GB/T 17238-2022 English PDF

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GB/T 17238-2022: Fresh and frozen beef cuts
Status: Valid

GB/T 17238: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 17238-2022	369	Add to Cart	4 days	Fresh and frozen beef cuts	Valid
GB/T 17238-2008	399	Add to Cart	3 days	Fresh and frozen beef, cuts	Obsolete
GB/T 17238-1998	319	Add to Cart	3 days	Fresh and frozen beef, cuts	Obsolete

Similar standards

GB 18394   GB/T 17236   GB/T 20712   GB/T 17239   

Basic data

Standard ID: GB/T 17238-2022 (GB/T17238-2022)
Description (Translated English): Fresh and frozen beef cuts
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Word Count Estimation: 18,115
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 17238-2022: Fresh and frozen beef cuts

---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.
Fresh and frozen beef cuts ICS 67.120.10 CCSX22 National Standards of People's Republic of China Replacing GB/T 17238-2008 Fresh and frozen cut beef 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 17238-2008 "Fresh and Frozen Cut Beef". Compared with GB/T 17238-2008, except for structural adjustment and editing In addition to the sexual changes, the main technical changes are as follows. --- Added some terms and definitions (see Chapter 3); --- Increased product categories (see Chapter 4); --- Deleted the quality classification (see 5.2.2.2 of the.2008 edition); --- Delete product requirements related to food safety (see Chapter 5 of the.2008 edition); --- Delete the inspection rules related to food safety (see Chapter 6 of the.2008 edition); --- Changed labels, signs, packaging, transportation and storage (see Chapter 8, Chapter 8 of the.2008 edition). 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). The main drafting organizations of this document. China Animal Husbandry Association, Jilin Province Changchun Haoyue Halal Meat Co., Ltd., Chinese Academy of Agricultural Sciences Beijing Animal Husbandry and Veterinary Research Institute, Da Zhuang Meat Group Co., Ltd., China Animal Disease Prevention and Control Center (Slaughter Technology of the Ministry of Agriculture and Rural Affairs) Technology Center), Chongqing Hengdu Agricultural Group Co., Ltd., Nanjing Agricultural University, Henan Provincial Institute of Animal Health Supervision, Changchun Institute of Science and Technology, China Meat Association, Shaanxi Qinbao Animal Husbandry Co., Ltd., Yunnan Grassland Animal Science Research Institute, Shandong Niulandi He Niu Food Co., Ltd., Inner Mongolia Horqin Cattle Industry Co., Ltd., Yangxin Yiliyuan Halal Meat Co., Ltd., Luxi Fat Cattle Industrial Development Group, Hulunbuir Meat Industry (collection Group) Co., Ltd., Yanbian Animal Husbandry Development Group Co., Ltd., Shanghai Disend Investment Management Co., Ltd., Yunnan Shuangyou Modern Agriculture Co., Ltd. Co., Ltd., Jingchuan Xukang Food Co., Ltd., Qinghai Tianzhimu Agricultural Development Co., Ltd., Dachang Hui Autonomous County Shunze Meat Co., Ltd. Co., Ltd., Chengdu CTI Testing Technology Co., Ltd. The main drafters of this document. Sun Baozhong, Lei Yuanhua, He Bin, Liu Qiangde, Zhao Hang, Cheng Mary, Xu Shangzhong, Bai Yueyu, Zhang Xiaoguang, Li Chunbao, Gao Guan, Hu Tiejun, Zhang Songshan, Xie Peng, Han Mingshan, Ma Liying, Gao Shengbo, Zhang Shouyong, Qin Yaliang, Huang Bizhi, Hao Hongzhen, Cao Hui, Yang Zhengang, Li Silin, Shao Kun, Lv Aihui, You Zhongfeng, Huang Xin, Chen Haoyu, Cheng Qiang, Liu Xiaochang, Xu Chenchen, Wang Huan, Liu Xuan, Wang Bo, Liu Lixia, Wang Pengchuan, Zhang Tenghui and Huang Xin. The previous versions of the documents replaced by this document are as follows. --- First published in.1998 as GB/T 17238-1998, first revised in.2008; ---This is the second revision. Fresh and frozen cut beef

1 Scope

This document specifies the product categories, technical requirements, inspection rules, labeling, marking, packaging, storage and transportation requirements for fresh and frozen beef cuts. This document applies to beef products that are processed by parts using fresh and frozen beef carcasses, halves, and quarters as raw materials.

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 19477 Livestock and poultry slaughtering operating procedures cattle GB/T 27643 Beef Carcass and Fresh Meat Segmentation JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities NY/T 3383 Packaging and Labeling of Livestock and Poultry Products

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 carcass The body part of cattle after slaughter and bloodletting, after removing the head, hooves, skin, tail, internal organs, perirenal fat and genitals (removal of udders from cows). 3.2 Dichotomous sides The whole carcass after slaughter was cut into two pieces longitudinally along the midline of the spine. 3.3 quarters The anterior and posterior parts obtained by cutting the bisected body from a specific inter-rib can be divided into four transverse sections according to the cutting position, method and final shape. Split and gun-shaped tetrads. 3.4 Split beef beefcuts Bone-in or boneless cuts of beef carcass that have been deboned and cut by part.

4 product types

Cuts of bone-in beef include shoulder blade, fore leg, rib loin, loin, brisket, brisket, ham, beef Short ribs, bone-in breast ribs; boneless beef including neck, head, eye, shoulder, plate tendon, chili strips, beef front tendon, money tendon, brisket, belly, ribs Strip, belly, brisket, tenderloin, outer ridge, rice loin, rump, large cucumber strips, triangular tail steak, small cucumber strips, beef brisket, beef tendon, ground beef, split side Products, etc. (mainly fresh and frozen cut beef schematic diagram, table, see Appendix A and Appendix B). Note. Bone-in beef refers to cut beef that has been cut and processed into bone-in products. Boneless beef is cut beef that has been deboned. ......

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