GB/T 13515-2026 General quality requirements for canned ham English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 13515-2026
Replaces GB/T 13515-2008
General quality requirements for canned ham
火腿罐头质量通则
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification and Codes
5 Raw and Auxiliary Materials
6 Requirements
7 Test Methods
8 Inspection Rules
9 Labeling, Packaging, Marking, Transportation and Storage
General Quality Rule for Canned Ham
1 Scope
This document specifies the requirements for raw and auxiliary materials, sensory requirements, physicochemical indicators, inspection rules, as well as the content of labeling, packaging, marking, transportation, and storage for canned ham, describes the corresponding test methods, and provides product classification and codes for technical specifications.
This document applies to the production, inspection, and sale of canned ham.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 317 White granulated sugar
GB 5009.5 National Food Safety Standard – Determination of protein in foods
GB 5009.6 National Food Safety Standard – Determination of fat in foods
GB 5009.44 National Food Safety Standard – Determination of chloride in foods
GB/T 5461 Edible salt
GB 5749 Standards for drinking water quality
GB/T 9959.1 Fresh and frozen pork and by-products – Part 1: Side pork
GB/T 9959.2 Fresh and frozen pork lean – Cuts
GB/T 10786 Test methods of canned food
GB/T 45535 Quality requirements for Chinese hams
QB/T 1006 Inspection rules for canned food
QB/T 4631 Packaging, marking, transportation and storage for canned food
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
canned ham
A canned food product made from processed, cured, and/or fermented pork hind legs or processed pork lean, prepared, with or without the addition of auxiliary materials.
3.2
canned western style ham
canned ham
Canned ham (3.1) made from processed pork lean, prepared, with or without processes such as brine injection (tenderizing), curing, pre-cooking, smoking, trimming, and slicing.
3.3
canned Chinese ham
Canned ham (3.1) made from cured and fermented pork hind legs, combined with auxiliary materials, processed through steps including washing, bone removal, and slicing/cutting.
Note: Includes products such as Jinhua ham cans, Xuanwei ham cans (Yunnan ham cans), etc.
3.4
fat
Fat tissue present in the finished product, with a cross-section greater than 2 cm², resulting from incomplete trimming of raw materials.
3.5
pinprick
Yellowish needle marks left on the meat tissue from the inspection needle piercing process.
4 Product Classification and Codes
4.1 Product Classification
4.1.1 Canned Western Style Ham
Differentiated by the shape of the contents:
—— Whole pack: Canned ham prepared through processes including injection of brine (tenderizing), tumbling, and curing.
—— Sliced: Canned ham prepared through processes including curing, pre-cooking, smoking, and sliced into round pieces.
4.1.2 Canned Chinese Ham
Differentiated by the shape of the contents:
—— Sliced: Canned ham processed into slices with a thickness of 2.5 mm ~ 4.0 mm.
—— Chunked: Canned ham processed into chunks with a thickness of 20 mm ~ 40 mm.
—— Diced: Canned ham processed into irregular dices with the longest side ≤ 10 mm.
4.2 Product Codes
Should be marked according to actual needs, referencing GB/T 41900.
5 Raw and Auxiliary Materials
5.1 Pork
5.1.1 For canned western style ham: Shall comply with the provisions of GB/T 9959.1 or GB/T 9959.2.
5.1.2 For canned Chinese ham: Shall comply with the provisions of GB/T 45535.
5.2 Edible Salt
Shall comply with the provisions of GB/T 5461.
5.3 White Granulated Sugar
Shall comply with the provisions of GB/T 317.
5.4 Water
Shall comply with the provisions of GB 5749.
5.5 Other Raw and Auxiliary Materials
Shall comply with the provisions of the corresponding standards.
6 Requirements
6.1 Sensory Requirements
6.1.1 Canned Western Style Ham
Shall comply with the requirements in Table 1.
6.1.2 Canned Chinese Ham
Shall comply with the requirements in Table 2.
6.2 Physicochemical Indicators
Shall comply with the requirements in Table 3.
