Baier Meat Products Testing Service
Meat products are an important source of protein in the daily diet, and their safety and quality are directly linked to public health, market integrity, and industry development. Meat product testing is therefore a critical step in safeguarding these areas.
Meat products mainly include prefabricated meat products and cooked meat products. As a professional third-party testing company, Baier Testing is capable of providing customers with professional testing technology and scientific production guidance.
Specific Benefits:
Ⅰ. Safeguarding consumers' health and safety, and building a solid "firewall" for food consumption
Meat products are prone to contamination by harmful substances or quality issues during production, processing, transportation, storage, and other links. Testing can accurately identify risks and prevent health hazards, specifically in the following ways:
Screening for microbial contamination: By testing for pathogenic bacteria such as Salmonella, Staphylococcus aureus, and Listeria monocytogenes, we can prevent diseases like acute gastroenteritis and food poisoning caused by consuming contaminated meat products. This is particularly important for protecting the health of populations with low immunity, such as the elderly, children, and pregnant women.
Controlling harmful chemical substances: Targeting issues such as veterinary drug residues, pesticide residues, heavy metals, and excessive additives, testing can timely detect products that exceed standards. This avoids damage to the liver and kidneys caused by long-term consumption, as well as reduces the risk of chronic diseases.
Preventing spoilage risks: By testing indicators such as moisture content, acid value, and peroxide value, we can determine whether meat products have undergone spoilage and deterioration due to improper storage, thus preventing gastrointestinal discomfort after consumption.
II. Assisting Enterprises in Compliant Production and Avoiding Operational Risks
The production of meat products must comply with regulatory requirements such as the National Food Safety Standard for Cooked Meat Products and the National Food Safety Standard for Cured Meat Products. Testing serves as a crucial pillar for enterprises to achieve compliance, specifically in the following aspects:
Proactively identifying issues: By conducting raw meat testing and semi-finished product testing during the production process, enterprises can promptly detect low-quality raw materials and potential hazards in production and processing. This prevents situations where large costs are invested in production only to have products recalled due to non-compliance, thereby reducing economic losses.
Avoiding legal liabilities: If an enterprise fails to conduct testing and allows non-compliant products to enter the market, it may face fines from regulators, suspension of production for rectification, or even bear compensation liabilities to consumers. In contrast, standardized testing can provide enterprises with "compliance evidence," reducing legal risks.
Enhancing brand reputation: Regularly publishing test reports can strengthen consumers’ trust in the brand. This distinguishes the enterprise’s products from those of "untested, unprotected" small unregulated workshops, helping the enterprise establish a "safe and reliable" image and improve market competitiveness.
III. Promoting Industry Upgrade and Development, and Enhancing Overall Quality
Long-term and standardized meat product testing can drive the industry’s transformation from "quantity-focused" to "quality-focused" and support the high-quality development of the sector, specifically in the following ways:
Boosting technological advancement: To meet testing standards, enterprises are required to upgrade their production technologies. This pushes the industry to shift from "traditional processing" to "green, safe, and efficient" practices, for example, adopting low-temperature sterilization technologies that reduce microbial risks while preserving nutritional value, or applying intelligent monitoring systems to control additive dosages precisely.
Improving the standard system: New issues identified during testing (such as emerging pesticide residues or previously unregulated contaminants) can be fed back to standard-setting authorities (e.g., national food safety standardization committees). This feedback facilitates the update and optimization of national standards, making quality requirements more targeted and actionable for the industry, and closing gaps between existing standards and real-world safety risks.
Facilitating industrial scaling: Enhanced testing capabilities help reduce testing costs for small and medium-sized enterprises (SMEs). By providing accessible, cost-effective testing services, more SMEs can meet compliance requirements—breaking the cycle of "small-scale, scattered, and unstandardized" operations that have long plagued the industry. This promotes the development of large-scale, standardized production clusters, ultimately enhancing the overall competitiveness of China’s meat products in both domestic and international markets.
