SB/T 10637-2011 English PDF

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10637-2011	279	Add to Cart	3 days	Grading of beef	Obsolete

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Basic data

Standard ID: SB/T 10637-2011 (SB/T10637-2011)
Description (Translated English): Grading of beef
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 7,712
Date of Issue: 2011-12-20
Date of Implementation: 2012-01-01
Quoted Standard: GB 7718; GB 12694; GB/T 17238; GB/T 19477; SBJ/T 08
Regulation (derived from): ?Ministry of Commerce released on "freshwater fish collagen peptide powder" and other 14 domestic trade industry-standard announcement
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions of beef grading, requirements, assessment methods. This standard applies to healthy cattle after slaughter and processing of cattle veterinary health inspection meat division.

SB/T 10637-2011: Grading of beef

---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.
Grading of beef ICS 67.120.10 X22 Record number. 35394-2012 People's Republic of China domestic trade industry standard Beef grading Released on.2011-12-20 2012-01-01 implementation Published by the Ministry of Commerce

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is mainly drafted by. Ministry of Commerce, Circulation Industry Promotion Center, Nanjing Agricultural University, Beijing Institute of Animal Science, Chinese Academy of Agricultural Sciences. The main drafters of this standard. Sun Baozhong, Peng Zengqi, Jin Shesheng, Hu Xinxin, Li Huan, Fang Fang, Qi Qiliang. Beef grading

1 Scope

This standard specifies the terms and definitions, requirements, and assessment methods for beef grading. This standard is applicable to cattle-cut meat that has passed the veterinary hygiene inspection after slaughtering and processing of healthy live cattle.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 7718 National Food Safety Standard Prepackaged Food Packaging General Rules GB 12694 Meat Processing Factory Hygienic Specifications GB/T 17238 fresh and frozen split beef GB/T 19477 cattle slaughter operation procedures SB J/T 08 Design specification for cattle and sheep slaughtering and segmentation workshop

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Carcass carcass After the cattle are slaughtered and excreted, the body after removing the skin, head, hoof, tail, internal organs (retaining kidney and kidney fat) and the genitals (the cow removing the breast) section. 3.2 Bipartite sides The aliquot of the slaughtered whole body is cut longitudinally along the midline of the spine. 3.3 Quarter four quarters The front and rear portions obtained by cutting the bisex between the fifth rib to the seventh rib or the eleventh rib to the thirteenth rib. 3.4 Segmented beef beefcuts According to the morphological structure of the carcass and the distribution of muscle tissue, the meat pieces of different parts are obtained. 3.5 Loin tenderloin Taken from the inside of the waist of the burdock with a full ridged head. 3.6 Upper brain highrib Taken from the last cervical vertebrae of the calf carcass to the net meat between the 5th and 7th thoracic vertebrae. The front end and the neck are at the trailing edge of the last cervical vertebra, and the back end is connected to the eye, mainly Including the longissimus dorsi, trapezius and so on. ......

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