GB 10142-1988

Abolished

Hygienic standard of salted Spanish mackerel

咸鲅鱼卫生标准

Standard Type

ICS

67.120.30

CCS

C53

Status

Abolished

Issue Date

1988-11-28

Implementation

1989-07-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

This standard specifies the hygienic requirements for salted Spanish mackerel, including limits on sensory characteristics, physical and chemical indicators (such as moisture, salt content, and volatile basic nitrogen), and microbial contaminants. It is applied in the production, processing, and quality inspection of salted Spanish mackerel in China to ensure the product is safe for human consumption. The standard is relevant to food manufacturers, regulatory bodies, and testing laboratories involved in the seafood industry.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 633-2002 Chilled mutton NY/T 632-2002 Chilled pork NY/T 1162-2006 Deer Velvet Slices GB/T 19477-2004 Operating procedures of cattle slaughtering GB/T 19478-2004 Operating procedure of chicken slaughtering GB/T 19480-2004 Terms of meat and meat products

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.