范围:本标准规定了余庆剔骨鸭的术语和定义、产品分类、技术要求（检验方法）、检验规则及标签、标 志、包装、运输和贮存。 本标准适用于余庆剔骨鸭; 主要技术内容:理化指标项  目                                                            指  标                                 检验方法速冻类              熟制类挥发性盐基氮a/（mg/100 g)                  ≤  15                 —                       GB 5009.228鸭肉含量/（g/100g）                             —                   ≥60                            附录A蛋白质b/（g/100g）                              —                   ≥15                        GB 5009.5酸价（以脂肪计）/（（KOH）mg/g）       —                   ≤ 5                       GB 5009.229过氧化值（以脂肪计）/（g/100g）           —                   ≤0.25                    GB 5009.227总砷（以As计）/（mg/kg）                   ≤0.5                 ≤0.5                      GB 5009.11铅（以Pb计）/（mg/kg）                      ≤ 0.2                 ≤0.5                     GB 5009.12镉（以Cd计）/（mg/kg）                     ≤  0.1                ≤ 0.1                     GB 5009.15铬（以Cr计）/（mg/kg）                       ≤  1.0                 ≤1.0                   GB 5009.123总汞（以Hg计）/（mg/kg）                   ≤  0.05               —                        GB 5009.17N-二甲基亚硝胺/(μg/kg)                          —                    ≤3.0                     GB 5009.26注：划有“—”者不做检测。a 仅限肌肉组织；b 仅限鸭肉部分。微生物限量项  目a                                             采样方案b及限量                                    检验方法n       c          m              M菌落总数/（CFU/g）                     5       2      10000        100000                     GB 4789.2大肠菌群/（CFU/g）                     5       2         10              100                       GB 4789.3沙门氏菌/（25g）                        5       0          0                —                        GB 4789.4单核细胞增生李斯特氏菌/ （25g）  5       0          0                —                        GB 4789.30金黄色葡萄球菌/（CFU/g）            5       1       100            1000                   GB 4789.10第二法a 所有微生物项目仅限于熟制类剔骨鸭；b 样品的采集及处理按GB 4789.1执行