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NY/T 2783-2015Technical specification for the production of cured and uncooked meat products (English PDF)

腊肉制品加工技术规范

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Issued by

Ministry of Agriculture of the People's Republic of China

Level / Type

National · Recommended

Issue date

May 21, 2015

Implementation date

August 1, 2015

Scope

NY/T 2783-2015 is the English-translated version of 腊肉制品加工技术规范.

NY/T 2783-2015 — Technical specification for the production of cured and uncooked meat products

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Document preview — NY/T 2783-2015

National Standard of the People's Republic of China

ICS: 67.120.10
Classification: X 22

Issued by: Ministry of Agriculture of the People's Republic of China

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard specifies the terms and definitions of bacon products processing, product classification, basic requirements of processing enterprises, raw and auxiliary materials requirements, processing technology requirements, marking and marking, storage and transportation, recall and other requirements. This standard is applicable to the processing of bacon products.

Document data

International classification (ICS): 67.120.10.

Chinese classification (CCS): X22.

Estimated length of the Chinese original: 8,813 words.

Standards quoted by this document

GB/T 191; GB 317; GB 2707; GB 2730; GB 2757; GB 2760; GB 2762; GB 5461; GB 5749; GB 7718; GB/T 8967; GB 9959.1; GB/T 9959.2; GB/T 9961; GB 12694; GB/T 15691; GB 16869; GB/T 17238; GB/T 17239; GB 18186; GB/T 19480; GB/T 20809; GB/T 20940; GB/T 21735; GB/T 27301; GB 28050; GB/T 2934

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 6 pages — is available in the English PDF.

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