This standard specifies the analysis methods for hygienic indicators of meat and meat products. This standard is applicable to the analysis of various hygienic indicators of fresh (frozen) meat, sausages, stewed meat in sauce, fried meat, barbecue meat, meat floss (Taicang style), cured bacon, ham, salted duck, etc.
GB/T 5009.44-2003 history
2016GB 5009.228-2016 Determination of Volatile Base Nitrogen in Food Safety National Standards
2003GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
1996GB/T 5009.44-1996 Analytical methods for hygienic standards of meat and meat products