GB/T 31406-2024肉脯質(zhì)量要求

ICS

67.120.10

CCS

X22

中華人民共和國(guó)國(guó)家標(biāo)準(zhǔn)

GB/T31406—2024

代替GB/T31406—2015

肉脯質(zhì)量要求

Qualityrequirementsfordriedmeatslice

2024-09-29發(fā)布2026-04-01實(shí)施

國(guó)家市場(chǎng)監(jiān)督管理總局發(fā)布

國(guó)家標(biāo)準(zhǔn)化管理委員會(huì)

GB/T31406—2024

目次

前言

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1

范圍

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2

規(guī)范性引用文件

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3

術(shù)語(yǔ)和定義

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4

產(chǎn)品分類

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4.1

肉脯

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4.2

肉糜脯

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5

原輔料和投料要求

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5.1

原料

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5.2

輔料

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5.3

投料要求

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6

技術(shù)要求

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6.1

感官要求

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6.2

理化指標(biāo)

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6.3

凈含量

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7

生產(chǎn)加工管理

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8

檢驗(yàn)方法

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8.1

感官檢驗(yàn)

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8.2

理化檢驗(yàn)

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8.3

凈含量

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9

檢驗(yàn)規(guī)則

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9.1

組批

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9.2

抽樣

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9.3

出廠檢驗(yàn)

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9.4

型式檢驗(yàn)

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9.5

判定規(guī)則

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10

標(biāo)簽和標(biāo)志

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10.1

標(biāo)簽

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10.2

標(biāo)志

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11

包裝

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12

運(yùn)輸

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13

貯存

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參考文獻(xiàn)

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Ⅰ

GB/T31406—2024

前言

本文件按照GB/T1.1—2020《標(biāo)準(zhǔn)化工作導(dǎo)則第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

本文件規(guī)定了食品質(zhì)量相關(guān)技術(shù)要求，食品安全相關(guān)要求見(jiàn)有關(guān)法律法規(guī)、政策和食品安全標(biāo)準(zhǔn)等

文件。

本文件代替GB/T31406—2015《肉脯》，與GB/T31406—2015相比，除結(jié)構(gòu)調(diào)整和編輯性改動(dòng)

