GB/T 9959.1-2019 PDF in English
GB/T 9959.1-2019 (GB/T9959.1-2019, GBT 9959.1-2019, GBT9959.1-2019)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB/T 9959.1-2019 | English | 125 |
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Fresh and frozen pork and pig by-products -- Part 1: Demi-carcass pork
| Valid |
| GB 9959.1-2001 | English | 319 |
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Fresh and frozen demi carcass pork [including MODIFICATION 1]
| Obsolete |
| GB/T 9959.1-1988 | English | 199 |
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Fresh and frozen pork, halves
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Standards related to (historical): GB/T 9959.1-2019
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GB/T 9959.1-2019: PDF in English (GBT 9959.1-2019) GB/T 9959.1-2019
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
Replacing GB 9959.1-2001
Fresh and Frozen Pork and Pig By-products - Part 1: Demi-
carcass Pork
ISSUED ON: MARCH 25, 2019
IMPLEMENTED ON: OCTOBER 1, 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 ... 6
4 Technical Requirements ... 7
5 Test Methods ... 9
6 Inspection Rules ... 9
7 Marking, Packaging, Storage and Transportation ... 11
Fresh and Frozen Pork and Pig By-products - Part 1: Demi-
carcass Pork
1 Scope
This Part of GB/T 9959 specifies the terms and definitions, technical requirements, test methods,
inspection rules and marking, packaging, storage and transportation of demi-carcass pork.
This Part is applicable to demi-carcass pork made from pigs that have been inspected,
quarantined, slaughtered and processed.
2 Normative References
The following documents are indispensable to the application of this document. In terms of
references with a specified date, only versions with a specified date are applicable to this
document. In terms of references without a specified date, the latest version (including all the
modifications) is applicable to this document.
GB/T 191 Packaging - Pictorial Marking for Handling of Goods
GB 2707 National Food Safety Standard - Fresh (frozen) Livestock and Poultry Products
GB 2762 National Food Safety Standard - Maximum Levels of Contaminants in Foods
GB 2763 National Food Safety Standard - Maximum Residue Limits for Pesticides in Food
GB/T 6388 Transport Package Shipping Mark
GB 12694 Hygienic Specifications of MEAT Packing Plant
GB/T 17236 Operating Procedures of Livestock and Poultry Slaughtering - Pig
GB/T 17237 General Qualification of Technology on Livestock Animal Slaughtering Process
GB/T 17996 Code for Product Quality Inspection for Pig in Slaughtering
GB 18394 Permitted Level of Moisture in Meat of Livestock and Poultry
GB/T 19480 Terms of Meat and Meat Products
GB/T 20575 Specification of Good Manufacture Practice for Fresh and Frozen Meat Processing
GB 20799 Fresh and Frozen Meat Transport Condition
Pig Slaughter and Quarantine Regulations (The Ministry of Agriculture Veterinary Bureau
Document [2010] No. 27 Attachment 1)
List of Veterinary Drugs and Other Compounds Prohibited for Food Animals (Ministry of
Agriculture of the PRC, No. 193 Announcement)
3 Terms and Definitions
What is defined in GB 12694 and GB/T 19480, and the following terms and definitions are
applicable to this document.
3.1 demi-carcass pork
The pig carcass is sawed (split) lengthwise along the midline of the spine into two parts,
including demi-carcass pork with skin and demi-carcass pork without skin.
3.2 demi-carcass pork with skin
The demi-carcass pork obtained after pigs are slaughtered and bled, and processed through
scalding, hair removal, removal of heads, hoofs and tails, and internal organs, etc.
3.3 demi-carcass pork without skin
The demi-carcass pork obtained after pigs are slaughtered and bled, and processed through
removal of heads, hoofs and tails, skin peeling and removal of internal organs, etc.
3.4 breeding boar
Uncastrated boar with testicles for breeding or reserve breading purposes.
3.5 breeding sow
Sow that has been bred, has developed mammary glands, and has a uterus and ovaries.
