GB/T 19676-2022 English PDF

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GB/T 19676-2022: Quality grading of livestock and poultry meat - Chicken
Status: Valid

GB/T 19676: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 19676-2022	179	Add to Cart	3 days	Quality grading of livestock and poultry meat - Chicken	Valid
GB/T 19676-2005	319	Add to Cart	3 days	Grading standard for products of Chinese yellow-feathered chicken	Obsolete

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Basic data

Standard ID: GB/T 19676-2022 (GB/T19676-2022)
Description (Translated English): Quality grading of livestock and poultry meat - Chicken
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Word Count Estimation: 8,833
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 19676-2022: Quality grading of livestock and poultry meat - Chicken

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Quality grading of livestock and poultry meat -- Chicken ICS 67.120.10 CCSX22 National Standards of People's Republic of China Replacing GB/T 19676-2005 Livestock and poultry meat quality classification chicken Published on 2022-04-15 2022-11-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration

foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents" drafted. This document replaces GB/T 19676-2005 "Quality Classification of Yellow Feather Broiler Chicken". Compared with GB/T 19676-2005, this document except In addition to structural adjustments and editorial changes, the main technical changes are as follows. --- Changed the basic requirements for chicken quality classification (see Chapter 4, 4.1 of the.2005 edition); --- Delete the live weight requirement for broilers (see 4.2 of the.2005 edition); --- Changed the chicken carcass classification indicators and requirements (see 5.1.2, 4.3 of the.2005 edition); --- Increased the quality classification of chicken meat cuts (see 5.2); --- Delete the sampling method (see Chapter 5 of the.2005 edition); --- Changed the evaluation method of technical indicators (see Chapter 6, Chapter 6 of the.2005 edition); --- Changed the rating rules (see 7.3, Chapter 7 of the.2005 edition); --- Increased requirements for marking, packaging and recording (see Chapter 8). Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. This document is under the jurisdiction of the National Technical Committee for Standardization of Slaughtering and Processing (SAC/TC516). This document is drafted by. China Meat Association, China Animal Disease Prevention and Control Center (Slaughtering Technology Center of the Ministry of Agriculture and Rural Affairs), Shandong New Hope Liuhe Group Co., Ltd., Nanjing Agricultural University, Beijing Shounong Food Group Co., Ltd., Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Henan Shuanghui Investment Development Co., Ltd., Guangdong Wen's Food Group Co., Ltd., Hefei University of Technology. The main drafters of this document. Gao Shengpu, Chen Wei, Liu Lei, Liu Zhenyu, Wei Shaowen, Wang Peng, Lin Jia, Yao Yanhong, Xu Xinglian, You Hua, Wu Yuanxin, Sun Baozhong, Zhang Songshan, Chen Song, Wei Tian, Liu Jingying, Zhou Hui. The previous versions of the documents replaced by this document are as follows. ---First published in.2005 as GB/T 19676-2005; ---This is the first revision. Livestock and poultry meat quality classification chicken

1 Scope

This document specifies the basic requirements, quality grading, marking, packaging and recording requirements for the quality grading of broiler carcasses and cuts. The technical index evaluation method and quality grade evaluation method of broiler carcass and meat segmentation are presented. This document is applicable to the quality grading of broiler carcasses and meat cuts in slaughtering and processing enterprises.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Graphical signs of packaging, storage and transportation GB/T 19478 Livestock and poultry slaughtering operating procedures chicken GB/T 24864 Chicken carcass segmentation GB/T 37061 Guidelines for Quality Grading of Livestock and Poultry Meat NY/T 3383 Packaging and Labeling of Livestock and Poultry Products

3 Terms and Definitions

The terms and definitions defined in GB/T 19478, GB/T 24864, GB/T 37061 and the following terms and definitions apply to this document. 3.1 The complete condition of the skin and bones of all parts of the chicken carcass. 3.2 abnormal spots The color area on the chicken carcass is obviously different from the background color of the skin, and the color area is distributed in spots or flakes, which can be expressed by quantity and area. 3.3 feather residue untrimmedfeather Feathers remaining on the skin of chicken carcasses and meat cuts. 3.4 yellow skin residue untrimmedcuticle Residual yellow cuticle on the surface of wings, breasts and legs. 3.5 bruise bruise The blood pooled on the surface of the chicken carcass and the cut meat is bright red or dark red. 3.6 red head headhemorrhaging The red head of the chicken due to external force or poor bloodletting. ......

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