Which is the best standard for ham sausage execution

The selection of ham sausage execution standards should be determined based on the product type and purpose. Common standards include GB/T20712, SB/T10279, GB2730, etc. GB/T20712 is applicable to high-temperature sausages, SB/T10279 is applicable to low-temperature sausages, and GB2730 is the basic food safety standard. When making a purchase, it is necessary to make a comprehensive judgment based on the product process, storage conditions, and nutritional requirements.

The execution standard GB/T20712 for high-temperature ham sausages has clear requirements for the content of raw meat, protein ratio, and the use of additives, making it suitable for scenarios where it needs to be stored at room temperature and has a longer shelf life. High temperature sterilization in its process can effectively inactivate microorganisms, but may affect the retention of some nutrients. Low temperature ham sausages comply with the standard SB/T10279, which requires strict cold chain preservation and preserves more of the original flavor and nutrition of the meat. They are suitable for short-term consumption and have complete refrigeration conditions. GB2730, as a general food safety standard, has unified regulations on the limit of nitrite and other additives, which is a basic requirement that all types of ham sausages must comply with.

It is recommended to prioritize products that are clearly labeled and comply with standards, and pay attention to checking the meat content and additive information in the ingredient list. Daily consumption should control frequency and single intake, and be balanced with fresh vegetables and fruits for nutrition. Special populations such as children, pregnant women, or hypertensive patients should choose low salt and low-fat products and pay attention to the appropriate population instructions indicated on the packaging. Strictly follow the temperature conditions indicated on the product label when storing, and consume as soon as possible after opening.