GB 2730-2015National Food Safety Standard -- Cured meat products (English PDF)

2.1 Cured meat products

Non-ready-to-eat meat products made from fresh (frozen) livestock, poultry

meat or their edible by-products, with or without excipients, processed by

pickling, stoving (or drying, air drying).

2.2 Ham

Non-ready-to-eat meat products made from fresh (frozen) pig hind legs as the

main raw material, together with other auxiliary materials, processed through

dressing, pickling, washing and desalting, and air drying fermentation.

2.5 Sausage

Non-ready-to-eat meat products made from fresh (frozen) meat as the main raw

material, with other auxiliary materials, processed by chopping (or mincing),

stirring, pickling, filling (or shaping), stoving (or drying, air drying), smoking (or

not smoking).

3.1 Raw material requirements

Raw materials shall comply with the corresponding food standards and relevant

regulations.

3.2 Sensory requirements

Sensory requirements should be in accordance with Table 1.

3.4 Contaminant limits

The limit of contaminant shall meet the provisions of GB 2762.

3.5 Food additives

The use of food additives shall comply with the provisions of GB 2760.

......