Hygienic standard for poultry meat
GB 2710-81and GB 2724-81classify the freshness of frozen and fresh chicken into two grades, which are distinguished by sensory indicators and volatile basic nitrogen (TVB-N). The first-grade muscles and abdominal cavity have normal fresh chicken smell, with TVB-N ≤ 15 mg/65438. There is a slight unpleasant taste in the abdominal cavity of the second grade freshness, and TV B-N is less than 25 mg/100 g. The standards of unfrozen and frozen chicken are separate. GB 10 148-88 also divides the freshness of ducks and geese into two grades. The first grade freshness has the inherent smell of ducks and geese, and TVB-N ≤13mg/100g; The second-grade freshness allows the muscles to have slight odor, with TV B-N≤20mg/ 100g. This standard defines unfrozen and frozen ducks and geese as a standard.
This standard combines the hygienic standards of unfrozen and frozen poultry (including chickens, ducks and geese) into one, cancels the secondary freshness, and only sets the sensory characteristics and physical and chemical indexes that normal poultry should have, with TVB-N≤20mg/ 100g.
This standard also adds a veterinary drug residue index-tetracycline residue, with a limit of 0.25mg/kg.
This standard was first published in 198 1 and first revised in19961.
This standard is proposed by the Ministry of Health of the People's Republic of China.
1 range
This standard specifies the hygienic requirements and inspection methods of poultry meat (chicken, duck and goose).
This standard is applicable to fresh (unfrozen) or frozen poultry meat that has been slaughtered, depilated, cleaned or semi-cleaned by healthy live birds and passed veterinary hygiene inspection.
2 reference standard
The clauses contained in the following standards constitute the clauses of this standard by reference in this standard. At the time of publication of this standard, all versions shown are valid. All standards will be revised, and all parties using this standard should explore the possibility of using the latest version of the following standards.
GB 2762-94 Hygienic standard for mercury limit in food
Gb/t5009.17-1996 determination of total mercury in food.
GB/T5009.44 ——1996 Analysis Method of Hygienic Standard for Meat and Meat Products
SN 0 179-92 Method for Determination of Tetracycline Antibiotic Residues in Food for Export
3 Health requirements
3. 1 sensory index
Sensory indicators shall conform to the provisions of table 1.
Table 1
Project indicator
The eyeball is full, flat or slightly sunken.
Color The skin is shiny and the muscles are shiny, which has the inherent color of birds.
Viscosity appearance is slightly dry or wet, and it does not stick to hands.
Elasticity is elastic, and the depression after muscle finger pressure immediately recovers.
This smell has the inherent smell of birds.
The boiled soup is transparent and clear, and the oil is caked on the surface, which has an inherent fragrance.
Note: frozen birds should be observed after thawing, and all indicators should meet the above requirements.
4 inspection method
4. 1 sensory test
In natural light, observe the color and shape and smell. Cut the leg meat or breast meat of poultry into blocks, put them in a beaker, add water to boil, smell them and observe the characteristics of floating fat.
4.2 Volatile basic nitrogen
According to GB/T 5009.44.
4.3 Mercury
According to GB/T 5009. 17.
4.4 tetracycline
According to SN 0 179.