GB/T 23968-2022

Active

General quality for meat floss

肉松质量通则

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 23968-2022 specifies quality requirements, sensory indicators, and testing methods for meat floss products, including moisture content, protein levels, and texture. It applies to the production, inspection, and market supervision of meat floss made from pork, chicken, or other meats in China's food industry. This standard ensures product consistency and safety for both domestic consumption and export compliance.

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.