This standard specifies the moisture limit index and determination method for livestock and poultry meat. This standard applies to fresh and frozen pork, beef, mutton and chicken. GB 18394-2001 Moisture Limit for Livestock and Poultry Meat GB18394-2001 Standard download decompression password: www.bzxz.net

GB18394—2001
Chapter 3 and Article 4.2.1 of this standard are mandatory provisions, and the rest are recommended provisions. This standard is used in conjunction with GB9959.1—2001 "Fresh and frozen pork slices", GB9959.2—2001 "Fresh and frozen pork lean cuts", GB9961—2001 "Fresh and frozen mutton", GB17238—1998 "Fresh and frozen beef cuts", and GB16869—2000 "Fresh and frozen poultry products".
This standard was proposed by the State Bureau of Domestic Trade. The drafting unit of this standard: Meat, Poultry and Egg Food Quality Inspection Center of the State Bureau of Domestic Trade (Beijing). The main drafters of this standard: Jin Shesheng, Ruan Bingqi, Liu Wenjuan, Wu Aihua, Zhao Zhiyun, Cao Xianqin, and Wang Guiji. Scope
National Standard of the People's Republic of China
Permitted level of moisture in meat of livestock and poultry
This standard specifies the requirements for moisture limit indexes and determination methods of livestock and poultry meat. This standard applies to fresh and frozen pork, beef, mutton and chicken. 2 Referenced standards
GB18394—2001
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 shown are valid. All standards will be revised, and the parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T9695.15—1988 Meat and meat products
Determination of moisture content
GB/T9695.19—1988
Meat and meat products
3 Moisture limit indexes for livestock and poultry meat
The moisture limit indexes for livestock and poultry meat are shown in Table 1.
4 Sample preparation
4.1 SamplingwwW.bzxz.Net
Perform according to the method specified in GB/T9695.19. 4.2 Sample preparation
Sampling method
Moisture content, %
4.2.1 Fresh meat: mince the muscle tissue after removing fat, tendons and tendons with a meat grinder (aperture no greater than 4mm) at least twice. The minced sample should be stored in a sealed container.
4.2.2 Frozen meat: thaw naturally, and record the sample mass m1 and m2 before and after thawing (accurate to 0.01g). The thawed sample is processed according to 4.2.1.
5 Determination method
5.1 Oven drying method (arbitration method)
Determine according to the method specified in GB/T9695.15. Approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on July 20, 2001 - KANiKAca -
Implemented on December 1, 2001
5.2 Infrared drying method (fast method)
5.2.1 Principle
GB18394—2001
Infrared heating is used to remove moisture from the sample, and the mass difference before and after drying is calculated as the moisture content. 5.2.2 Instrument
Infrared fast moisture analyzer: Moisture measurement range 0%~100%, reading accuracy 0.01%, weighing range (0~30)g, weighing accuracy 1mg.
5.2.3 Determination
5.2.3.1 Turn on the power and turn on the switch, set the drying heating temperature to 105℃, the heating time to automatic, and the result expression method to 0%~100%.
5.2.3.2 Open the sample chamber cover, take a sample pan and place it on the balance stand of the infrared moisture analyzer, and return to zero. 5.2.3.3 Take out the sample pan, evenly spread about 5.00g of the sample prepared according to 4.2.1 of this standard on the pan, and then put it back into the sample chamber. 5.2.3.4 Cover the sample chamber cover, start heating, and after drying is completed, read the moisture content on the digital display. If equipped with a printer, the moisture content can be automatically printed out. 6 Result Expression
6.1 The moisture content of fresh meat shall be reported according to the measured value in 4.3 or 4.4. 6.2 The moisture content X of frozen meat is calculated according to formula (1): X(%) = (m - m2) + m2 × c
Wherein: X——moisture content of frozen meat;
m1—sample mass before thawing, g;
m2—sample mass after thawing, g
C——moisture content of sample after thawing, %. 2
......(1)
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