Based on the different moisture, protein, starch content, ham and sausage is divided into special grade, excellent grade, ordinary grade. The starch content of special-grade products should be less than or equal to 6%; while the starch content of ordinary-grade products should be less than or equal to 10%. China General Chamber of Commerce Industry Development Department of Standards and Norms Division Director Cao Desheng told reporters that the standard for the first time to increase the standard of non-starch products, "the requirement of protein content is higher than equal to 14%."

And for cumin beef, roasted through the ridge and other smoked ham, the national standard for the first time for grading, divided into special grade, excellent and ordinary grade, which the requirements of the protein content, the special grade to be greater than or equal to 18%, the ordinary grade is greater than or equal to 12%, for the starch requirements, the special grade to be less than or equal to 2%; the ordinary grade is less than or equal to 6%.

China Meat and Food Comprehensive Research Center Li Qiqing told reporters that, so far, all meat products require starch content of less than or equal to 10%, so starch higher than 10% meat sausage should be called starch sausage later.

In the past, in the "chicken sausage", "fish sausage" in the "raw material ingredients list", will also contain part of the "pork" component. "The new standard stipulates that only chicken or fish sausage can be used. The new standard stipulates that only products made from a single ingredient, such as chicken or fish, can be named "chicken sausage" or "fish sausage".