Abstract：There is a bewildering variety of meat products that are produced in China with increasing consumer popularity.
Meat products are characterized by high fat, high protein, multiple minerals and multiple vitamins. The safety of meat
products depends on their own nutritional profiles. In this paper, we summarize and interpret the Chinese national standard
methods for the detection of some physicochemical parameters commonly used to evaluate the quality and safety of meat
products such as water, fat, protein, acid value, peroxide value, chloride and nitrite, and meat preservatives sorbic acid and
benzoic acid. Moreover, the key points of each measurement are put forward in the hope of providing some evidence on food
and drug inspection.
张恬静，阳庆华，杨 颖. 对肉制品检测国家标准方法的解读[J]. 肉类研究, 2016, 30(7): 39-43.
ZHANG Tianjing, YANG Qinghua, YANG Ying. Interpretation of Chinese National Standard Methods for Quality Detection of Meat Products. Meat Research, 2016, 30(7): 39-43.