The following outlines the key standards and testing parameters Baier uses for cooked meat products, provided for informational purposes:
| Standard No. | No. | Testing Item | Testing Method |
| GB 2726-2016 National Food Safety Standard for Cooked Meat Products GB/T 23586-2022 National Recommended Standard for General Quality of Braised/Preserved Meat Products GB/T 23968-2022 National Recommended Standard for General Quality of Dried Meat Floss GB/T 23969-2022 National Recommended Standard for General Quality of Dried Meat Slices GB/T 20711-2022 National Recommended Standard for General Quality of Cooked Smoked Ham GB/T 20712-2022 National Recommended Standard for General Quality of Ham Sausages GB/T 31406-2015 National Recommended Standard for Dried Meat Chips SB/T 10279-2017 Industrial Recommended Standard of the Ministry of Commerce for Cooked Smoked Sausages SB/T 10381-2012 Industrial Recommended Standard of the Ministry of Commerce for Vacuum Soft-Packaged Braised Meat Products SB/T 10611-2011 Industrial Recommended Standard of the Ministry of Commerce for Braised Chicken ......... |
1 | Sensory Requirements | / |
| 2 | Protein | GB 5009.5 | |
| 3 | Moisture | GB 5009.3 | |
| 4 | Fat | GB 5009.6 | |
| 5 | Starch | GB 5009.9 | |
| 6 | Salt | GB 5009.44 | |
| 8 | Total Sugar (calculated as Sucrose) | GB/T 9695.31 | |
| 9 | Lead (calculated as Pb) | GB 5009.12 | |
| 10 | Cadmium (calculated as Cd) | GB 5009.15 | |
| 11 | Chromium (calculated as Cr) | GB 5009.123 | |
| 12 | Total Arsenic (calculated as As) | GB 5009.11 | |
| 13 | N-Nitrosodimethylamine | GB 5009.26 | |
| 14 | Total Colony Count | GB 4789.2 | |
| 15 | Coliforms | GB 4789.3 | |
| 16 | Salmonella | GB 4789.4 | |
| 17 | Staphylococcus aureus | GB 4789.10 | |
| 18 | Listeria monocytogenes | GB 4789.30 | |
| 19 | Diarrheagenic Escherichia coli | GB 4789.6 | |
| 20 | Benzoic Acid and Its Sodium Salt (calculated as Benzoic Acid) | GB 5009.28 | |
| 21 | Sorbic Acid and Its Potassium Salt (calculated as Sorbic Acid) | GB 5009.28 | |
| 22 | Sodium Saccharin (calculated as Saccharin) | GB 5009.28 | |
| 23 | Dehydroacetic Acid and Its Sodium Salt (calculated as Dehydroacetic Acid) | GB 5009.121 | |
| 24 | Natamycin | GB 5009.286 | |
| 25 | Nitrite (calculated as Sodium Nitrite) | GB 5009.33 | |
| 26 | Sum of the Ratios of Each Preservative's Usage to Its Maximum Allowable Usage (When Preservatives Are Used in Combination) | / | |
| 27 | Synthetic Colorants (Tartrazine, Sunset Yellow, Ponceau 4R, Allura Red, Amaranth, Acid Red) | GB 5009.35 | |
| 28 | Chloramphenicol | GB/T 22338 | |
| 29 | Commercial Sterility | GB 4789.26 | |
| 30 | Labeling | GB 7718、GB 28050 | |
| 31 | Nutrition Labeling | ||
| 32 | Net Content | JJF 1070 | |
| 33 | And other items... |
About Baier Testing
Baier Testing, located in Shandong Province, a major agri-food production region of China, is a leading food testing laboratory. Covering 39 major categories of food, Baier provides testing services for agri-food, food additives, health supplements, and food-related products across all stages from production and distribution to catering. With efficient, comprehensive, and precise service, Baier is committed to safeguarding food safety from farm to table.