GB/T 17236-2019 PDF English
US$135.00 · In stock · Download in 9 secondsGB/T 17236-2019: Operating procedures of livestock and poultry slaughtering - Pig Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB/T 17236: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 17236-2019 | English | 135 |
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Operating procedures of livestock and poultry slaughtering - Pig
| Valid |
| GB/T 17236-2008 | English | 399 |
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Operating procedures of pig-slaughtering
| Obsolete |
| GB/T 17236-1998 | English | 319 |
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The operating procedures of pig-slaughtering
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GB/T 17236-2019: Operating procedures of livestock and poultry slaughtering - Pig---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT17236-2019
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
Replacing GB/T 17236-2008
Operating procedures of livestock and poultry
slaughtering - Pig
ISSUED ON: MARCH 25, 2019
IMPLEMENTED ON: OCTOBER 01, 2019
Issued by: State Administration for Market Regulation;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 5
4 Pre-slaughter requirements ... 6
5 Operating procedures and requirements of slaughtering ... 6
6 Packaging, labeling, marking and storage ... 13
7 Other requirements ... 13
Operating procedures of livestock and poultry
slaughtering - Pig
1 Scope
This Standard specifies the terms and definitions of pig slaughtering, pre-
slaughter requirements, operating procedures and requirements of
slaughtering, packaging, labeling, marking and storage, and other requirements.
This Standard applies to the slaughter operations of designated pig slaughter
and processing factories (plants).
2 Normative references
The following documents are indispensable for the application of this document.
For dated references, only the dated version applies to this document. For
undated references, the latest edition (including all amendments) applies to this
document.
GB/T 191, Packaging - Pictorial marking for handling of goods
GB 12694, Hygienic specifications of meat packing plant
GB/T 17996, Code for product quality inspection for pig in slaughtering
GB/T 19480, Terms of meat and meat products
Regulations on the Administration of Slaughtering of Pigs (Ministry of
Agriculture Veterinary Bureau Document [2010] No. 27 Appendix 1)
Technical specifications for harmless treatment of dead and diseased
animals (Ministry of Agriculture Veterinary Bureau Document [2017] No.
25)
3 Terms and definitions
Terms and definitions determined by GB 12694, GB/T 19480 and the following
ones are applicable to this document.
3.1 Pig body
The pig's body after being stunned and bleeding.
d) Pre-peel rump skin: first cut a small piece of skin from the tip of the rump
cortex; use hand to tighten it; cut in sequence; then, peel off the rump skin
and tail head skin on both sides;
e) Peel the whole skin: peel off the left and right sides separately. When
peeling the right side, use one hand to tighten and flatten the rear bumper
belly; peel off the hind leg skin, belly skin and front leg skin in order; when
peeling the left side, use one hand to tighten the neck skin; peel off the
neck skin, front leg skin, belly and hind leg skin; use the back of a knife
blade to separate the back skin and spine fat; pull out the whole skin.
5.3.3 Mechanical peeling
The peeling operating procedures are as follows:
a) According to the performance of the peeling machine, pre-peel one side
or both sides to determine the pre-peeling area;
b) According to the requirements of a), b), c), and d) in 5.3.2, prick belly; pre-
peel front leg skin; pre-peel hind leg skin; pre-peel rump skin;
c) After pre-peeling the belly, flatten and tighten the pre-peeled pork skin; put
it into the bayonet of the peeling equipment; start the peeling equipment;
d) Perform water rinsing and peeling simultaneously; control the cutting
depth of the knife according to the thickness of the skin. The skin should
not be cut off; less fat shall be included.
5.4 Scalding and dehairing
5.4.1 Use steam scalding tunnel or soaking pool method for scalding. Adjust
the scalding temperature and time according to the size, variety and seasonal
differences of pig body. The scalding operation is as follows:
a) Steam scalding tunnel: adjust the temperature in the tunnel to 59 °C ~
62 °C; the scalding time is 6 min ~ 8 min;
b) Scalding pool: adjust the water temperature to 58 °C ~ 63 °C; the scalding
time is 3 min ~ 6 min; there shall be an overflow gap and a device for
supplementing water purification. The water in the scalding pool is
changed 1 time ~ 2 times a day according to the sanitary conditions.
During the scalding process, the pig body shall not sink to the bottom, be
scalded raw or tough.
