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See Chinese contents: GB/T 5009.44-2003 GB/T 5009.44-2003: Method for analysis of hygienic standard of meat and meat products
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 amp; stewed meat, salted pork, barbecue meat, dried meat fiber (Taicang style), cured meat, ham, pressed salted duck, etc.
