GB/T 31406-2024 in English
VALIDQuality requirements for dried meat slice
- Issued on:2024-09-29
- Implemented on:2026-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$262.00
| Standard No: | GB/T 31406-2024 |
| Document status: | VALID |
| Title in English: | Quality requirements for dried meat slice |
| Title in Chinese: | 肉脯质量要求 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2024-09-29 |
| Implemented on: | 2026-04-01 |
| Superseding: |
GB/T 31406-2015 Dried meat slice
|
| ICS Classification: | 67.120.10-Meat and meat products |
| Chinese Classification: | X22-Meat processing and products |
| Professional Classification: | GB-National Standard |
| Related Keywords: | quality requirements
standard requirements hygiene requirements hygiene index requirements processing management requirements |
| Related Topics: | Wuxi Preserved
Yulin Preserved Yantai Preserved Jinhua Preserved Muscle mass |
《GB/T 31406-2024肉脯质量要求》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
In-depth interpretation of GB/T 31406-2024, the national standard of the People's Republic of China
1. Analysis of the background of standard formulation and technological evolution
This standard replaces the original GB/T 31406-2015, and mainly revise the terms and definitions, product classification, raw material requirements, sensory indicators, physical and chemical indicators, etc., reflecting the improvement of food safety requirements and technological progress. In particular, new production and processing management requirements have been added to strengthen the quality control system.
2. Comparative analysis of standard frameworks
| Standard version | Revised content | Additions/deletions |
|---|---|---|
| GB/T 31406—2015 | - Deleted the term "sieving" - Deleted the hygiene index requirements - Deleted the hygiene requirements for the production and processing process | √ |
| GB/T 31406—2024 | - Added feeding requirements - Adjusted the requirements for sensory indicators and physical and chemical indicators - Strengthened the requirements for production and processing management | √ |
3. Implementation suggestions and practical application cases
3.1 Implementation suggestions for production enterprises
- Strictly control the source of raw and auxiliary materials: Ensure that raw meat and auxiliary materials meet national standards to prevent unqualified materials from entering the production process.
- Optimize processing technology: Adjust the process parameters of pickling, drying, baking, etc. according to the standard requirements to ensure that the product sensory indicators meet the requirements.
- Strengthen quality inspection: Carry out factory inspection and type inspection according to the standard regulations, and establish a complete quality traceability system.
3.2 Precautions for inspection agencies
- Sensory index detection: Includes four items: morphology, color, taste and smell, and impurities, which must be strictly implemented in accordance with the standard requirements.
- Physical and chemical index detection: Focus on the content of protein, fat, moisture, chloride and total sugar to ensure data accuracy.
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