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GB/T 45533-2025Quality requirements for fermented meat products (English PDF)

发酵肉制品质量要求

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

April 25, 2025

Implementation date

November 1, 2025

Scope

GB/T 45533-2025 is the English-translated version of 发酵肉制品质量要求.

GB/T 45533-2025 is the Chinese national standard covering dry sausage and dry-cured ham that ripen through microbial and enzyme action rather than cooking — the product classification, the raw and auxiliary materials including the starter culture and the salt, the technical requirements, the control of the production process on which the ripening depends, the moisture and protein determinations, the sampling and inspection rules, and the marking, labelling, packaging, storage and transport. Quality requirements only: the safety limits stay with the food safety standards. First edition, under the China General Chamber of Commerce. In force from 1 November 2025. Issued on 25 April 2025, it has been in force since 1 November 2025.

Document preview — GB/T 45533-2025

National Standard of the People's Republic of China

ICS: 67.120.10
Classification: X 22

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and definitions
3.1
3.2 fermented sausage
3.3 fermented ham

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document was proposed by the China General Chamber of Commerce.

This document is under the jurisdiction of the National Technical Committee for Standardization of Meat, Poultry and Egg Products (SAC/TC399).

This document was drafted by: China Meat Food Comprehensive Research Center, Jinzi Ham Co., Ltd., Hefei University of Technology, Hormel (China) Investment Co., Ltd., Jiangsu Yurun Meat Industry Group Co., Ltd., Yunnan Agricultural University, Guizhou University, Nanjing Agricultural University, Jinhua Jinnian Huo Leg Co., Ltd., Xuanwei Puji Ham Food Co., Ltd., Hunan Agricultural Products Processing Research Institute, Zhejiang Maishang Food Co., Ltd., Zhejiang Pa Erma Food Co., Ltd., Three Squirrels Co., Ltd., Anhui Yuedao Food Co., Ltd., Yunnan Nengge Ham Co., Ltd., Xuanwei Yangjia Jiangxin Ham Food Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd., Xiamen Pony Testing Co., Ltd., Jinhua Weibang Food Co., Ltd.

Co., Ltd., Weisimei Food Technology (Anji) Co., Ltd., Jinhua Ham Industry Co., Ltd., Jiangsu Huace Pinbiao Testing and Certification Technology Co., Ltd., Delisi Group Co., Ltd., Yiwu Quanhua Ham Co., Ltd., Shanghai Weipu Testing and Certification Co., Ltd., Jiangsu Feishi Group Co., Ltd.

Company, Zhejiang Dajiangnan Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Jinhua Yongsheng Food Co., Ltd., Fujian Licheng Food Products Co., Ltd., Zhejiang Wanlong Ham Co., Ltd., Zhongshan Food Society, Beijing Technology and Business University, Xiamen Yinxiang Group Co., Ltd., China Merchants Industry Federation.

The main drafters of this document are: Wang Shouwei, Ma Xiaozhong, Xu Baocai, Zhao Bing, Fang Xingxing, Yang Linwei, Liao Guozhou, Chen Chao, Li Peijun, Zhu Qiujin, Yingqun Nian, Weiqiang Wang, Enyong Pu, Hui Yang, Zhonghua Niu, Jilin Zhang, Sanhong Wang, Hui Zhou, Jiapeng Li, Xi Chen, Xin Zhang, Xianbing Shi, Shuanglong Pu, Yanping Yang, Meng Fanchang, Ni Laixue, Chen Meixiang, Zhou Xiaohua, Wei Shengchao, Xu Hengtao, Huang Shan, Zhang Haihua, Li Yuanting, Zheng Qiankun, Hu Loujun, Fei Hongjun, He Yangjian, Zhuang Jiayuan, Lou Wangcong, He Changtai, Huang Xinnong, Hu Zhigao, Liu Yingli, Zhang Zhigang, Yu Meijuan, Tong Haoyun, Wang Guiying, Zhang Liming, Liu Zhenyu, Lu Zhen.

Quality requirements for fermented meat products

1 Scope

This document provides the product classification of fermented meat products, and specifies the requirements for raw and auxiliary materials, technical requirements, production and processing management requirements of fermented meat products.

Requirements, inspection rules, marking, labeling, packaging, storage and transportation requirements, and describes the corresponding inspection methods.

This document applies to the production and inspection of fermented meat products.

2 Normative references

GB/T 191

GB 5009.3

GB 5009.5

GB/T 9695.19

JJF1070

3 Terms and definitions

The following terms and definitions apply to this document.

3.1

Using livestock and poultry products as the main raw materials, adding (or not adding) fermentation agents, and other auxiliary materials such as edible salt, under natural or artificial conditions Ready-to-eat meat products that have been matured through microbial fermentation and/or enzyme action.

3.2 fermented sausage

Fermented meat products The meat of livestock and poultry is used as the main raw material, with (or without) fermentation agent, edible salt and other auxiliary materials, and then trimmed, stirred (or chopped), and filled.

Fermented meat processed by packing, pickling (or not pickling), fermentation, drying, aging, smoking (or not smoking), slicing (or not slicing) and other processes Finished products.

3.3 fermented ham

Fresh (frozen) pork leg (with or without bone) is used as the main raw material, with other auxiliary materials such as edible salt, and is trimmed, pickled, dried, fermented, cooked, and then Fermented meat products made by processes such as curing, smoking (or not smoking), slicing (or not slicing), etc.

Note. Ripening refers to the process of fermenting ham under certain temperature and humidity conditions, through the action of microorganisms and endogenous enzymes, to produce the desired color, flavor and texture. Ready to eat requirements.

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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 5009.3 · JJF1070

Editions of GB/T 45533

Edition	Title	Revision	Status
GB/T 45533-2025	Quality requirements for fermented meat products	current edition	Current

This page sells the current edition, GB/T 45533-2025. Earlier editions are listed for reference only.

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