SB/T 10747-2012 English PDF
Basic dataStandard ID: SB/T 10747-2012 (SB/T10747-2012)Description (Translated English): Circulated classification and codes of beef and by-products Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: B45 Classification of International Standard: 67.120.10 Word Count Estimation: 8,810 Quoted Standard: GB/T 7635.1; GB/T 17238; GB/T 19480; NY/T 676 Regulation (derived from): ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153) Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the classification principles and methods of beef and beef by-products, code structure, coding method, classification and code. This standard applies to the production of beef and beef by-products, statistics, procurement, sales, e SB/T 10747-2012: Circulated classification and codes of beef and by-products---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.Circulated classification and codes of beef and by-products ICS 67.120.10 B45 Record Number. 37196-2012 People's Republic of China domestic trade industry standards Beef and cattle by-products in circulation classification and code Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released Table of ContentsIntroduction Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Classification principle and method 5 code structure and coding method 2 6 Table 2 encodingForewordThis standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard is proposed and managed by the People's Republic of China Ministry of Commerce. This standard was drafted. Ministry of Commerce Circulation Industry Promotion Center, Beijing Institute of Animal Chinese Academy of Agricultural Sciences. The main drafters of this standard. Sunbao Zhong, Zhang Matsuyama, gold club wins, Huan Li, Fang Fang, Liu Xuan, Li Haipeng, Wen Xiaohui. Beef and cattle by-products in circulation classification and code1 ScopeThis standard specifies the classification principle and method of beef and cattle by-products, code structure, encoding method, and classification codes. This standard applies to beef and cattle by-products production, statistics, purchase, sale, export, research and development and other sectors.2 Normative referencesThe following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 7635.1 and the national central product classification code transport products GB/T 17238 Fresh and frozen beef cuts GB/T 19480 Meat and meat products - Terminology NY/T 676 standard grade beef3 Terms and DefinitionsGB/T 17238, GB/T 19480, NY/T 676 and defined by the following terms and definitions apply to this document. 3.1 Neck meat neck 1/4 carcass from the front, straight cut from the leading edge of the first rib and the first through seventh cervical and thoracic junction made. Removal of bone, soft Bone, tendons and ligaments neck exposed. 3.2 Shoulder Shoulder Carcass division made by the first quarter of every nature along the ribs and between the shoulder blades. Located behind the humerus, below the scapular spine by three arm muscles The major components. 3.3 Board tendon bladeoyster Located outside the scapula, mainly infraspinatus muscle. 3.4 T-bone T-bonesteak row After the four lumbar vertebrae and the outer fillet tenderloin inside and outside components. 3.5 Bone before sinew meat bone-inforequartershin-shank 1/4 split carcass from the front leg, from the extensor group, composed flexors. After peeling line along the brisket arm triceps and biceps arm away until humerus End (including radius, ulna) related muscles. 3.6 After bone sinew meat bone-inhindquartershin-shank Since the split 1/4 carcasses leg by extensor group, composed flexors. After knee incision without removing the tibia, tarsal bones. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10747-2012_English be delivered?Answer: Upon your order, we will start to translate SB/T 10747-2012_English as soon as possible, and keep you informed of the progress. The lead time is typically in 9 seconds (download/delivered in 9 seconds). The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of SB/T 10747-2012_English with my colleagues?Answer: Yes. The purchased PDF of SB/T 10747-2012_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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