SB/T 10399-2005 English PDF

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SB/T 10399-2005: Yak meat
Status: Obsolete

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10399-2005	279	Add to Cart	3 days	Yak meat	Obsolete

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Basic data

Standard ID: SB/T 10399-2005 (SB/T10399-2005)
Description (Translated English): Yak meat
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 7,743
Date of Issue: 2005-10-11
Date of Implementation: 2006-03-01
Regulation (derived from): Industry standard filing Notice No. 12 of 2005 (No. 72 overall)
Issuing agency(ies): People Republic of China Ministry of Commerce
Summary: This standard specifies: yak meat definition of technical requirements, test methods, labeling, packaging, storage, transportation, This standard applies to: yak meat after slaughter and processing, through quarantine Cooling (frozen) yak meat.

SB/T 10399-2005: Yak meat

---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.
Yak meat ICS 67.120.10 X22 Record number. 16801-2005 People's Republic of China domestic trade industry standard Yak meat Released on October 10,.2005 2006-03-01 implementation Published by the Ministry of Commerce

Foreword

Appendix A and Appendix B of this standard are informative annexes. This standard was proposed by the China Business Federation. This standard is under the jurisdiction of the Ministry of Commerce. This standard was drafted. Inner Mongolia Grassland Xingfa Co., Ltd., Commercial Science and Technology Quality Center, Hunan Agricultural University, China Meat Association Hui, Qinghai Provincial Academy of Animal Husbandry and Veterinary, Tibet University Agriculture and Animal Husbandry College. The main drafters of this standard. Li Zongjun, Liu Lixin, Liu Jingde, Wang Xiqun, Yang Yuping, Wang Fuqing, Deng Fujiang, Luo Xiaolin, Luo Zhang. Yak meat

1 Scope

This standard specifies the definition, technical requirements, inspection methods, identification, packaging, storage and transportation of yak meat. This standard is applicable to chilled (frozen) yak meat that has been quarantined after yak slaughtering and processing.

2 Normative references

The 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 2707 fresh (frozen) meat hygiene standards GB 2762 food contaminant limit GB 2763 Maximum residue limit for pesticides in food GB/T 4789.2 Food hygiene microbiological examination total number of colonies GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination GB/T 4789.4 Food hygiene microbiological examination Salmonella test GB/T 4789.6 Food hygiene microbiological examination of diarrhea Escherichia coli test Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11 GB/T 5009.12 Determination of lead in food Determination of cadmium in foods GB/T 5009.15 Determination of total mercury and organic mercury in foods GB/T 5009.17 GB/T 5009.18 Determination of fluorine in food GB/T 5009.44-2003 Analytical method for hygiene standards for meat and meat products GB/T 5009.123 Determination of chromium in foods GB/T 6388 transport packaging receipt and delivery mark GB 7718 prepackaged food labeling rules GB 18394-2001 Livestock and poultry meat moisture limit

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 The quarantine-qualified calves are normalized to slaughter, and the carcass or meat is cut after the acid is drained.

4 Technical requirements

4.1 Raw materials Live yak should come from a pest free area and hold a quarantine certificate issued by the animal epidemic prevention supervision agency. 4.2 Processing 4.2.1 Slaughtering and processing Fasting 24 hours before slaughter, 2 hours before slaughter, requiring slaughter and bloodletting, peeling, head, hoof and internal organs (except kidneys), keep it ......

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