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GB 2730-2015: National Food Safety Standard -- Cured meat products
GB 2730-2015
GB
NATIONAL STANDARD OF THE
PEOPLE?€?S REPUBLIC OF CHINA
National food safety standard -
Cured meat products
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ISSUED ON. SEPTEMBER 22, 2015
IMPLEMENTED ON. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission
Table of Contents
Foreword ... 3??
1 Scope ... 4??
2 Terms and definitions ... 4??
3 Technical requirements ... 4??
National food safety standard -
Cured meat products
1 Scope
This standard applies to cured meat products.
2 Terms and definitions
2.1 Cured meat products
Non-ready-to-eat meat products made from fresh (frozen) livestock, poultry
meat or their edible by-products, with or without excipients, processed by
pickling, stoving (or drying, air drying).
2.2 Ham
Non-ready-to-eat meat products made from fresh (frozen) pig hind legs as the
main raw material, together with other auxiliary materials, processed through
dressing, pickling, washing and desalting, and air drying fermentation.
2.3 Preserved meat
Non-ready-to-eat meat products made from fresh (frozen) meat as the main raw
material, with other auxiliary materials, processed by pickling, stoving (or drying,
air drying), and smoking (or not smoking).
2.4 Bacon
Non-ready-to-eat meat products made from fresh (frozen) meat as the main raw
material, with other auxiliary materials, processed by pickling and other
processes.
2.5 Sausage
Non-ready-to-eat meat products made from fresh (frozen) meat as the main raw
material, with other auxiliary materials, processed by chopping (or mincing),
stirring, pickling, filling (or shaping), stoving (or drying, air drying), smoking (or
not smoking).
3 Technical requirements
3.1 Raw material requirements