GB 16327-1996

Abolished

Hygienic standard of roast dried meat product

肉干、肉脯卫生标准

Standard Type

ICS

67.120.10

CCS

C53

Status

Abolished

Issue Date

1996-06-19

Implementation

1996-09-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

This standard specifies the hygienic requirements for roast dried meat products, including limits on microbial contamination, food additives, and heavy metals. It applies to the production, processing, and quality inspection of dried meat snacks such as meat jerky and meat floss in China. The standard is used by food manufacturers and regulatory bodies to ensure these products are safe for human consumption.

Related Standards

NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 628-2002 Dry salted duck 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.