m——The mass of the test sample, g.
The calculation results shall be accurate to three significant figures.
4.1.1.6 Precision
The absolute difference between two independent determination results under repeatability conditions shall not exceed 10% of their arithmetic mean.
4.1.2 Microdiffusion method
4.1.2.1 Principle
The volatile nitrogenous substance may be released at 37℃ alkaline solution and absorbed into absorption liquid, titrated with standard acid solution to calculate content.
4.1.2.2 Reagents
4.1.2.2.1 Saturated potassium carbonate solution: weigh 50g of potassium carbonate, add 50mL of water, slightly heat it for easy dissolution and use the supernate fluid.
4.1.2.2.2 Water soluble gum: weigh 10g of Arabic gum, add 10mL of water, add 5 mL of glycerin and 5g of anhydrous potassium carbonate (or anhydrous sodium carbonate) and make them ground evenly.
4.1.2.2.3 Absorption liquid, mixed indicator liquid, hydrochloric acid or sulfuric acid standard volumetric solution (0.010 mol/L) are detailed in 4.1.1.2.
4.1.2.3 Instruments
Diffusion dish (standard): vitreous, 61mm for overall diameter of internal and external cells, of which 35 mm is the diameter of internal cell; the internal and external cells are 10mm deep and 5mm deep respectively; the walls of internal and external cells are 3mm thick and 2.5 mm respectively and the heavy ground glass cover is used.
Micro burette is detailed in 4.1.1.3.2.
4.1.2.4 Analytical procedures
Apply the water soluble gum at the edge of the dish, add 1mL of absorption liquid and one drop of mixed indicator liquid in the central internal cell. Add 1.00mL of sample solution prepared according to 4.1.1.4 at one side of the external cell and add 1 mL of saturated potassium carbonate solution at the other side and attention shall be paid not to make the two solutions contact and cover immediately; seal the dish and place on the table, rotate slightly so that the sample solution is mixed with the hydrochloric acid, place in a incubator at 37℃ for 2h, remove the cover, titrate with hydrochloric acid or sulfuric acid standard volumetric solution (0.010 mol/L) until the bluish violet solution is seen. The reagent blank is made at the same time.
Contents of GB/T 5009.44-2003
Foreword I
1 Scope
2 Normative References
3 Inspection by Sensory Organs
4 Physical and Chemical Inspection
5 Inspection by Sensory Organs
6 Physical and Chemical Inspection
7 Inspection by Sensory organs
8 Inspection by Sensory Organs
9 Inspection by Sensory Organs
10 Physical and Chemical Inspection
11 Inspection by Sensory Organs
12 Physical and Chemical Inspection
13 Inspection by Sensory Organs
14 Physical and Chemical Inspection
15 Inspection by Sensory Organs
16 Physical and Chemical Inspection
17 Inspection by Sensory Organs
