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GB/T 17236-2019

Chinese Standard: 'GB/T 17236-2019'
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GB/T 17236-2019English169 Add to Cart Days<=3 Operating procedures of livestock and poultry slaughtering -- Pig Valid GB/T 17236-2019
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Standard ID GB/T 17236-2019 (GB/T17236-2019)
Description (Translated English) Operating procedures of livestock and poultry slaughtering--Pig��
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X22
Classification of International Standard 67.120.10
Word Count Estimation 10,142
Date of Issue 2019-03-25
Date of Implementation 2019-10-01
Older Standard (superseded by this standard) GB/T 17236-2008
Drafting Organization China Animal Disease Prevention and Control Center (Agricultural and Rural Department Slaughter Technology Center), Ministry of Commerce Circulation Industry Promotion Center, Henan Zhongpin Food Industry Co., Ltd.
Administrative Organization National Technical Committee for Slaughtering and Processing Standardization (SAC/TC 516)
Proposing organization Ministry of Agriculture and Rural Sciences
Issuing agency(ies) State Administration of Markets and China National Standardization Administration

GB/T 17236-2019
Operating procedures of livestock and poultry slaughtering - Pig
ICS 67.120.10
National Standards of People's Republic of China
Replace GB/T 17236-2008
Livestock and poultry slaughter operating procedures
2019-03-25 released
2019-10-01 implementation
State Administration for Market Regulation
Issued by China National Standardization Administration
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 17236-2008 "Operational Procedures for Pig Slaughtering". Compared with GB/T 17236-2008, the main technical changes
as follows.
---Modify the standard name to "Operation Procedures for Livestock and Poultry Slaughtering Pigs";
---Modified the scope (see Chapter 1, Chapter 1 of the.2008 edition);
---Modified normative reference documents (see Chapter 2, Chapter 2 of the.2008 edition);
--- Deleted some terms and definitions (see Chapter 3, Chapter 3 of the.2008 edition);
---Modified the pre-slaughter requirements (see Chapter 4, Chapter 4 of the.2008 edition);
---Modified the requirements for electric stunning and carbon dioxide (CO2) stunning (see and, 5.1.1 and 5.1.2 in the.2008 edition);
---Modified the requirements for assassination and bloodletting (see 5.2,.2008 version 5.2);
--- Modify the requirements of manual peeling and mechanical peeling (see 5.3, 5.3 of the.2008 edition);
---Modified the requirements for scalding hair removal (see 5.4,.2008 version 5.4);
---Added the lifting process and requirements (see 5.5);
---Modified the requirements for engraving, splitting, and finishing processes (see 5.10, 5.13 and 5.14, and 5.9, 5.11 and 5.12 of the.2008 edition);
---Inspection and quarantine requirements have been added (see 5.12);
---Added measurement and quality classification (see 5.15);
--- Modified the by-product sorting (see 5.16, 5.13 of the.2008 version);
---Modified the pre-cooling process requirements (see 5.17, 5.14 of the.2008 edition);
--- Deleted the segmentation (5.15 in the.2008 version);
---Modified the freeze (see 5.18, 5.16 of the.2008 version);
---Modified packaging, labeling, marking and storage content (see Chapter 6, 5.17 and 5.18 of the.2008 edition);
---Modified the content of other requirements (see Chapter 7, Chapter 6 of.2008).
This standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This standard is under the jurisdiction of the National Slaughtering and Processing Standardization Technical Committee (SAC/TC516).
Drafting organizations of this standard. China Animal Disease Prevention and Control Center (Ministry of Agriculture and Rural Affairs Slaughter Technology Center), Circulation Industry Promotion of the Ministry of Commerce
Xin, Henan Zhongpin Food Industry Co., Ltd.
The main drafters of this standard. Wu Han, Gao Shengpu, You Hua, Zhang Jianlin, Wang Min, Gong Haiyan, Zhao Jian, Lu Xuejun, Wang Huiling, Zhang Chaoming,
Zhang Xinling.
The previous versions of the standard replaced by this standard are as follows.
---GB/T 17236-1998, GB/T 17236-2008.
Livestock and poultry slaughter operating procedures
1 Scope
This standard specifies the terms and definitions, pre-slaughter requirements, slaughter operation procedures and requirements, packaging, labeling, marking and storage
And other requirements.
