GB/T 5009.44-2003 Translated English of Chinese Standard (GB/T 5009.44-2003, GBT5009.44-2003): Method for analysis of hygienic standard of meat and meat productsThis standard specifies the methods for analysis of hygienic index of meat and meat products. This standard is applicable to analysis of hygienic index of fresh (frozen) meat, clyster, sauced & stewed meat, salted pork, barbecue meat, dried meat fiber (Taicang style), cured meat, ham, pressed salted duck, etc. |
Common terms and phrases
100mL of water absorption liquid accordance with GB according to Formula according to GB acid or standard acid standard volumetric Acid value Analysis of Hygienic Analytical procedures Applicable to determination arithmetic mean calculated according calculation The content Chemical Inspection Clyster conical flask content of volatile cured meat determination of hygienic dried meat fiber external cells fiber Taicang style filter filtrate Foods GB/T fresh frozen hygienic index Hygienic Standard Inspection by Sensory Meat and Meat meat fiber Taicang Meat Products Method for Analysis mixed indicating liquid mol/L nitrate volumetric solution Operate in accordance operated according Physical and Chemical Pipet potassium chromate potassium hydroxide pressed salted duck reagent blank Result calculation sample solution Sample treatment sausage silver nitrate volumetric sodium chloride solution is seen standard silver nitrate standard sulfuric acid standard volumetric solution sulfuric acid solution sulfuric acid standard titrated by standard volatile basic nitrogen volumetric flask volumetric solution 0.010 weigh