外，主要技術(shù)變化如下：

—更改了肉脯、肉糜脯的術(shù)語(yǔ)和定義（見(jiàn)3.1、3.2，2015年版的3.1、3.2）；

—?jiǎng)h除了攤篩的術(shù)語(yǔ)和定義（見(jiàn)2015年版的3.5）；

—更改了產(chǎn)品分類（見(jiàn)第4章，2015年版的第4章）；

—更改了原料、輔料要求（見(jiàn)5.1、5.2，2015年版的5.1、5.2）；

—?jiǎng)h除了食品添加劑要求（見(jiàn)2015年版的5.3）；

—增加了投料要求（見(jiàn)5.3）；

—更改了感官要求（見(jiàn)6.1，2015年版的5.4）；

—更改了理化指標(biāo)（見(jiàn)6.2，2015年版的5.5）；

—?jiǎng)h除了衛(wèi)生指標(biāo)（見(jiàn)2015年版的5.6）；

—?jiǎng)h除了生產(chǎn)加工過(guò)程的衛(wèi)生要求（見(jiàn)2015年版的5.8）；

—更改了凈含量（見(jiàn)6.3，2015年版的5.7）；

—增加了生產(chǎn)加工管理要求（見(jiàn)第7章）；

—更改了脂肪檢驗(yàn)方法（見(jiàn)8.2.2，2015年版的6.2.2）；

—更改了氯化物檢驗(yàn)方法（見(jiàn)8.2.4，2015年版的6.2.4）；

—?jiǎng)h除了衛(wèi)生指標(biāo)檢驗(yàn)方法（見(jiàn)2015年版的6.3）；

—更改了組批、抽樣要求（見(jiàn)9.1、9.2，2015年版的7.1、7.2）；

—更改了出廠檢驗(yàn)要求（見(jiàn)9.3，2015年版的7.3.1）；

—更改了型式檢驗(yàn)要求（見(jiàn)9.4，2015年版的7.3.2）；

—更改了判定規(guī)則（見(jiàn)9.5，2015年版的7.4）；

—更改了標(biāo)簽和標(biāo)志要求（見(jiàn)第10章，2015年版第8章）；

—更改了包裝要求（見(jiàn)第11章，2015年版第9章）；

—更改了貯存要求（見(jiàn)第13章，2015年版第11章）；

—?jiǎng)h除了銷售要求（見(jiàn)2015年版第12章）。

請(qǐng)注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機(jī)構(gòu)不承擔(dān)識(shí)別專利的責(zé)任。

本文件由中國(guó)商業(yè)聯(lián)合會(huì)提出。

本文件由全國(guó)肉禽蛋制品標(biāo)準(zhǔn)化技術(shù)委員會(huì)（SAC/TC399）歸口。

本文件起草單位：廣東真美食品股份有限公司、江蘇雙魚(yú)食品有限公司、三只松鼠股份有限公司、

福建御廚食品有限公司、杭州郝姆斯食品有限公司、浙江麥尚食品有限公司、味斯美食品科技（安吉）

有限公司、成都希望食品有限公司、上海來(lái)伊份股份有限公司、江蘇費(fèi)氏集團(tuán)股份有限公司、四川高金

實(shí)業(yè)集團(tuán)股份有限公司、福建興國(guó)味食品有限公司、倍思特食品（蘇州）有限公司、南通玉兔集團(tuán)有限

公司、廣州皇上皇集團(tuán)股份有限公司肉食制品廠、臨沂金鑼文瑞食品有限公司、廣州酒家集團(tuán)利口福食

品有限公司、福建省力誠(chéng)食品有限公司、浙江開(kāi)心貓食品有限公司、貴州省登軍天下食品有限公司、

廈門銀祥集團(tuán)有限公司、中國(guó)肉類協(xié)會(huì)、合肥工業(yè)大學(xué)、中國(guó)肉類食品綜合研究中心、創(chuàng)味舌尖凍干食

品科技(中山)有限公司、江蘇味巴哥食品股份有限公司、廣西華測(cè)檢測(cè)認(rèn)證有限公司、上海微譜檢測(cè)認(rèn)

Ⅲ

GB/T31406—2024

證有限公司、中檢科（上海）測(cè)試技術(shù)有限公司、四川賽納斯分析檢測(cè)有限公司、中國(guó)商業(yè)聯(lián)合會(huì)。

本文件主要起草人：莊佳園、褚潔明、宗子兵、佟健、王強(qiáng)、鈕忠華、蔚盛超、姜勇、張麗華、

費(fèi)紅軍、張春、汪登軍、顧建芳、黃海波、黃迪、倪來(lái)學(xué)、王偉、王勇、何長(zhǎng)太、張海濱、張志剛、

劉蕾、王兆明、李聰、趙冰、王守偉、王樂(lè)、吳永恒、雷敏芝、張文躍、覃宏波、郭鈞、趙金芝、

項(xiàng)學(xué)明、劉振宇、魯振。

本文件及其所代替文件的歷次版本發(fā)布情況為：

—2015年首次發(fā)布為GB/T31406—2015；

—本次為第一次修訂。

Ⅳ

GB/T31406—2024

肉脯質(zhì)量要求

1范圍

本文件給出了肉脯的產(chǎn)品分類，規(guī)定了肉脯的原輔料和投料要求、技術(shù)要求、生產(chǎn)加工管理、檢驗(yàn)

規(guī)則、標(biāo)簽和標(biāo)志、包裝、運(yùn)輸、貯存，描述了檢驗(yàn)方法。

本文件適用于肉脯、肉糜脯的產(chǎn)品生產(chǎn)和檢驗(yàn)。

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