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This standard replaces GB 2707-2005 Hygienic standard for fresh (frozen) meat of livestock and some indicators in GB 16869-2005 Fresh and frozen poultry product. The indicators given in GB 16869-2005 Fresh and frozen poultry product shall be subject to this standard if they are in connection with this standard.
The following main changes have been made with respect to GB 2707-2005 (the previous edition):
- the standard name is changed to “National food safety standard - Fresh (frozen) livestock and poultry products”;
- terms and definitions are added;
- requirements for raw material are modified;
- the sensory requirements are modified;
- the physical and chemical indicators are modified.
National food safety standard -
Fresh (frozen) livestock and poultry products
1 Scope
This standard is applicable to fresh (frozen) livestock and poultry products.
This standard is not applicable to ready-to-eat raw meat products.
2 Terms and definitions
2.1
fresh animal meat
meat from the livestock (pigs, cattle, sheep, rabbits, etc.) or poultry (chickens, ducks, geese, etc.) that is not subjected to freezing after the animal is slaughtered and processed
2.2
frozen animal meat
meat from the livestock (pigs, cattle, sheep, rabbits, etc.) or poultry (chickens, ducks, geese, etc.) that is subjected to freezing at ≤ -18 °C after the animal is slaughtered and processed
2.3
animal by-products
edible products such as the viscera, head, neck, tail, wing, and trotter (claw) obtained after the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry ( chickens, ducks, geese, etc.) are slaughtered and processed
3 Technical requirements
3.1 Requirements for raw materials
The live livestock and poultry shall pass the quarantine and inspection of animal health supervision institutions.
3.2 Sensory requirements
The sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Color and luster It shall present the proper color and luster of the product Place an appropriate amount of specimen in a clean white plate (porcelain plate or the like) and observe its color, luster and state under natural light, and smell it
Smell It shall have the smell specific to such product, without peculiar smell.
State It shall be in a state specific to such product, with no foreign matter visible to normal eyesight
3.3 Physical and chemical indicators
The physical and chemical indicators shall be in accordance with those specified in Table 2.
Table 2 Physical and chemical indicators
Item Indicators Inspection method
Volatile basic nitrogen/(mg/100g) ≤ 15 GB 5009.228
3.4 Limit of pollutants
Limit of pollutants for the viscera of livestock and poultry shall comply with the provisions on livestock and poultry viscera specified in GB 2762; and that for the other products shall comply with the provisions on animal meat specified in GB 2762.
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
