T/MXRP 001-2018 肉脯干

范围:明溪肉脯干的技术要求、生产加工过程的卫生要求、试验方法、检验规则以及标志、标识、包装、运输、贮存、保质期和召回; 主要技术内容:表2理化指标项   目指   标水分/(%)                                       ≤60.0蛋白质/（g/100g）                              ≥15氯化钠(以NaCl计)/(%)                          ≤6.0铅(Pb)/(mg/kg)                                 ＜0.5镉(Cd)/(mg/kg)                                 ＜0.1总汞(以Hg计)/(mg/kg)                           ＜0.05总砷(以As计)/(mg/kg)                           ＜0.5铬（以Cr计）/(mg/kg)                            ＜1.0苯并(α)芘/(μg/kg)                            ≤5.0N－二甲基亚硝胺/(μg/kg)                       ≤3.0亚硝酸盐按GB 2760执行