5.4.2 Use dehairing equipment for dehairing. After dehairing, the pig body
should have no floating hair, no mechanical damage and no exfoliation
phenomenon.
and right masseter for about 3 cm ~ 4 cm; then, cut the neck meat 6 cm ~
7 cm away from the chin mole; remove the pig head;
b) Remove swine head: use a knife to cut the skin and flesh from the back
of the two ears (0.5 cm ~ 1 cm from the root of the ear); then, use hand to
press down; use the knife to close the occiput to cut off the pig's head.
5.9.4 Remove feet
Cut the front feet from the wrist joint; cut the hind feet from the tarsal joint; cut
the associated tissues. The section of the pig should be neat.
5.10 Cutting of around anus
Pierce the knife into the periphery of the anus and cut into a circle. Take out the
large intestine and vertically place into the pelvis or use the anus-opening
device to align the pig's anus; then, place the probe deep into the anus; activate
the switch; use a circular knife to separate the rectum from the pig body. There
shall be less meat around the anus; the intestine head shall be separated from
the sphincter; the rectum shall not be cut.
5.11 Evisceration
5.11.1 Prick chest and paunch: prick the sternum along the middle of the chest
from the bleeding port; from top to bottom along the midline of the belly, with
the handle of the knife inward and the tip of the knife outward, pull out the
genitals and cut; the offal shall not be stabbed. Bleeding mouth, chest picking,
and paunch mouth should be connected in a line.
5.11.2 Pull rectum and cut bladder: grasp the rectum in one hand, and cut the
mesentery and ligaments in the other hand with a knife; then, cut the bladder.
The rectum shall not be pierced.
5.11.3 Take intestines and stomach (belly): grasp the mesentery and the large
elbow of the stomach with one hand; cut the mesangial tissue and the intestines
and stomach near the kidney from the pig body in the other hand; cut the
ligaments and esophagus; do not pierce the intestines, stomach, and
gallbladder.
5.11.4 Take the heart, liver, and lungs: grasp the liver in one hand and the knife
in the other, to cut the diaphragm on both sides; take the diaphragm muscle
angle for examination. Press down the liver with one hand; use a knife to cut
the ligament that connects the chest cavity and the neck with the other hand;
take out the esophagus, trachea, heart, liver, and lungs without breaking them.
Remove the thyroid gland.
stomach; then, use the gastric lavage equipment or running water to rinse the
turned stomach clean.
5.16.4 Pull the small intestine
Pull out the small intestine from the section of the stomach; hold the flower oil
in one hand, and hang the end of the small intestine on the side of the operating
table with the other hand; remove the feces from top to bottom; do not pull apart
or pull messy during the operation. The pulled-out small intestine shall be
cleared of intestinal dirt in time.
5.16.5 Pull the large intestine
Straighten the large intestine; tear the flower oil (crown oil) from the end of the
colon to about 2 cm from the junction of the cecum and the small intestine; cut
off; tie a knot. It shall not cause damage to the cecum and excessive residual
oil. Wash the large intestine; grasp one end of the intestine with one hand;
squeeze out the feces from the top with the other hand; turn out a small part of
the large intestine; use one hand and two fingers to open the intestine; pour
water into the large intestine to make the intestine fall; turn automatically;
special equipment can be used for turnover and washing. The cleaned and
tidied large intestine shall not carry fecal dirt.
5.16.6 Remove pancreas
Prick from the head of the pancreas; use a knife to peel off the membrane and
fat; then, extract the pancreas; do not use water to wash the pancreas, to avoid
hydrolysis.
5.17 Pre-cooling
Send the demi-carcass pork into the cooling room for pre-cooling. One-stage
pre-cooling or two-stage pre-cooling process can be used:
a) One-stage pre-cooling. The relative humidity in the cooling room is 75% ~
95%; the temperature is 0 °C ~ 4 °C; the interval between demi-carcass
pork is not less than 3 cm; the time is 16 h ~ 24 h, until the center
temperature of the hind legs is cooled to below 7 °C.
b) Two-stage pre-cooling. Rapid cooling: send the demi-carcass pork into the
rapid cooling room below -15 °C for cooling for 1.5 h ~ 2 h; then, put into
the 0 °C ~ 4 °C cooling room for pre-cooling. Pre-cooling: the relative
humidity in the cooling room is 75% ~ 95%; the temperature is 0 °C ~ 4 °C;
the interval between demi-carcass pork is not less than 3 cm; the time is
14 h ~ 20 h, until the center temperature of the hind legs is cooled to below
7 °C.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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