GB/T 42069-2022 English PDF

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GB/T 42069-2022: Lean-type pig meat grading
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 42069-2022	189	Add to Cart	3 days	Lean-type pig meat grading	Valid

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Basic data

Standard ID: GB/T 42069-2022 (GB/T42069-2022)
Description (Translated English): Lean-type pig meat grading
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B45
Classification of International Standard: 67.120.10
Word Count Estimation: 10,178
Date of Issue: 2022-10-14
Date of Implementation: 2023-05-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 42069-2022: Lean-type pig meat grading

---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.
Lean-type pig meat grading ICS 67.120.10 CCSB45 National Standards of People's Republic of China Lean pork quality classification Published on 2022-10-12 2023-05-01 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. 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 Standardization Technical Committee of Animal Husbandry (SAC/TC274). This document is drafted by. Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, National Animal Husbandry Station, Nanjing Agricultural University, Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Delis Group Co., Ltd., Guangdong Guangken Animal Husbandry Group Co., Ltd., Shandong Dragon Great Food Co., Ltd., New Hope Liuhe Co., Ltd. The main drafters of this document. Tang Xiaoyan, Zhao Xiaoli, Zhou Guanghong, Liu Bin, Li Chunbao, Zhang Yahui, Wang Wei, Zhang Songshan, Su Meicheng, Zheng Qiankun, Jian Yunhua, Gong Junjie, Wang Zhong, Shi Zhijia, Li Min, Chen Zhiqi. Lean pork quality classification

1 Scope

This document specifies the technical requirements, assessment methods, signs and labels for the quality grading of lean pork. This document applies to the quality grading of carcasses and main parts of lean pigs.

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 6388 Receipt and Delivery Marks for Transport Packaging GB/T 9959.1 Fresh and Frozen Pork and Pork By-products Part 1.Sliced Pork GB/T 9959.3 Fresh and Frozen Pork and Pork By-products-Part 3.Pork Cut by Parts GB/T 19480 Terms of Meat and Meat Products GB/T 39235 Pig Nutrition Requirements

3 Terms and Definitions

The terms and definitions defined in GB/T 19480 and GB/T 39235 and the following terms and definitions apply to this document. 3.1 carcass Live pigs are slaughtered for bloodletting, dehaired or skinned, and the head, hooves (below the wrist and joints), tail, internal organs, suet, and trimmed parts are removed. Note. Divided into skinned carcass and skinless carcass. 3.2 carcassweight The quality of uncooled pig carcass after half-splitting process. 3.3 backfat thickness Thickness of subcutaneous fat on the dorsal midline between the sixth and seventh rib of the carcass.

4 Technical requirements

4.1 Basic requirements Carcass and main parts of meat shall comply with the provisions of GB/T 9959.1 and GB/T 9959.3. 4.2 Carcass Grading Requirements 4.2.1 Carcass weight classification Carcass weight grades are classified into first, second, third, fourth, fifth, sixth, and sixth grades according to carcass weight (with or without skin) and backfat thickness ......

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