Salt water duck detection

Nanjing salted duck is the only low-temperature livestock and poultry product in Chinese history, completely different from traditional cured products

Nanjing salted duck is the only low-temperature livestock and poultry product in Chinese history, completely different from traditional cured products. Salted duck is salty, sweet, and fragrant, with a smooth and tender taste. The meat is jade white, oily and shiny, with a plump and fragrant skin and bones. It is exceptionally fresh and delicious

1. Test items:

Appearance, tissue status, taste, odor, impurities, moisture, salt, protein, fat, total bacterial count, coliform group, Salmonella, Listeria monocytogenes, Staphylococcus aureus, Shigella (please consult online engineers for unlisted items)

2. Test standards:

Appearance DBS32002-2014

Organization status DBS32002-2014

Taste.

Odor DBS32002-2014

Impurities DBS32002-2014

Moisture DBS32002-2014/GB5009.3-2016

Table salt DBS32002-2014/GB5009.44-2016

Protein DBS32002-2014/GB5009.5-2016

Fat DBS32002-2014/GB5009.6-2016

Total bacterial count DBS32002-2014/GB4789.2-2016

Coliform group DBS32002-2014/GB4789.3-2016

Salmonella DBS32002-2014 GB4789.4-2016

Listeria monocytogenes DBS32002-201 4/GB4789.30-2016

Staphylococcus aureus DBS32002-2014/GB4789.10-2016

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BAIJIAN testing process:

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