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SN/T 2557-2010Detection of qualitation of bovine ingredient in meat product. Real time PCR method (English PDF)

畜肉食品中牛成分定性检测方法实时荧光PCR法

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Issued by

General Administration of Customs

Level / Type

National · Recommended

Issue date

May 27, 2010

Implementation date

December 1, 2010

Scope

SN/T 2557-2010 is the English-translated version of 畜肉食品中牛成分定性检测方法实时荧光PCR法.

SN/T 2557-2010 — This standard specifies the method for the detection of bovine meat ingredients in food. This standard applies to fresh and frozen meat and meat, meat sauce, Sauce, ham, meat floss and other processed foods of bovine ingredients qualitative detection.

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Document preview — SN/T 2557-2010

National Standard of the People's Republic of China

ICS: 67.120.10
Classification: X 22

Issued by: General Administration of Customs

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard specifies the bovine meat food ingredients detection methods. This standard applies to fresh meat and frozen meat, meat sauce, Sauce, ham, meat floss and other processed foods qualitative detection of bovine ingredients.

Document data

International classification (ICS): 67.120.10.

Chinese classification (CCS): X22.

Estimated length of the Chinese original: 10,171 words.

Standards quoted by this document

GB/T 6682; GB/T 15481; GB/T 27403

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 7 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 15481

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