GB 18394-2001
AbolishedPermitted level of moisture in meat of livestock and poultry
畜禽肉水分限量
Application Summary AI generated
GB 18394-2001 specifies the maximum allowable moisture content in fresh, chilled, and frozen meat from livestock (such as pork, beef, and mutton) and poultry (such as chicken and duck). It is applied in the Chinese food industry for quality control during production, processing, and market supervision to prevent the fraudulent addition of water to increase meat weight. This standard is used by regulatory authorities, slaughterhouses, and testing laboratories to verify compliance and ensure fair trade and food safety.
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 19479-2004
Good manufacturing practice for pig slaughting
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.