GB 2732-1988

Abolished

Hygienic standard of dry salted ducks

板鸭(咸鸭)卫生标准

Standard Type

ICS

67.120.20

CCS

C53

Status

Abolished

Issue Date

1981-09-23

Implementation

1989-07-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

GB 2732-1988 specifies the hygienic requirements for dry salted ducks, including limits on sensory characteristics, moisture, salt content, and microbial contamination. It applies to the production, processing, and quality inspection of dry salted duck products in China, ensuring they meet food safety standards for retail sale and consumption. This standard is used by food manufacturers and regulatory authorities to control hygiene during manufacturing and to verify product safety before market distribution.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 632-2002 Chilled pork NY/T 633-2002 Chilled mutton 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.