NY/T 676-2010 English PDFUS$289.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. NY/T 676-2010: Beef quality grading Status: Valid NY/T 676: Historical versions
Basic dataStandard ID: NY/T 676-2010 (NY/T676-2010)Description (Translated English): Beef quality grading Sector / Industry: Agriculture Industry Standard (Recommended) Classification of Chinese Standard: X22 Classification of International Standard: 67.120.01 Word Count Estimation: 11,118 Date of Issue: 2010-07-08 Date of Implementation: 2010-09-01 Older Standard (superseded by this standard): NY/T 676-2003 Quoted Standard: GB 18393-2001 Regulation (derived from): Ministry of Agriculture Bulletin No. 1418 Issuing agency(ies): Ministry of Agriculture of the People's Republic of China Summary: This standard specifies the terms and definitions of beef, technical requirements, evaluation method. This standard applies to beef quality grading. This standard does not apply to veal, beef, white, snowflake meat grading. NY/T 676-2003: Beef 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.Beef quality grading ICS 67.120.10 X22 People's Republic of China Agricultural Industry Standard Beef quality grading Released on July 30,.2003 Implementation of.2003-10-01 Published by the Ministry of Agriculture ForewordAppendix A, Appendix B, Appendix C, Appendix D, Appendix E, Appendix F, Appendix G, Appendix H, and Appendix J of this standard are normative appendices. Record I is an informative appendix. This standard was proposed by the Ministry of Agriculture of the People's Republic This standard was drafted. Nanjing Agricultural University, Institute of Animal Science, Chinese Academy of Agricultural Sciences, National Animal Husbandry and Veterinary Station. The main drafters of this standard. Zhou Guanghong, Sun Baozhong, Xu Xinglian, Liu Li, Tang Xiaoyan, Chen Gang, Jiang Hongmao, Xu Shangzhong, Nan Qingxian, Tong Baosheng, Wang Lizhe, Gao Feng. Beef quality grading1 ScopeThis standard specifies the terms and definitions, technical requirements, and assessment methods for high quality beef. This standard applies to Chinese cattle and special beef cattle and their hybrid offspring.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 18393 Quality inspection procedures for cattle and sheep slaughter products3 Terms and definitionsThe following terms and definitions apply to this standard. 3.1 The fattening cattle are slaughtered and processed according to the standard process, and the test is qualified according to GB 18393, and the quality reaches the standard above grade 2 (including excellent grade 2). Beef is called premium beef. Beef below the second grade is ordinary beef. 3.2 After the cattle are slaughtered and blood is removed, the remaining part of the skin, head, hoof, tail, and internal organs is called the corpus callosum. 3.3 The whole burdock body after slaughtering is sawed along the midline of the spine into two pieces called a dyad, and the bisex is taken from the 12th to 13th ribs. The cross-section is called the quadrant. 3.4 After slaughter, the carcass or split beef is hung or stored in a non-polluting environment at 0 °C ~ 4 °C for 7 days to 10 days. The pH of the meat rises and tender. The process of improving the degree and flavor (commonly known as acid removal). 3.5 The carcass is divided into different parts of the meat. 3.6 The age of the cattle was evaluated according to the change of the incisors and the degree of ossification of the cartilage at the end of the spinous process of the spine.4 Technical requirements4.1 Carcass quality grade 4.1.1 Carcass quality grade is mainly determined by two factors. marble pattern and physiological maturity, which are divided into special grade, excellent grade, superior grade and ordinary. Level (see Appendix E). ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of NY/T 676-2010_English be delivered?Answer: Upon your order, we will start to translate NY/T 676-2010_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version NY/T 676-2010?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version NY/T 676-2010 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
