This standard specifies the technical content of edible lard. This standard applies to edible lard refined by high temperature or centrifugal method for supply to the market and food processing. GB/T 8937-1988 Edible lard GB/T8937-1988 Standard download decompression password: www.bzxz.net

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National Standard of the People's Republic of China
Ediblelard
This standard specifies the technical content of edible lard standards. Oil
GB/T8937-88
This standard applies to edible lard supplied to the market and food processing by high temperature or centrifugal method. 2
Cited standards
Guidelines for standardization work
Basic provisions for standard preparation
Guidelines for standardization workProduct standard preparation provisionsSanitary standards for the use of food additives
GB2760
Method for determining moisture in food
GB5009.37
Technical requirements
Analytical methods for edible vegetable oil sanitation standards3.1 Raw materials: pig fat, fat, visceral fat and fat-containing tissues and organs that meet the edible hygiene requirements after inspection by veterinary personnel.
3.2 Edible lard is divided into two grades, namely: grade one and grade two. 3.2.1 Sensory indexes for classification
Sensory indexes are shown in Table 1
Solidified at 10-20℃White, glossy, delicate, ointment-likeWhite or slightly yellowish, slightly glossy, fine
Properties and colorH
When melted
Slightly yellowish, clear and transparent, no
precipitate
Solidified at 15-20℃
Odor and taste
When melted
Greasy, ointment-like
Slightly yellowish, clear and transparent
With inherent fragrance and taste
3.2.2 Physical and chemical indexes for classification
Physical and chemical indexes are shown in Table 2
Grade!
Water content, %
Over Oxidation value, %
Refractive index, 40℃
Food additives
4 Inspection methods
4.1 Sensory indicators
1.4581.462
According to the provisions of GB2760-81
4.1.1 Properties and color: Take a clean, transparent and colorless glass test tube with a diameter of 1.5~2cm, inject the melted edible lard into it, and observe its transparent state and color; then, in the melted state, let it stand for a suitable time and visually inspect whether there is any sediment; finally, place it in an environment of 1520℃, wait for it to solidify, and then visually inspect its solid state and color. 4.1.2 Smell and taste: Smell to test its smell, and dip a small amount of sample to taste its taste. 4.2 Physical and chemical indicators
4.2.1 Water content: Determine according to the method specified in GB5009.3. 4.2.2 Acid value: Determine according to the method for determining acid value in GB5009.37. 4.2.3 Peroxide value: Determine according to the method for determining peroxide value in GB5009.37. 4.2.4 Refractive index: Determine according to Appendix A of this standard. 5 Inspection rules
5.1 Inspection
Each batch of products leaving the factory must be inspected and qualified by the enterprise inspection department, and the inspection certificate must be issued before it can leave the factory. 5.2 Sampling method
5.2.1 Sampling ratio: The number of sampling barrels for each batch is 10% of the total number of barrels. If the batch is too large or too small, the sampling ratio can be appropriately increased or decreased according to the size of the batch. However, when the quantity is large, the number of sampling barrels shall not be less than 5%. 5.2.2 Sampling method: The original barrels filled with each batch of products shall be randomly sampled. Sample barrels and their samples. 5.2.3 If any of the indicators in the inspection results do not meet the requirements of this level, re-inspection is allowed once. 5.3 Re-inspection: The re-inspection should be conducted by re-sampling the original batch at a doubled ratio. If the re-inspection is qualified, it shall be considered qualified, otherwise it shall be reprocessed or downgraded.
Marking, packaging, storage, transportation
Marking: The outer skin of the container must be marked with the product name, grade, weight (gross weight, net weight), company name, production date, storage conditions and the word "inspection". Packaging: Use clean iron barrel containers for packaging, and the seal should be tight. 6.2
Storage: The packaged edible lard should be stored in a well-ventilated warehouse with a temperature not exceeding 25℃ and a relative humidity not exceeding 80%. The storage shelf life is generally 1 year. 6.4 Transportation: During transportation, it shall not be exposed to sunlight or rain, and shall not be mixed with toxic substances. 7
If there are special specifications for export or domestic sales, they can be implemented according to the terms of the contract. Approved by the Ministry of Commerce of the People's Republic of China on March 12, 1988 and implemented on August 1, 1988
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