NY/T 631-2002 English PDF

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NY/T 631-2002: Chicken quality grading

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
NY/T 631-2002	319	Add to Cart	3 days	Chicken quality grading

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Basic data

Standard ID: NY/T 631-2002 (NY/T631-2002)
Description (Translated English): Chicken quality grading
Sector / Industry: Agriculture Industry Standard (Recommended)
Classification of Chinese Standard: X18
Classification of International Standard: 67.120
Word Count Estimation: 9,960
Date of Issue: 2002-12-30
Date of Implementation: 2003-03-01
Summary: This standard specifies the chicken, chicken quality grade, grading assessment methods, testing methods, labeling, packaging, storage and transportation. This standard applies to chicken production, processing, marketing, product quality grading.

NY/T 631-2002: Chicken quality 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.
Chicken quality grading ICS 67.120 X18 People's Republic of China Agricultural Industry Standard Chicken quality grading Released on December 12,.2002 2003-03-01 implementation Published by the Ministry of Agriculture

Foreword

Appendix A and Appendix B of this standard are normative appendices. This standard is proposed by the Animal Husbandry and Veterinary Bureau of the Ministry of Agriculture. This standard was drafted. Animal Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture Livestock and Poultry Product Quality Supervision, Inspection and Testing Center, Inner Mongolia Grass Former Xingfa Group, Henan Xingye Group, Jilin Liuhe County Hualong Group. The main drafters of this standard. Sun Baozhong, Liu Suying, Yang Ji, Ma Aijin, Chen Gang, Du Wenjun, Huang Fan, Wang Bing. Chicken quality grading

1 Scope

This standard specifies the quality level of chicken and chicken, the method of assessment and grading, testing methods, marking, packaging, storage and transportation. This standard applies to the product quality classification of chicken production, processing and marketing enterprises.

2 Normative references

The terms of the following documents become the provisions of this standard by the application of this standard. All dated references are followed by Modifications (not including errata content) or revisions do not apply to this standard, however, research that encourages agreements based on this standard is No, the latest version of these files can be used. For undated references, the latest edition applies to this standard. GB/T 191 packaging storage and transportation icon GB/T 4456 polyethylene blown film for packaging GB/T 6388 transport packaging receipt and delivery mark GB 7718 General Standard for Food Labels GB 9687 Hygienic standard for polyethylene molding for food packaging GB 16869 Fresh and frozen poultry products NY/T 330 Broiler Processing Technical Specification

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 The broiler chickens introduced under 56 days of age are slaughtered to produce various chicken products. 3.2 Slaughtering 90-day-old ground breeders and introduced broiler breeds to breed a variety of chicken products produced by chickens. 3.3 Slaughter a variety of chicken products obtained from chickens under 120 days of age. 3.4 The skin and bones of various parts of the chicken carcass are intact. 3.5 The chicken skeleton and its attached muscles and the skin shape of the chicken carcass. 3.6 The chest angle of the chicken carcass is a measure of the muscle strength of the chicken chest. The larger the chest angle, the more developed the chest muscles. The method of measuring the chest angle is The chicken carcass is placed on the table top, and at 1 cm from the foremost end of the keel, the chest muscle protractor is pressed against the muscle and perpendicular to the sternum ridge. The top of the corner is in contact with the sternum, and the protractor is read to show the angle. ......

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