GB/T 5009.44-2003: Method for analysis of hygienic standard of meat and meat products

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Scope

This standard specifies the methods for analysis of hygienic index of meat and meat products.
This standard is applicable to analysis of hygienic index of fresh (frozen) meat, clyster,
sauced and stewed meat, salted pork, barbecue meat, dried meat fiber (Taicang style), cured
meat, ham, pressed salted duck, etc.

Basic Data

Standard ID	GB/T 5009.44-2003 (GB/T5009.44-2003)
Description (Translated English)	Method for analysis of hygienic standard of meat and meat products
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	C53
Classification of International Standard	67.040
Word Count Estimation	8,859
Date of Issue	2003-08-11
Date of Implementation	2004-01-01
Older Standard (superseded by this standard)	GB/T 5009.44-1996
Quoted Standard	GB 2707; GB 2726; GB 2729; GB 2730; GB/T 5009.3-2003; GB/T 5009.17; GB/T 5009.33-2003; GB/T 5009.37-2003; GB/T 5009.202
Issuing agency(ies)	The People Republic of China Ministry of Health, China National Standardization Management Committee
Summary	This standard specifies: Meat and meat products health indicators analysis. This standard applies to: fresh (frozen) meat, sausage category, braised pork sauce category, meat dishes, grilled meat, floss (Taicang style), cured meats, ham, duck, etc. the health indicators analysis.