GB 2707-2016Hygienic standard for fresh (frozen) meat of livestock (English PDF)

2.1 Fresh livestock and poultry meat

It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry

(chickens, ducks, geese, etc.) after being slaughtered and processed, without

frozen treatment.

2.2 Frozen livestock and poultry meat

It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry

(chickens, ducks, geese, etc.) after being slaughtered and processed and

subjected to frozen treatment at the temperature <= -18 °C.

3.1 Raw material requirements

Live animals and birds before slaughter shall pass the quarantine and

inspection by animal health supervision institute.

3.2 Sensory requirements

Sensory requirements shall be in accordance with Table 1.

3.3 Physical and chemical indicators

Physical and chemical indicators shall be in accordance with the provisions of

Table 2.

3.5 Pesticide residue limits and veterinary drug residue limits

3.5.1 Pesticide residues shall comply with the provisions of GB 2763.

3.5.2 Veterinary drug residues shall comply with the relevant provisions of the

relevant national provisions and announcements.

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