GB/T 39918-2021 English PDF

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GB/T 39918-2021: Fabrication of ovine carcass and cuts
Status: Valid

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Basic data

Standard ID: GB/T 39918-2021 (GB/T39918-2021)
Description (Translated English): Fabrication of ovine carcass and cuts
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Word Count Estimation: 18,143
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 39918-2021: Fabrication of ovine 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.
Fabrication of ovine carcass and cuts ICS 67.120 X22 National Standards of People's Republic of China Sheep carcass and fresh meat cuts Released on 2021-04-30 2021-11-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. This standard is under the jurisdiction of the National Animal Husbandry Standardization Technical Committee (SAC/TC274). Drafting organizations of this standard. Nanjing Agricultural University, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Ningxia University, Qingdao Agricultural University, Heilongjiang Dazhuang Meat Industry Co., Ltd., Mongolian Sheep Animal Husbandry Co., Ltd. The main drafters of this standard. Zhou Guanghong, Li Chunbao, Wu Juqing, Xu Xinglian, Luo Ruiming, Zhang Dequan, Sun Jingxin, Yan Haipeng. Sheep carcass and fresh meat cuts

1 Scope

This standard specifies the technical requirements for sheep carcass and fresh meat segmentation. This standard applies to sheep carcass and fresh meat segmentation.

2 Normative references

The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 9961 Fresh and frozen lamb carcass GB/T 17237 General technical conditions for livestock slaughter and processing

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Sheep carcass ovinecarcass After bloodletting of live sheep (including goats and sheep), the skin (or hair), head, hooves, tail, internal organs and genitals are removed (the ewe removes the breast), etc. Body. Note. See Appendix A for the skeleton diagram of sheep carcass, and Appendix B for the segmentation diagram.

4 Basic requirements

The raw materials, division and processing shall meet the requirements of GB/T 9961 and GB/T 17237.

5 Technical requirements for segmentation

5.1 Technical requirements for carcass segmentation 5.1.1 Divided Cut the lamb carcass longitudinally along the midline of the spine into two pieces, also known as half carcass and half fan (refer to Appendix C for the name comparison table, and refer to the schematic diagram Appendix D). 5.1.2 Nested sheep carcass Cut the carcass along the short axis of the spine at the lumbar-sacral junction, break the spine, and fold the hind legs into the thoracic and abdominal cavity (see appendix) Record D). 5.1.3 Tetrads Cut from the bisector along the designated rib arch (preferably between the 6 to 7 ribs or at the junction of the lumbar and thoracic vertebrae) to the front and back halves of the abdomen edge ......

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