GB 2728-1981 Hygienic Standard for Braised Meat
Basic Information
Standard ID:
GB 2728-1981
Standard Name: Hygienic Standard for Braised Meat
Chinese Name:
肴肉卫生标准
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:67.04
Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
Publication information
other information
Review date:2004-10-14
Drafting unit:Jiangsu Provincial Health and Epidemic Prevention Station
Focal point unit:Ministry of Health of the People's Republic of China
Publishing department:State Administration of Standards
Introduction to standards:
GB 2728-1981 Hygienic Standard for Meat GB2728-1981 Standard download and decompression password: www.bzxz.net
Some standard content:
National Standard of the People's Republic of China
Sanitary Standard of Braised Pork
Braised Pork refers to the cooked meat made by carefully selecting pork leg meat, adding saltpeter and marinating it through special processing. 1. Width index:
GB2728--81Www.bzxZ.net
Look for the police GBn14-77
White skin, slightly red meat wall, transparent meat juice, moist surface, elastic, no odor, no peculiar smell. 2. Physical and chemical standards are shown in Table 1:
Phosphorous acid (mg/kg. As NaNO,)
3. Bacterial standards are shown in Table 2:
Total bacteria (pieces/8)
Coliform group (pieces/100g)
Pathogenic bacteria refer to intestinal pathogenic bacteria and pathogenic cocci) State Administration of Standards
Ministry of Health of the People's Republic of China
Not detectable
Not detectable
June 1, 1982
Drafted by Jiangsu Health and Epidemic Prevention Station
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