This standard specifies the classification, hygienic requirements and inspection methods of meat floss. This standard applies to cooked meat products in the form of floss or particles, which are made from livestock and poultry meat as the main raw material, seasoned with auxiliary ingredients, cooked at high temperature and dehydrated. GB 2729-1994 Hygienic Standard for Meat Floss GB2729-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic Standard of Dried Meat Fiber1Subject Content and Scope of Application
This standard specifies the classification, hygienic requirements and inspection methods of dried meat floss. GB 2729--94
Replaces GB2729---81
This standard applies to cooked meat products in the form of floss and particles, which are made of livestock and poultry meat as the main raw material, seasoned with auxiliary materials, cooked at high temperature and dehydrated.
Cited StandardswwW.bzxz.Net
) Hygienic Standard for the Use of Food Additives
GB2760
GB4789.2 Microbiological Inspection of Food HygieneGB4789.3 Microbiological Inspection of Food HygieneGB4789.4 Microbiological Inspection of Food HygieneGB4789.5 Microbiological Inspection of Food HygieneGB 4789. 10
GB 4789. 11
Food Hygiene Microbiological Examination
Food Hygiene Microbiological Examination
GB5009.3 Method for Determination of Water Content in Food 3 Classification
Determination of Total Colony Count
Determination of Coliform Group
Salmonella Examination
Shigella Examination
Staphylococcus Examination
Hemolytic Streptococcus Examination
3.1 Taicang-style Meat Floss: Cooked Meat Products Made from the Muscles of Livestock and Poultry through Processing, Cooking, Skimming, Mixing, Stir-frying, and Grinding. 3.2 Fujian-style Meat Floss: Cooked Meat Products Made from the Muscles of Livestock and Poultry through Processing, Cooking, Mixing, Stir-frying, and Grinding. 4 Hygiene Requirements
4.1 Sensory Indexes
See Table 1 for sensory indexes.
4.2 Physical and chemical indicators
Physical and chemical indicators are shown in Table 2.
Taicang-style meat floss
Light yellow, light yellow-brown or dark yellow
Fujian-style meat floss
Yellow, reddish brown
Has the inherent fragrance of meat floss, no burnt smell, no rancid smell, etc. Sweet and palatable, no oily and astringent taste
Velvety, no impurities, burnt spots and mold spots
Approved by the Ministry of Health of the People's Republic of China on August 10, 1994 44
Particles or slightly velvety, no impurities, burnt spots and mold spots Implemented on August 10, 1994
Moisture, %
Food additives
4.3 Microbiological indicators
Microbiological indicators are shown in Table 3.
Total bacteria count, pieces/g
Escherichia coli, pieces/100g
Pathogenic bacteria
GB 2729--94
Taicang-style meat floss
According to GB2760
Note: Pathogenic bacteria refer to intestinal pathogenic bacteria and pathogenic cocci. 5 Inspection method
Jian-style meat floss
Not to be detected
5.1 Sensory inspection: Place about 20g of sample in a white basin, stir with tweezers, observe its color and shape under natural light, check whether there are burnt spots, mold spots, broken bones, impurities, take a small amount of sample, put it in the palm of your hand, rub it vigorously, smell it, and take another small amount of sample to taste it. 5.2 Moisture inspection: Operate according to GB5009.3. 5.3 Determination of total bacteria count: Operate according to GB4789.2. 5.4 Coliform group determination: operate in accordance with GB4789.3. 5.5 Pathogenic bacteria inspection: operate in accordance with GB4789.4, GB4789.5, GB4789.10 and GB4789.11. 45
Additional remarks:
This standard is proposed by the Health Supervision Department of the Ministry of Health. GB2729-94
This standard is drafted by Shanghai Food Hygiene Supervision and Inspection Institute, Heilongjiang Food Hygiene Supervision and Inspection Institute and Jiangsu Health and Epidemic Prevention Station. The main drafters of this standard are Liu Hong, Wang Jiawei, Hao Qiaozhen and Jiang Peizhen. This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health. 46
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