GB/T 34264-2017Technical requirement for processing of smoked baked and salt roasted meat products (English PDF)
熏烧焙烤盐焗肉制品加工技术规范
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
September 7, 2017
Implementation date
April 1, 2018
Scope
GB/T 34264-2017 is the English-translated version of 熏烧焙烤盐焗肉制品加工技术规范.
GB/T 34264-2017 sets out the processing requirements for smoked, baked and salt roasted meat products.
Clause 1 states that the standard specifies terms and definitions, raw material requirements, processing requirements, product requirements, test methods, inspection rules, labels and marks, storage, transportation and sales, and packaging, and that it applies to the production, sale and inspection of these products.
Clause 2 cites GB/T 191, GB 2760, GB 5009.3, GB 5009.5, GB 5009.44, GB 7718, GB/T 9695.19, GB 14881, GB 19303, GB/T 19480, GB 20799, GB 28050, GB/T 29342-2012 and JJF 1070, together with the Measures for the Supervision and Administration of Quantitative Measurement of Commodities issued by the General Administration of Quality Supervision, Inspection and Quarantine; one further entry, on the HACCP specification for meat product production, appears without its number.
Clause 3 adopts the terms of GB/T 19480 and adds the product class itself, defined as cooked meat products made from poultry meat or its edible by-products with seasoning, including food additives, which are marinated, cooked and similarly pre-processed and then smoked, grilled, roasted or salted, with a note that the class covers smoked grilled, grilled, roasted and salted meat products.
The second definition, headed smoked, is cut off mid-sentence in the draft, so the raw material, processing, product, test and inspection clauses are not shown; the page also gives no table of contents, so their titles cannot be confirmed.
The standard carries ICS 67.120.10 and Chinese classification X01, was proposed by the China Chamber of Commerce and is kept by the National Meat Egg Products Standardization Technical Committee (SAC/TC399). It was issued on 7 September 2017 and has applied since 1 April 2018.
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Document preview — GB/T 34264-2017
National Standard of the People's Republic of China
- ICS
- 67.120.10
- Classification
- X 01
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and definitions GB/T 19480 defined and the following
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
1 Scope
This standard specifies the baking smoked baked meat products terms and definitions, raw materials requirements, processing requirements, product requirements, test methods, seized Inspection rules, labels and marks, storage, transportation and sales, packaging and other requirements.
This standard applies to smoked baked salt baked meat products production, sale and inspection.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version applies to this document. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 Packaging - Pictorial signs
GB 2760 National Food Safety Standard for Food Additives
GB 5009.3 National Food Safety Standard Determination of moisture in food
GB 5009.5 National Food Safety Standard Determination of protein in foods
GB 5009.44 National Food Safety Standard Determination of chloride in foods
GB 7718 National Food Safety Standard Pre-packaged food labels General
GB/T 9695.19 meat and meat products sampling method
GB 14881 National Food Safety Standard - General Principles of Food Hygiene
GB 19303 cooked meat products production health practices
GB/T 19480 Terms of meat and meat products
Specification of HACCP for the production of meat products
GB 20799 National Food Safety Standard Practice for the Management of Meat and Meat Products
GB 28050 National Food Safety Standard pre-packaged food nutrition labeling General
GB/T 29342-2012 Specification for the management of meat products
JJF 1070 quantitative measurement of net content of packaged goods inspection rules
Measures for the Supervision and Administration of Quantitative Measurement of Commodities (Order No. 2005 [2005] of the General Administration of Quality Supervision, Inspection and Quarantine)
3 Terms and definitions
GB/T 19480 defined and the following terms and definitions apply to this document.
3.1 Smoked baked salt baked meat products
To poultry meat or its edible by-products as the main raw material, accompanied by seasoning (including food additives), the marinade (halogen), cooking and other processes before Processing, and then smoke or steam or flames or other heat medium for smoked or grilled or roasted or salted and other processes made of cooked meat products.
Notes include smoked grilled meat products, grilled meat products, roasted meat products and salted meat products.
3.2 Smoked
To poultry meat or its edible by-products as the main raw material, together with the seasoning (including food additives) in the oven or smoker, the use of appropriate
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 5009.3National food safety standard - Determination of Moisture Content in Foods
- GB 5009.5National food safety standard - Determination of protein in foods
- GB 5009.44National food safety standard Determination of chloride in foods
- GB 7718National food safety standard - General rules for the labelling of prepackaged foods
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Related Standards
GB 14881-2025 — National food safety standard - General hygienic regulation for food production
GB 19303-2023 — National Food Safety Standards Hygienic Specifications for the Production of Cooked Meat Products
GB 20799-2016 — Fresh and frozen meat transport condition
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