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GB/T 9959.1-2019: Fresh and frozen pork and pig by-products - Part 1: Demi-carcass pork Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 9959.1: Historical versions
Similar standardsGB/T 9959.1-2019: Fresh and frozen pork and pig by-products - Part 1: Demi-carcass pork---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT9959.1-2019GB 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 ContentsForeword ... 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 Pork1 ScopeThis 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 ReferencesThe 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 DefinitionsWhat 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 Requirements4.1 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 Methods5.1 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 Rules6.1 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 full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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