GB/T 27643-2011 English PDF

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GB/T 27643-2011: Beef carcass and cuts
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 27643-2011	369	Add to Cart	3 days	Beef carcass and cuts	Valid

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Basic data

Standard ID: GB/T 27643-2011 (GB/T27643-2011)
Description (Translated English): Beef carcass and cuts
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120
Word Count Estimation: 16,158
Date of Issue: 2011-12-30
Date of Implementation: 2012-04-01
Quoted Standard: GB/T 19477-2004
Regulation (derived from): Announcement of Newly Approved National Standards No. 22 of 2011
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the beef carcass and meat segmentation. This standard applies to all types of beef slaughter and processing enterprises.

GB/T 27643-2011: Beef carcass and 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.
Beef carcass and cuts ICS 67.120 X22 National Standards of People's Republic of China Beef carcass and meat division Issued on. 2011-12-30 2012-04-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

Accordance with the standards GB/T 1.1-2009. Drafting Rules "Standardization Guide Part 1 standard structure and preparation of" given. This standard by the National Standardization Technical Committee on Animal Husbandry (SAC/TC274) centralized. This standard was drafted. Nanjing Agricultural University, Chinese Academy of Agricultural Sciences, Hebei Fortune Ng Fung Food Co., Ltd. Shaanxi Qin Baomu Industry Development Co., Ltd., Anhui Province Han Sen He Jin to beef Group Limited. The main drafters of this standard. Peng increase since ZHOU Guang-hong, Sun Baozhong, in the spring onwards, Shi Wenli, Yang Zhaoyong peak, Li Bao, Chen Yinji, Wu Juqing. Beef carcass and meat division

1 Scope

This standard specifies the beef carcass and meat segmentation. This standard applies to all types of beef cattle slaughtering and processing enterprises.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 19477-2004 cattle slaughter rules

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Carcass carcass Cattle slaughter by bleeding after removing the skin, head, hooves, tail, viscera and genital (removal of the breast cow) after the body part. (Cattle slaughter should be consistent GB/T 19477-2004 provisions, half cow carcass structure diagram, see Appendix A). 3.2 Dyad side After the slaughter of the entire carcass midline longitudinal cut along the spine of the two. 3.3 Tetrad quarter Before between the 5th to 7th rib rib or the ribs 11 to 13 ribs cut after the dyad obtained after the two parts. 3.4 Segmentation beef beefcuts Based on morphological structure of beef carcass and muscle tissue distribution division, resulting in different parts of meat (beef carcass segmentation map in Appendix B, Segmentation beef name table in Appendix C). 3.5 Loin tenderloin Taken from the inside of the beef carcass Jingrou waist with a full head of loin. 3.6 Outer ridge striploin Net from the beef carcass at the sixth lumbar transverse vertical cross-section of the outer ended 12 ~ 13 thoracic vertebrae in the middle fossa, along the lower edge of longissimus cut Meat, mainly longissimus muscle. 3.7 Eye meat ribeye From the beef carcass to the sixth thoracic Jingrou 12 to 13 between thoracic. The front end is connected to the brain, connected to the rear end of the outer ridge, including ......

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