We firmly believe that product quality is the foundation of our business, and third-party testing and reporting are a powerful reflection of our commitment to product quality, which is critical to every step of the way. To ensure the quality and safety of pork products, countries and regions have developed a series of detailed pork testing standards. These standards aim to regulate the production, processing and marketing of pork and protect the health of consumers. So, what are the standards for pork testing?
Microbiological standards are a vital part of pork testing. For example, the U.S. Department of Agriculture (USDA) has set standards for the detection of pathogenic microorganisms such as Salmonella and Listeria monocytogenes in pork. China's GB 2707-2016 "National Food Safety Standard for Fresh (Frozen) Meat" also clearly stipulates the allowable limits of E. coli and Salmonella in fresh (frozen) pork. The development and enforcement of these microbial standards can help reduce the incidence of foodborne illness and protect public health.
The standard of chemical contaminants is also a non-negligible part of pork testing. The content limits of heavy metals such as lead, cadmium, mercury, etc. are clearly stipulated in national standards. For example, the Chinese standard GB 2762-2017 "National Food Safety Standard Limits for Contaminants in Food" stipulates that the content of lead in pork must not exceed 05mg/kg。In addition, there are also certain limit requirements for veterinary drug residues, pesticide residues and other toxic and harmful substances. Compliance with these chemical contaminant standards ensures that pork products do not pose a health risk to consumers due to excessive levels of hazardous substances.
Although the standard of nutritional content is not directly related to the safety of pork, it is equally important to ensure its nutritional value and quality. The content of protein, fat, moisture and other components in pork is an important indicator to measure its quality. Different grades of pork products have different requirements for their protein and fat content, which are usually specified by the relevant national or regional standards. For example, high-grade pork tends to have higher protein and lower fat content, making it suitable for consumers with higher requirements for meat quality.
Although there is no uniform and standardized requirement for sensory evaluation, it is still an indispensable part of pork quality assessment. Fresh pork should have a normal red color, no odor, and a firm and elastic texture. Through sensory evaluation, we can preliminarily judge whether the pork is fresh and whether there are signs of spoilage, so as to ensure our eating experience and safety to a certain extent.
As our focus on animal welfare and sustainable production increases, some countries have also begun to develop standards for pork production, such as restricting the use of certain antibiotics and hormones, and requiring adequate space for animals. The development of these standards is not only a respect for animal welfare, but also helps to improve the overall quality of pork and consumer satisfaction.
Pork testing standards cover a wide range of aspects such as microorganisms, chemical contaminants, nutrients and organoleptic qualities. These standards provide clear guidance for the production and quality control of pork, and through strict implementation of these standards, the safety and quality of pork products can be effectively guaranteed to meet the needs of consumers. At the same time, with the development of society and the improvement of consumer awareness, the standards of pork testing will be constantly updated and improved to meet the new market demand and challenges.