GB 2730-1981 Hygienic standard for Cantonese-style bacon
Basic Information
Standard ID:
GB 2730-1981
Standard Name: Hygienic standard for Cantonese-style bacon
Chinese Name:
广式腊肉卫生标准
Standard category:National Standard (GB)
state:Abolished
Date of Release1981-09-23
Date of Implementation:1982-06-01
Date of Expiration:2005-10-01
standard classification number
Standard ICS number:Food Technology >> 67.040 Food Comprehensive
Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
Publication information
other information
Review date:2004-10-14
Drafting unit:Guangzhou Food Hygiene Supervision and Inspection Institute
Focal point unit:Ministry of Health
Introduction to standards:
GB 2730-1981 Hygienic Standard for Cantonese-style Bacon GB2730-1981 Standard download decompression password: www.bzxz.net
Some standard content:
National Standard of the People's Republic of China Hygienic Standard for Cantonese-style Bacon Cantonese-style Bacon refers to meat products made by cutting fresh pork into strips, pickling, baking or drying. 1. Sensory indicators are shown in Table 1: Tissue state Bright color, the muscle is bright red and dark red, the fat is bright or the color of the breast is bright and smooth Meat is dry and firm It has the inherent flavor of Cantonese-style bacon 2. See Table 2 for physical and chemical indicators:
Water (%)
Salt (%, calculated as NaCl)
Acid value (mg/kg fat, calculated as KOH)
Nitrite (mg/kg, calculated as NaNO.) Issued by the National Standards Administration
Proposed by the Ministry of Health of the People's Republic of China
GB 2730--81
Replaces GBn 16-77 bzxZ.net
Color is slightly lighter, the meat is dark red or brown, the fat is milky white, there may be some spots on the surface, but there are no traces after being spicy. The meat is slightly soft
The flavor is slightly reduced, and the fat has a slight rancid taste
Implementation on June 1, 1982
Drafted by Guangzhou Municipal Health and Epidemic Prevention Station
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