GB18394-2020

Permitted level of moisture in meat of livestock and poultry

畜禽肉水分限量

GB 18394-2020 est une norme nationale chinoise obligatoire en vigueur : Permitted level of moisture in meat of livestock and poultry. Secteur : Alimentation. Thème principal : Sécurité des produits. Entrée en vigueur : 1 janv. 2022.

L’applicabilité dépend du périmètre du produit, de la voie de certification, des avis des autorités et des règles de transition. Demandez une traduction ou vérifiez la source avant d’utiliser cette fiche pour une décision de conformité.

Aperçu de conformité

Cet aperçu n’est actuellement disponible qu’en anglais.

Champ d’application

This standard applies to fresh (frozen) pork, beef, mutton, and chicken. It is mandatory for all meat producers and distributors in the Chinese market. The standard does not apply to processed meat products, referencing terminology from GB/T 19480.

Exigences techniques

GB 18394-2020 specifies the maximum permitted moisture levels for different types of livestock and poultry meat. It establishes distinct moisture content limits for pork, beef, mutton, and chicken to ensure product quality and prevent water adulteration. Manufacturers must strictly adhere to these thresholds to achieve compliance. The standard also defines specific calculation formulas for both non-frozen and frozen samples, referencing the national food safety standard GB 5009.3-2016.

Méthodes d’essai

The standard outlines two primary testing procedures: the Direct Drying Method and the Infrared Drying Method (rapid method). The direct drying method measures mass loss after drying at $(103\pm 2)^{\circ }C$, while the infrared method provides a faster alternative using an infrared moisture analyzer. For official dispute resolution, the distillation method per GB 5009.3-2016 is designated as the arbitration method.

Questions fréquentes

What products are regulated under GB 18394-2020?

The standard regulates fresh and frozen meats including pork, beef, mutton, and chicken, setting specific moisture content limits for each category.

Are there any updates from the previous version of GB 18394?

Yes, GB 18394-2020 replaces GB 18394-2001. It updates the moisture limits for fresh and frozen pork, modifies the direct drying method, and revises the result calculation procedures.

What is the arbitration method for moisture testing under this standard?

In case of disputes, the distillation method specified in GB 5009.3-2016 must be used as the official arbitration method.

The summary above provides a high-level overview of GB 18394-2020. To ensure complete compliance for your meat products entering the Chinese market, a precise and professional translation of the full technical specifications is essential. Purchase our high-quality English translation of GB 18394-2020 today to access all detailed parameters, tables, and testing procedures.

Indications d’applicabilité

Type: Sécurité
CCS: X22
ICS: 67.120.10
Autorité compétente: Ministry of Agriculture and Rural Affairs
Comité technique: Ministry of Agriculture and Rural Affairs

Relations

Remplace:GB 18394-2001