GB/T 5009.44-2003 English PDF (GBT5009.44-2003)

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GB/T 5009.44-2003: Method for analysis of hygienic standard of meat and meat products
GB/T 5009.44-2003
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
C 53
Replacing GB/T 5009.44-1996
Method for Analysis of Hygienic Standard of Meat and Meat
Products
ISSUED ON: AUGUST 11, 2003
IMPLEMENTED ON: JANUARY 1, 2004
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Inspection by Sensory Organs ... 5
4 Physical and Chemical Inspection ... 5
5 Inspection by Sensory Organs ... 9
6 Physical and Chemical Inspection ... 9
7 Inspection by Sensory organs ... 9
8 Inspection by Sensory Organs ... 9
9 Inspection by Sensory Organs ... 9
10 Physical and Chemical Inspection ... 9
11 Inspection by Sensory Organs ... 10
12 Physical and Chemical Inspection ... 10
13 Inspection by Sensory Organs ... 10
14 Physical and Chemical Inspection ... 10
15 Inspection by Sensory Organs ... 12
16 Physical and Chemical Inspection ... 13
17 Inspection by Sensory Organs ... 13
Method for Analysis of Hygienic Standard of Meat and Meat
Products
1 Scope
This standard specifies the methods for analysis of hygienic index of meat and meat products.
This standard is applicable to analysis of hygienic index of fresh (frozen) meat, clyster,
sauced and stewed meat, salted pork, barbecue meat, dried meat fiber (Taicang style), cured
meat, ham, pressed salted duck, etc.
2 Normative References
The following documents contain provisions which, through reference in this standard,
constitute the provisions of this standard. For dated reference, the subsequent amendments
(excluding corrigendum) or revisions of these publications do not apply. However, the
agreement parties based on this standard are encouraged to investigate the possibility of
applying the most recent editions of the standards. For undated references, the latest edition of
the normative document referred to applies.
GB 2707 Hygienic Standard for Fresh (frozen) Meat of Livestock
GB 2726 Hygienic Standard for Cooked Meat Products
GB 2729 Hygienic Standard of Dried Meat Fiber (Taicang Style)
GB 2730 Hygienic Standard for Cured Meat Products
GB/T 5009.3-2003 Determination of Moisture in Foods
GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods
GB/T 5009.33-2003 Determination of Nitrite and Nitrate in Foods
GB/T 5009.37-2003 Method for Analysis of Hygienic Standard of Edible Oils
GB/T 5009.202 Determination of Polar Compounds in Edible Vegetable Oils used in
Frying Food
Fresh (frozen) Meat
Applicable to determination of hygienic index for fresh (frozen) pork, fresh (frozen) beef,
4.1.1.1 Principle
The volatile basic nitrogen refers to alkaline nitrogenous substance like ammonia and amines
when the protein is decomposed during putrefaction under the action of enzyme and bacteria.
The substances are volatile and distilled from alkaline solution and then titrated by standard
acid to calculate the content.
4.1.1.2 Reagents
4.1.1.2.1 Magnesium oxide suspension (10 g/L): weigh 1.0g of magnesium oxide, add
100mL of water and shake until suspension is formed.
4.1.1.2.2 Boric acid absorption liquid (20 g/L).
4.1.1.2.3 Standard volumetric solution of hydrochloric acid [c(HCl)=0.010 mol/L] or
sulfuric acid [c(1/2H2SO4)=0.010 mol/L].
4.1.1.2.4 Methyl red - ethanol indicator (2 g/L).
4.1.1.2.5 Methylene blue indicator (1 g/L).
The two indicating liquids are mixed into mixed indicating liquid in an equal amount
immediately before use.
4.1.1.3 Instruments
4.1.1.3.1 Semimicro azotometer.
4.1.1.3.2 Microburette: division value is 0.01mL minimum.
4.1.1.4 Analytical procedures
4.1.1.4.1 Sample treatment: remove fat, bone and tendon of the sample, mince and mix it,
weigh about 10.0g of sample into a conical flask, add 100mL of water, shake it occasionally,
dip for 30 min and then filter and then place the filtrate in the refrigerator for use.
4.1.1.4.2 Distillation titration: place a conical flask filled with 10mL of absorption liquid
and 5~6 drops of mixed indicating liquid at the lower end of the condenser pipe and insert the
bottom into the absorption liquid surface, pipet 5.0mL of filtrate exactly into the distiller
reaction chamber, add 5mL of magnesium oxide suspension (10g/L), cover it rapidly and add
water in case of air leakage, provide steam for distillation for 5min; the absorption liquid is
titrated by hydrochloric acid standard volumetric solution (0.010 mol/L) or sulfuric acid
standard volumetric solution until the bluish violet solution is seen. The reagent blank is made
at the same time.
4.1.1.5 Result calculation
The content of volatile basic nitrogen in the sample is calculated according to Formula (1).
1 2( ) 14 1005 /100
V V cX
    ……………………………… (1)
Where,
X — the content of volatile basic nitrogen in the sample, mg/100g;
V1 — the volume of hydrochloric acid or standard sulfuric acid solution consumed from
sample solution for determination, mL;
V2 — the volume of hydrochloric acid or standard sulfuric acid solution consumed from
reagent blank, mL;
c — the exact concentration of hydrochloric acid or standard sulfuric acid solution, mol/L;
14 — the mass of nitrogen equivalent to 1.00 mL hydrochloric acid standard volumetric
solution [c(HCl)=1.000 mol/L] or sulfuric acid standard volumetric solution
[c(1/2H2SO4)=1.000 mol/L], mg;
m — The mass of the test sample, g.
The calculation results shall be accurate to three significant figures.
4.1.1.6 Precision
The absolute difference between two independent determination results under repeatability
conditions shall not exceed 10% of their arithmetic mean.
4.1.2 Microdiffusion method
4.1.2.1 Principle
The volatile nitrogenous substance may be released at 37℃ alkaline solution and absorbed
into absorption liquid, titrated with standard acid solution to calculate content.
4.1.2.2 Reagents
4.1.2.2.1 Saturated potassium carbonate solution: weigh 50g of potassium carbonate, add
50mL of water, slightly heat it for easy dissolution and use the supernate fluid.
4.1.2.2.2 Water soluble gum: weigh 10g of Arabic gum, add 10mL of water, add 5 mL of
glycerin and 5g of anhydrous potassium carbonate (or anhydrous sodium carbonate) and
make them ground evenly.
4.1.2.2.3 Absorption liquid, mixed indicator liquid, hydrochloric acid or sulfuric acid
standard volumetric solution (0.010 mol/L) are detailed in 4.1.1.2.
4.1.2.3 Instruments
Applicable to determination of hygienic indexes of dried meat fiber (Taicang style).
11 Inspection by Sensory Organs
The dried meat fiber (Taicang style) is inspected by sensory organs according to GB 2729.
12 Physical and Chemical Inspection
The water content is operated according to direct drying method in GB/T 5009.3-2003.
Cured Meat
Applicable to determination of hygienic indexes of cured meat.
13 Inspection by Sensory Organs
The cured meat is inspected by sensory organs according to GB 2730.
14 Physical and Chemical Inspection
14.1 Water content
The water content is operated according to direct drying method in GB/T 5009.3-2003.
14.2 Salt
14.2.1 Principle
The salt in the sample will be leached by carbonization or calcination method. The leach
liquor is indicated by potassium chromate liquid and titrated by standard silver nitrate
volumetric solution and the content is calcula...