Cut fresh and frozen pork - A-Test Compliance Services Group

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Cut fresh and frozen pork

Cut fresh and frozen pork testing

After the pork is cut, the fresh or frozen lean pork processed into: neck and back muscles, front leg muscles, large row muscles, hind leg muscles and their fine division products. Due to the influence of production, processing and storage factors, safety and sanitary testing of cut frozen pork is essential.

Test items	According to the standard
Sensory requirements	GB/T 9959.2-2008（5.1）
Moisture	GB 5009.3-2010、GB 18394-2001
TVB-N	GB/T 5009.44-2003（4.1）
Inorganic arsenic	GB/T 5009.11-2003
lead	GB 5009.12-2010
Total mercury	GB/T 5009.17-2003
cadmium	GB/T 5009.15-2003
BHC and DDT	GB/T 5009.19-2008
Total number of colonies	GB 4789.2-2010
Coliform bacteria	GB 4789.3-2010
salmonella	GB 4789.4-2010
Net content	JJF 1070-2005

Niacin clenbuterol, yarn butanolamine and ractopamine .etc also included.