Pickled meat testing

Pickled Meat Testing

What is pickled meat? Cured meat is a type of meat product that is processed using the basic principle of animal meat or its internal organs, using seasonings such as salt sauce to marinate, clean, bake, or sun dry. However, due to the complexity of the curing process, excessive microorganisms or bacteria may be generated during the processing steps or storage, transportation, and other processes, So before going public for sale or production, it is necessary to conduct marinated meat formula testing or ingredient analysis. The 100% inspection will introduce the items and standards of marinated meat testing to you

Preserved meat products include traditional ham, cured meat, bacon, sausages, dried meat products, etc

Detection items for cured meat:

Clenbuterol, salbutamol, ractopamine, chromium, lead, cadmium, peroxide value (calculated by fat), trimethylamine nitrogen, N-dimethylnitrosamine, nitrite, benzo (a) pyrene, benzoic acid, sorbic acid, synthetic colorants (amaranth red, lemon yellow, carmine red, allure red, sunset yellow), nitrate, total mercury, chloramphenicol, dichlorvos.

Detection standard for cured meat:

GB/T 5009.35 Determination of synthetic colorants in food

GB/T 5009.37 Analysis method for hygienic standard of edible vegetable oil

GB/T 5009.44 Analysis method for hygienic standard of meat and meat products

GB/T 5009.123 Determination of chromium in food

GB/T 5009.156 0190 2607 Determination of trimethylamine nitrogen in ham

GB/T 9695.6 Meat products

Determination of Lipid Red Colorant

GB 2730 Hygienic Standard for Preserved Meat Products

GB 2760 National Food Safety Standard for the Use of Food Additives

GB 2762 National Food Safety Standard for the Limit of Pollutants in Food

GB 5009.12 National Food Safety Standard for the Determination of Lead in Food

GB/T 5009.15 Determination of Cadmium in Food

GB/T 5009.26 Determination of N-nitrosamines in Food

GB/T 5009.27 Determination of Benzo (a) Pyrene in Food

GB 5009.33 National Food Safety Standard - Determination of Nitrite and Nitrate in Food

GB/T 20756 Determination of Chloramphenicol in Edible Animal Muscle, Liver, and Aquatic Products

Determination of Thiamphenicol and Flufenicol Residues by Liquid Chromatography Tandem Mass Spectrometry

GB/T 22338 Determination of Chloramphenicol Residues in Animal Derived Foods

GB/T 23373 Determination of Antioxidants BHA, BHT, and TBHQ in Foods

GB/T 23495 Determination of Benzoic Acid in Foods

Determination of Sorbic Acid and Saccharin Sodium by High Performance Liquid Chromatography

GB/T 23496 Detection of Prohibited Substances in Food

SN/T 1743 Determination of Content of Allure Red, Acid Red, Bright Blue, and Sunset Yellow in Food

SN/T 1920 Import and Export of Animal Derived Foods by High Performance Liquid Chromatography

The detection method for residual levels of fly venom phosphorus by liquid chromatography-mass spectrometry/mass spectrometry

SN/T 1924 Determination of clenbuterol, ractopamine, salbutamol, and terbutaline residues in animal derived foods for import and export. Liquid chromatography-mass spectrometry/mass spectrometry

NY/T 1666 Determination of benzo [a] pyrene in meat products. High performance liquid chromatography

The above article is a partial list, For more testing needs and details, free consultation with online consultants: 152  0173  3840 (phone and WeChat), conducting testing on over a hundred inspection websites - issuing authoritative testing reports has legal effect

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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