This standard specifies the hygienic requirements and inspection methods for beef, mutton and rabbit meat. This standard applies to fresh beef, mutton, rabbit meat and frozen beef, mutton and rabbit meat sold on the market after being slaughtered and processed by live cattle, sheep and rabbits and tested by veterinary hygiene. GB 2708-1994 Beef, Mutton and Rabbit Meat Hygiene Standard GB2708-1994 Standard Download Decompression Password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard of beef ,mutton and rabbit meat
Hygienic standard of beef ,mutton and rabbit meatSubject content and scope of application
This standard specifies the hygienic requirements and inspection methods for beef ,mutton and rabbit meat. GB 2708-94bZxz.net
GB 2708~2709 81
Replaces 2723--81
This standard applies to fresh beef ,mutton , rabbit meat and frozen beef ,mutton , rabbit meat that are sold on the market after being slaughtered and processed by live cattle , sheep and rabbits and have passed veterinary health inspection.
2 Reference standards
GB2762 Allowable amount of total mercury in food
GB5009.17 Determination of total mercury in food GB5009.44 Analytical method of hygienic standard for meat and meat products 3 Technical requirements
3.1 Sensory index
See Table 1 for sensory index.
Fresh beef, mutton, rabbit meat
Tissue state
Boiled broth
3.2 Physical and chemical indexes
See Table 2 for physical and chemical indexes.
Volatile basic nitrogen, mg/100 g
Mercury (as Hg ), mg/kg
Muscle is shiny, red and evenly colored, fat is white or slightly yellow, fibers are clear and tough
Surface is slightly dry or moist, not sticky, cut and moist, depression after finger pressure recovers immediately
Frozen beef, mutton, rabbit
[Muscle is shiny, red or slightly dark, fat is white or slightly yellow, meat is dense and firm
Surface is slightly dry or has air-dried film or surface is moist and not sticky, cut and moist and not sticky
Depression after finger pressure recovers slowly after thawing
Has the inherent characteristics of fresh beef, mutton and rabbit Smell, no odor, after thawing, it has the inherent smell of beef, mutton and rabbit meat, no odor and no peculiar smell
Clear and transparent, fat gathers on the surface, with a unique aroma Table 2
Approved by the Ministry of Health of the People's Republic of China on August 10, 1994 Taste
Clear and transparent or slightly turbid, fat gathers on the surface, with a unique aroma
According to GB2762 regulations
Implemented on August 10, 1994
4 Inspection method
4.1 Volatile basic nitrogen: operate according to GB5009.44. 4.2 Mercury: operate according to GB5009.17.
Additional instructions:
This standard is proposed by the Health Supervision Department of the Ministry of Health. GB2708-94
This standard is drafted by the Health and Epidemic Prevention Station of Inner Mongolia Autonomous Region and the Health and Epidemic Prevention Station of Shaanxi Province. The main drafters of this standard are Chen Zhilin, Wang Hong and Shi Qiuyi. The Ministry of Health has entrusted the Ministry of Health, the technical unit responsible for the interpretation of this standard, to the Food Hygiene Supervision and Inspection Institute of the Ministry of Health.
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