GB/T 20711-2022

Active

General quality for cooked cured ham

熏煮火腿质量通则

Standard Type

GBT

ICS

67.120.10

CCS

X22

Status

Active

Issue Date

2022-12-30

Implementation

2024-07-01

Centralized Committee

中国商业联合会

Issuing Authority

国家市场监督管理总局、国家标准化管理委员会

Application Summary AI generated

GB/T 20711-2022 specifies the quality requirements, sensory characteristics, and testing methods for cooked cured ham products. It is applied in the Chinese food industry for the production, inspection, and market supervision of pre-packaged ham made from pork or other meats through curing, cooking, and smoking processes. This standard ensures product consistency and safety for both domestic consumption and export compliance.

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.