This standard specifies the hygienic requirements and inspection methods for braised meat. This standard applies to cooked meat products made from livestock and poultry meat and offal that have passed veterinary health inspection as the main raw materials, seasoning and auxiliary materials, and cooked at high temperature. GB 2726-1996 Hygienic Standard for Braised Meat GB2726-1996 Standard download decompression password: www.bzxz.net

GB2726—1996
When revising GB2726--81 "Hygienic Standard for Sauce-and-Braised Meat", the contents of GB2726--81 that have been proven to be suitable for my country in practice and do not hinder international use were retained.
This standard was first issued in 1981 and revised for the first time in November 1996. From the date of implementation, this standard will replace GB2726-81 "Hygienic Standard for Sauce-and-Braised Meat". This standard was proposed by the Ministry of Health of the People's Republic of China. The main drafting units of this standard are: Beijing Food Hygiene Supervision and Inspection Institute, Shanghai Food Hygiene Supervision and Inspection Institute, Shaanxi Food Hygiene Supervision and Inspection Institute.
The main drafters of this standard are: Ding Xiuying, Shen Xiaohua, Liu Hong, Jiang Peizhen, Wang Hong. The Ministry of Health entrusted the Ministry of Health's technical unit, the Ministry of Health's Food Hygiene Supervision and Inspection Institute, to interpret this standard. 39
National Standard of the People's Republic of China
Hygienic standard for cooked neat meat
Hygienic standard for cooked neat meat This standard specifies the hygienic requirements and inspection methods for cooked neat meat. GB 27261996
Replaces GB2726-81
This standard applies to cooked meat products made from livestock and poultry meat and viscera that have passed veterinary health inspection as the main raw materials, seasoning and auxiliary materials, and cooked at high temperature.
2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions mentioned are valid. All standards will be revised, and the parties using this standard should explore the possibility of using the latest version of the following standards. GB4789.2—94 Microbiological examination of food hygiene GB 4789.3--94
GB 4789. 4--94
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Determination of total colony count
Determination of coliform bacteria
Test for Salmonella
Microbiological examination of food hygienebZxz.net
GB 4789.5--94
Test for Shigella
GB 4789. 10---94
GB 4789. 11---94
GB 4789. 17---94
3 Hygienic requirements
3.1 Sensory indicators
Food hygiene microbiological examination
Food hygiene microbiological examination
Food hygiene microbiological examination
Staphylococcus examination
Hemolytic streptococcus examination
Meat and meat product inspection
The product shall have the inherent color, aroma and taste, without foreign matter attached and foreign. 3.2 Microbiological indicators
The microbiological indicators shall comply with the provisions of Table 1.
Total colony count, pieces/g
Coliform group, MPN/100g
Number of pathogenic bacteria
Note: Pathogenic bacteria refer to intestinal pathogenic bacteria and pathogenic cocci. Approved by the Ministry of Health of the People’s Republic of China on November 27, 199640
3×104
8×100
Not detectable
Implemented from May to January 1997
Test methods
4.1 Microbiological test
GB 2726—1996
Perform in accordance with the provisions of GB 4789.2, GB4789.3, GB 4789.4, GB 4789.5, GB 4789.10, GB 4789.11 and GB4789.17.
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