GB/T 31406-2024 肉脯质量要求

ICS

67.120.10

CCS

X22

中华人民共和国国家标准

GB/T31406—2024

代替GB/T31406—2015

肉脯质量要求

Qualityrequirementsfordriedmeatslice

2024-09-29发布2026-04-01实施

国家市场监督管理总局

发布

国家标准化管理委员会

GB/T31406—2024

目次

前言

Ⅲ

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1

范围

1

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2

规范性引用文件

1

······················································································

3

术语和定义

1

···························································································

4

产品分类

2

······························································································

4.1

肉脯

2

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4.2

肉糜脯

2

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5

原辅料和投料要求

2

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5.1

原料

2

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5.2

辅料

2

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5.3

投料要求

2

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6

技术要求

2

······························································································

6.1

感官要求

2

·························································································

6.2

理化指标

2

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6.3

净含量

3

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7

生产加工管理

3

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8

检验方法

3

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8.1

感官检验

3

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8.2

理化检验

3

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8.3

净含量

3

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9

检验规则

4

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9.1

组批

4

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9.2

抽样

4

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9.3

出厂检验

4

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9.4

型式检验

4

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9.5

判定规则

4

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10

标签和标志

4

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10.1

标签

4

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10.2

标志

4

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11

包装

4

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12

运输

5

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13

贮存

5

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参考文献

6

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Ⅰ

GB/T31406—2024

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等

文件。

本文件代替GB/T31406—2015《肉脯》，与GB/T31406—2015相比，除结构调整和编辑性改动

外，主要技术变化如下：

—更改了肉脯、肉糜脯的术语和定义（见3.1、3.2，2015年版的3.1、3.2）；

—删除了摊筛的术语和定义（见2015年版的3.5）；

—更改了产品分类（见第4章，2015年版的第4章）；

—更改了原料、辅料要求（见5.1、5.2，2015年版的5.1、5.2）；

—删除了食品添加剂要求（见2015年版的5.3）；

—增加了投料要求（见5.3）；

—更改了感官要求（见6.1，2015年版的5.4）；

—更改了理化指标（见6.2，2015年版的5.5）；

—删除了卫生指标（见2015年版的5.6）；

—删除了生产加工过程的卫生要求（见2015年版的5.8）；

—更改了净含量（见6.3，2015年版的5.7）；

—增加了生产加工管理要求（见第7章）；

—更改了脂肪检验方法（见8.2.2，2015年版的6.2.2）；

—更改了氯化物检验方法（见8.2.4，2015年版的6.2.4）；

—删除了卫生指标检验方法（见2015年版的6.3）；

—更改了组批、抽样要求（见9.1、9.2，2015年版的7.1、7.2）；

—更改了出厂检验要求（见9.3，2015年版的7.3.1）；

—更改了型式检验要求（见9.4，2015年版的7.3.2）；

—更改了判定规则（见9.5，2015年版的7.4）；

—更改了标签和标志要求（见第10章，2015年版第8章）；

—更改了包装要求（见第11章，2015年版第9章）；

—更改了贮存要求（见第13章，2015年版第11章）；

—删除了销售要求（见2015年版第12章）。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由中国商业联合会提出。

本文件由全国肉禽蛋制品标准化技术委员会（SAC/TC399）归口。

本文件起草单位：广东真美食品股份有限公司、江苏双鱼食品有限公司、三只松鼠股份有限公司、

福建御厨食品有限公司、杭州郝姆斯食品有限公司、浙江麦尚食品有限公司、味斯美食品科技（安吉）

有限公司、成都希望食品有限公司、上海来伊份股份有限公司、江苏费氏集团股份有限公司、四川高金

实业集团股份有限公司、福建兴国味食品有限公司、倍思特食品（苏州）有限公司、南通玉兔集团有限

公司、广州皇上皇集团股份有限公司肉食制品厂、临沂金锣文瑞食品有限公司、广州酒家集团利口福食

品有限公司、福建省力诚食品有限公司、浙江开心猫食品有限公司、贵州省登军天下食品有限公司、

厦门银祥集团有限公司、中国肉类协会、合肥工业大学、中国肉类食品综合研究中心、创味舌尖冻干食

品科技(中山)有限公司、江苏味巴哥食品股份有限公司、广西华测检测认证有限公司、上海微谱检测认

Ⅲ

GB/T31406—2024

证有限公司、中检科（上海）测试技术有限公司、四川赛纳斯分析检测有限公司、中国商业联合会。

本文件主要起草人：庄佳园、褚洁明、宗子兵、佟健、王强、钮忠华、蔚盛超、姜勇、张丽华、

费红军、张春、汪登军、顾建芳、黄海波、黄迪、倪来学、王伟、王勇、何长太、张海滨、张志刚、

刘蕾、王兆明、李聪、赵冰、王守伟、王乐、吴永恒、雷敏芝、张文跃、覃宏波、郭钧、赵金芝、

项学明、刘振宇、鲁振。

本文件及其所代替文件的历次版本发布情况为：

—2015年首次发布为GB/T31406—2015；

—本次为第一次修订。

Ⅳ

GB/T31406—2024

肉脯质量要求

1范围

本文件给出了肉脯的产品分类，规定了肉脯的原辅料和投料要求、技术要求、生产加工管理、检验

规则、标签和标志、包装、运输、贮存，描述了检验方法。

本文件适用于肉脯、肉糜脯的产品生产和检验。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB/T191包装储运图示标志

GB5009.3食品安全国家标准食品中水分的测定

GB5009.5食品安全国家标准食品中蛋白质的测定

GB5009.6食品安全国家标准食品中脂肪的测定

GB5009.44食品安全国家标准食品中氯化物的测定

GB/T6543运输包装用单瓦楞纸箱和双瓦楞纸箱

GB/T9695.31肉制品总糖含量测定

JJF1070定量包装商品净含量计量检验规则

3术语和定义

下列术语和定义适用于本文件。

3.1

肉脯driedmeatslice

以单一畜、禽瘦肉为主要原料，经修整、切片、调味、腌制、摊筛、烘干、烤制等工艺制成的熟肉

制品。

3.2

肉糜脯driedmincedmeatslice

以单一畜、禽肉为主要原料，经修整、绞碎、调味、腌制、摊筛（或成型）、烘干、烤制等工艺制

成的熟肉制品。

3.3

焦片scorchedmeatslice

烤制时温度过高，呈黑焦状的肉片。

3.4

生片rawmeatslice

经烤制而未熟的肉片。

1