GB/T 23586-2022 in English
VALIDGeneral quality for soy sauce and pot-roast meat products
- Issued on:2022-12-30
- Implemented on:2024-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
《GB/T 23586-2022酱卤肉制品质量通则》由TC399（全国肉禽蛋制品标准化技术委员会）归口，主管部门为中国商业联合会。
Introduction
1. Background and significance of standard formulation
GB/T23586-2022 "General Quality Rules for Marinated Meat Products" is a comprehensive revision of the original standard GB/T23586-2009, aiming to adapt to the technological progress and market development needs of the food industry. This standard clarifies the technical requirements, production and processing management and inspection rules for marinated meat products, providing an important basis for ensuring product quality and food safety.
2. Comparative analysis of standard frameworks
| Dimensions | Requirements of the 2009 version | Requirements of the 2022 version |
|---|---|---|
| Product classification | Specific classification is not specified | According to raw materials, it is divided into marinated livestock meat, marinated poultry meat and others |
| Sensory requirements | Only color and tissue state are mentioned | Added flavor description and impurity requirements |
| Physical and chemical indicators | Protein and moisture requirements are not specified | New lower limit for protein content and upper limit for moisture content |
3. Key issues and suggestions in the implementation of the standard
Case analysis: Quality improvement of a certain brand of marinated meat products
After adopting the new standard, a certain brand found that the protein content of its products did not meet the requirements. By optimizing the raw material formula and production process, the company successfully increased the protein content in the product and passed the type inspection.
4. Implementation suggestions
- Enterprises should establish a complete quality management system to ensure compliance with the standard requirements
- Strengthen employee training, especially sensory inspection and physical and chemical index testing capabilities
- It is recommended to conduct regular product sampling and keep relevant records for inspection
Loading PDF document...
Error loading PDF. Please make sure the file is valid and try again.
We also recommend
-
GB/T 37061-2018 in English
Guide for quality grading of livestock and poultry meat
2018-12-28 -
GB/T 31406-2024 in English
Quality requirements for dried meat slice
2024-09-29 -
GB/T 7740-2022 in English
Natural casings
2022-10-12 -
GB/T 17236-2019 in English
Operating procedures of livestock and poultry slaughtering—Pig
2019-03-25 -
GB/T 40466-2021 in English
Code of practice for livestock and poultry meat fabrication—Pork
2021-08-20 -
GB/T 29392-2022 in English
Quality grading of livestock and poultry meat—Beef
2022-07-11 -
GB/T 23968-2022 in English
General quality for meat floss
2022-12-30 -
GB/T 41366-2022 in English
Livestock and poultry meat quality testing—Determination of moisture,protein and fat—Near-infrared spectroscopy method
2022-03-09 -
GB/T 9959.2-2026 in English
Fresh and frozen pork and pig by-products—Part 2：Pork lean cuts
2026-02-27
