GB/T 23586-2022
ActiveGeneral quality for soy sauce and pot-roast meat products
酱卤肉制品质量通则
Application Summary AI generated
This standard specifies the quality requirements, testing methods, inspection rules, and labeling for soy sauce and pot-roast meat products. It is applied in the Chinese food industry for the production, quality control, and market supervision of pre-packaged cooked meat items like braised beef, soy-sauce chicken, and spiced pork. The standard ensures product safety and consistency by defining sensory, physicochemical, and microbiological criteria for these ready-to-eat meat products.
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.