GB 18394-2001 defines the moisture limit standard for livestock and poultry meat. In the production, processing and sales of livestock and poultry meat, the moisture content is related to the mass of meat, shelf life and consumer rights and interests. This standard specifies the reasonable range of moisture in livestock and poultry meat, and provides a basis for regulators, manufacturers and sellers to determine. By controlling the moisture limit, the quality of livestock and poultry meat can be effectively guaranteed, and the problem meat such as water-injected meat can be prevented from entering the market. Maintain the order of the meat market and ensure that consumers can buy qualified livestock and poultry meat products.