Comparative Analysis on Western-Style Sausage Product Standards between China and Japan
LIU Buyu, CHEN Lihong, TANG Honggang, TAO Fei, CAO Guangtian, YANG Yunyun, YANG Huijuan
1.College of Standardization, China Jiliang University, Hangzhou 310018, China; 2.College of Agriculture and Food Science, Zhejiang A&F University, Hangzhou 311300, China; 3.Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Abstract：Western-style sausage is a kind of modern meat product popular among consumers. Because of its convenient consumption, wide range of varieties and long shelf life, China has a considerable consumption and trading profit of westernstyle sausage and sells western-style sausage to Japan, accounting for a high proportion of the western-style sausage import market in Japan. This paper presents a comparative evaluation between China’s western-style sausage product standards and those of Japan in terms of indicator settings, key indicator values, and revision frequency. It points out that China’s standards lag behind those of Japan in regulations on shape, key indicators and revision frequency. Therefore, in order to provide reference for the international trade of western-style sausage, China should build new standard systems for western-style sausage products, speed up revising the existing relevant standards and improve the requirements and indicators for quality evaluation.
刘步瑜，陈黎洪，唐宏刚，陶 菲，曹广添，杨芸芸，杨慧娟. 中日西式香肠产品标准对比分析[J]. 肉类研究, 2020, 34(9): 81-87.
LIU Buyu, CHEN Lihong, TANG Honggang, TAO Fei, CAO Guangtian, YANG Yunyun, YANG Huijuan. Comparative Analysis on Western-Style Sausage Product Standards between China and Japan. Meat Research, 2020, 34(9): 81-87.
2020, Vol. 34 
