GB 2730-2005
Hygienic standard for cured meat products (English Version)

Standard No.

GB 2730-2005

Language

Chinese, Available in English version

Release Date

2005

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Status

Be replaced 2016-09

Replace By

GB 2730-2015

Latest

GB 2730-2015

Replace

GBn 137-1981 GB 10147-1988 GB 2732-1988 GB 2730-1981 GB 2731-1988

Scope

This standard specifies the hygienic indicators and inspection methods of cured meat products, as well as hygienic requirements for food additives, production and processing, labeling, packaging, transportation, and storage. This standard is applicable to all kinds of meat products (uncooked) made from fresh (frozen) livestock meat as the main raw material.

GB 2730-2005 history

• 2015 GB 2730-2015 Food safety national standard cured bacon products
• 2005 GB 2730-2005 Hygienic standard for cured meat products
• 1981 GB 2730-1981 Hygienic standard for cured meat(Canton style)

GB 2730-2005 Hygienic standard for cured meat products has been changed from GB 10147-1988 Hygienic standard of chinese sausages.

GB 2730-2005 Hygienic standard for cured meat products has been changed from GB 2732-1988 Hygienic standard of dry salted ducks.

GB 2730-2005 Hygienic standard for cured meat products has been changed from GB 2731-1988 Hygienic standard of Chinese ham.