3.6 late surgically castrated pig
Eliminated breeding boar and breeding sow that have been fattened (or not fattened) for a short
period of time after surgical castration, eliminated used reserve boar and sow, or failed reserve
boar.
3.7 pale, soft and exudative muscle
Pale, off-white or light pink meat with a soft texture and oozing juice obtained after slaughtering
of pigs subjected to stress reaction.
NOTE: GB/T 19480-2009, Definition 2.5.14, modified.
3.8 dark, firm and dry muscle
Dark-colored, hard-textured and dry-cut meat obtained after slaughtering of pigs subjected to
stress reaction.
NOTE: GB/T 19480-2009, Definition 2.5.15, modified.
4 Technical Requirements
4.1 Raw Materials
4.1.1 Pigs shall be in good health and accompanied by an Animal Quarantine Certificate issued
by the animal health supervision institution of the place of production.
4.1.2 The pig breeding environment, disease prevention and control, feed, drinking water and
application of veterinary drugs during the breeding process shall comply with relevant national
regulations. Banned veterinary drugs and their compounds listed in the List of Veterinary Drugs
and Other Compounds Prohibited for Food Animals shall not be used.
4.1.3 Breeding boars, breeding sows and late surgically castrated pigs shall not be used for the
processing of demi-carcass pork without skin.
4.2 Processing
4.2.1 Basic conditions for production and processing
The various links of the pig slaughtering and processing process shall comply with the
requirements of GB 12694, GB/T 17237 and GB/T 20575.
4.2.2 Ready-for-slaughter
Pigs ready for slaughter shall comply with the requirements of GB/T 20575 and GB/T 17236.
4.2.3 Slaughtering and processing
The slaughtering of pigs shall comply with the requirements of GB/T 17236. Demi-carcass pork
with breeding boars, breeding sows and late surgically castrated pigs as the raw materials shall
not be used to process cut-up pork, including cut-up fresh and frozen lean pork.
4.2.4 Trimming
4.2.4.1 The black skin, wrinkled skin and anal sphincter on the buttocks and groin of the carcass,
as well as scars, dark wounds, pustules, tinea, eczema, scabs, skin nodules, dense erythema and
epidermal lesions on the flesh shall be trimmed. Severe PSE meat and DFD meat shall be
trimmed.
4.2.4.2 The remaining hair on the carcass shall be removed, and the densely broken hair roots
(including villi and new short hair) on each piece of meat shall not exceed 64 cm2.
4.2.4.3 The carcass shall be rinsed clean and shall be free of floating hair, blood clots, bile dirt,
4.5 Indicators of Food Safety
Pollutant limits, pesticide residue limits, veterinary drug residue limits and moisture limits shall
comply with the requirements of GB 2707 and GB 18394.
5 Test Methods
5.1 Temperature Measurement
5.1.1 Instrument
Thermometer: use a probe-type thermometer or other non-mercury thermometer.
5.1.2 Measurement
For fresh products, use a thermometer probe to directly insert into the hind leg to drill into the
deep center of the muscle (4 cm ~ 6 cm). After about 3 minutes, horizontally look at the degree
shown on the thermometer; for frozen products, use a drill bit with a diameter slightly larger
than (not exceeding 0.1 cm) the diameter of the thermometer probe to drill into the hind leg and
into the deep center (4 cm ~ 6 cm) of the muscle. Pull out the drill bit and quickly insert the
thermometer into the hole. After about 3 minutes, horizontally look at the degree shown on the
thermometer.
5.2 Determination of Sensory Indicators
The sensory indicators shall be determined in accordance with the method specified in GB 2707.
5.3 Determination of Food Safety Indicators
The food safety indicators shall be determined in accordance with the methods specified in GB
2707, GB 2762, GB 2763 and GB 18394.
6 Inspection Rules
6.1 Group Batch
Products of the same variety produced on the same day are considered to be one batch.
6.2 Sampling
6.2.1 Sample size: randomly take samples from the same batch of products in accordance with
Table 2, and seal 1/3 of the samples for future reference.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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