GB/T 5009.44-2003

This standard specifies the analytical methods for determining the hygienic indicators of meat and meat products, including sampling procedures and testing techniques for parameters such as volatile basic nitrogen, nitrite, and total bacterial count. It is applied in food safety laboratories and regulatory inspections to verify compliance with Chinese hygienic standards for raw, processed, and cooked meat products. The methods are used across the meat production, processing, and distribution industries to ensure product safety for human consumption.