GB 2760-2024 National food safety standard for uses of food additives 
| Food Category No. | 08.01.02 |
|---|---|
| Food Name | Chilled meat and cold-fresh meat |
| Food name description | After slaughtering and processing live animals and poultry, the carcass is treated with cooling technology to maintain the temperature of the deep muscle center between 0 ℃ and 4 ℃. Common products such as sour meat, cold fresh meat, etc. |
| Relevant food standard | |
| Relevant food standard |
| No available additive |