SB 10251-2000 in English
ABOLISHEDHam sausage(Autoclaved ham sausge)
- Issued on:2000-08-29
- Implemented on:2001-10-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
Price(USD)：
$120.00
$117.00
$117.00
| Standard No: | SB 10251-2000 |
| Document status: | ABOLISHED |
| Title in English: | Ham sausage(Autoclaved ham sausge) |
| Title in Chinese: | 火腿肠（高温蒸煮肠） |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2000-08-29 |
| Implemented on: | 2001-10-01 |
| Superseding: |
SB/T 10251-1995 Chinese Industry Standard
|
| ICS Classification: | 67.120.10-Meat and meat products |
| Chinese Classification: | X22-Meat processing and products |
| Professional Classification: | SB-Commercial |
| Related Keywords: | ham sausage
autoclaved ham sausge ham fish sausages sausage |
| Related Topics: | cook
cooking mixer intestinal Steam Ham sausage How to test ham sausage Ham About ham sausage box of ham high temperature water vapor intestinal% High pressure cooking test High temperature cooking test High temperature retort bag ink temperature resistance Ham sausage fat content Cooking and boiling test Ham sausage length High temperature cooking experiment Beef sausage Ham sausage nitrite |
Scope
This standard specifies the technical requirements, test methods, inspection rules, labels and markings, packaging, storage, and transportation requirements for ham sausage. This standard applies to high-temperature sterilized sausages such as pork sausages, beef sausages, chicken sausages, and fish sausages made from livestock, poultry, and fish meat as the main raw materials.
Sample only — not a preview of SB 10251-2000
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