6.3 Net Content
Standard
GB/T 13515-2026 General quality requirements for canned ham (English Version)
GB/T 13515-2026 General quality requirements for canned ham English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 13515-2026
Replaces GB/T 13515-2008
General quality requirements for canned ham
火腿罐头质量通则
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification and Codes
5 Raw and Auxiliary Materials
6 Requirements
7 Test Methods
8 Inspection Rules
9 Labeling, Packaging, Marking, Transportation and Storage
General Quality Rule for Canned Ham
1 Scope
This document specifies the requirements for raw and auxiliary materials, sensory requirements, physicochemical indicators, inspection rules, as well as the content of labeling, packaging, marking, transportation, and storage for canned ham, describes the corresponding test methods, and provides product classification and codes for technical specifications.
This document applies to the production, inspection, and sale of canned ham.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 317 White granulated sugar
GB 5009.5 National Food Safety Standard – Determination of protein in foods
GB 5009.6 National Food Safety Standard – Determination of fat in foods
GB 5009.44 National Food Safety Standard – Determination of chloride in foods
GB/T 5461 Edible salt
GB 5749 Standards for drinking water quality
GB/T 9959.1 Fresh and frozen pork and by-products – Part 1: Side pork
GB/T 9959.2 Fresh and frozen pork lean – Cuts
GB/T 10786 Test methods of canned food
GB/T 45535 Quality requirements for Chinese hams
QB/T 1006 Inspection rules for canned food
QB/T 4631 Packaging, marking, transportation and storage for canned food
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
canned ham
A canned food product made from processed, cured, and/or fermented pork hind legs or processed pork lean, prepared, with or without the addition of auxiliary materials.
3.2
canned western style ham
canned ham
Canned ham (3.1) made from processed pork lean, prepared, with or without processes such as brine injection (tenderizing), curing, pre-cooking, smoking, trimming, and slicing.
3.3
canned Chinese ham
Canned ham (3.1) made from cured and fermented pork hind legs, combined with auxiliary materials, processed through steps including washing, bone removal, and slicing/cutting.
Note: Includes products such as Jinhua ham cans, Xuanwei ham cans (Yunnan ham cans), etc.
3.4
fat
Fat tissue present in the finished product, with a cross-section greater than 2 cm², resulting from incomplete trimming of raw materials.
3.5
pinprick
Yellowish needle marks left on the meat tissue from the inspection needle piercing process.
4 Product Classification and Codes
4.1 Product Classification
4.1.1 Canned Western Style Ham
Differentiated by the shape of the contents:
—— Whole pack: Canned ham prepared through processes including injection of brine (tenderizing), tumbling, and curing.
—— Sliced: Canned ham prepared through processes including curing, pre-cooking, smoking, and sliced into round pieces.
4.1.2 Canned Chinese Ham
Differentiated by the shape of the contents:
—— Sliced: Canned ham processed into slices with a thickness of 2.5 mm ~ 4.0 mm.
—— Chunked: Canned ham processed into chunks with a thickness of 20 mm ~ 40 mm.
—— Diced: Canned ham processed into irregular dices with the longest side ≤ 10 mm.
4.2 Product Codes
Should be marked according to actual needs, referencing GB/T 41900.
5 Raw and Auxiliary Materials
5.1 Pork
5.1.1 For canned western style ham: Shall comply with the provisions of GB/T 9959.1 or GB/T 9959.2.
5.1.2 For canned Chinese ham: Shall comply with the provisions of GB/T 45535.
5.2 Edible Salt
Shall comply with the provisions of GB/T 5461.
5.3 White Granulated Sugar
Shall comply with the provisions of GB/T 317.
5.4 Water
Shall comply with the provisions of GB 5749.
5.5 Other Raw and Auxiliary Materials
Shall comply with the provisions of the corresponding standards.
6 Requirements
6.1 Sensory Requirements
6.1.1 Canned Western Style Ham
Shall comply with the requirements in Table 1.
6.1.2 Canned Chinese Ham
Shall comply with the requirements in Table 2.
6.2 Physicochemical Indicators
Shall comply with the requirements in Table 3.
6.3 Net Content