This standard is applicable to the slaughter operations of designated pig slaughter and processing plants (fields).
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this document.
For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, Storage and Transportation Graphic Mark
GB 12694 National Food Safety Standard Hygienic Specification for Slaughtering and Processing of Livestock and Poultry
GB/T 17996 Quality inspection procedures for pig slaughter products
GB/T 19480 Terminology for meat and meat products
Pig slaughter quarantine regulations (Nongyifa [2010] No. 27 Annex 1)
Technical specifications for harmless treatment of dead and diseased animals (Nong Yi Fa (2017) No. 25)
3 Terms and definitions
The following terms and definitions defined in GB 12694 and GB/T 19480 apply to this document.
Pig carcass
The pig's body after being stunned and bleeding.
Synchronous inspection
Corresponding to the slaughter operation, the head, hoof (claw), viscera and carcass production line of livestock and poultry are operated synchronously, and the inspection personnel are compared and integrated
A test method of judgment.
Sliced pork
Saw (cleave) the pork carcass longitudinally along the midline of the spine into two parts of pork, including pork with skin and pork with skin.
4 Pre-slaughter requirements
4.1 The pigs to be slaughtered should be in good health and accompanied by the "Animal Quarantine Qualification Certificate" issued by the animal health supervision agency of the place of production.
4.2 Live pigs to be slaughtered should stop eating and rest for no less than 12 hours before slaughter, and stop feeding water 3 hours before slaughter.
4.3 The surface of the pig should be sprayed to wash the feces and dirt on the surface of the pig.
4.4 Before slaughter, report to the local animal health supervision agency for quarantine, in accordance with the "Pig Slaughter and Quarantine Regulations" and GB/T 17996, etc.
Quarantine and inspection can be slaughtered only after qualified.
4.5 When the pigs sent for slaughter pass through the slaughter channel, they should be sent in order and should not be savagely driven.
5 Slaughter operation procedures and requirements
5.1 Stun
5.1.1 Stunning method
Electrical stunning or carbon dioxide (CO2) stunning should be used.
a) Electrical stun. Use artificial electrical anesthesia or automatic electrical anesthesia to stun pigs.
b) Carbon dioxide (CO2) stunning. drive pigs into carbon dioxide (CO2) stunning equipment to stun.
5.1.2 Stunning requirements
After pigs are stunned, their heart beats and they are in a coma. It should not cause death or repeated stunning.
5.2 Assassination and bleeding
5.2.1 Assassination and bleeding should be performed immediately after stun. From stunning to assassination and bleeding, it should not exceed 30s.
5.2.2 Align the tip of the knife with 0.5cm~1cm to the right of the center of the throat of the first rib and pierce towards the heart, and then drag the carotid artery under the knife
And veins, should not puncture the heart or cut the esophagus or trachea. The length of the assassination bloodletting knife is about 5cm. The bleeding time is not less than 5 minutes. At the time of assassination
The pig should not choke on the diaphragm and congestion.
5.2.3 Pig carcasses should be sprayed with warm water or cleaned with cleaning equipment to clean blood, manure and other dirt. Can use peeling (5.3) or scalding,
The depilation (5.4) process is followed by subsequent processing.
5.2.4 From bleeding to removal of internal organs, it should not exceed 30 minutes. It should not exceed 45 minutes from bleeding to pre-cooling.
5.3 Peeling
5.3.1 Stripping method
Manual peeling or mechanical peeling can be used.
5.3.2 Manual peeling
Put the pig carcass on the operating table (line), pick the belly skin, pre-strip the front leg skin, pre-strip the hind leg skin, pre-strip the hip skin, and peel the whole skin in order. When peeling
It is not advisable to cut the surface of the skin, with less fat. The operating procedure is as follows.
a) Abdominal picking. starting from the neck with a knife edge upwards along the midline of the abdomen to pick up the cortex to the anus;
b) Pre-peel the front leg skin. open the crotch skin of the front leg and peel it to the skull of the neck;
c) Pre-peeling the hind leg skin. open the crotch skin of the hind leg and peel it to both sides of the anus;
d) Pre-peeling the buttocks. first cut a small piece of skin from the tip of the posterior buttocks cortex, tighten it with a hand, and cut the knife in sequence, and then peel off the buttocks and tail roots on both sides;
e) Peel the whole skin. peel off the left and right sides separately. When peeling the right side, pull tightly and flatten the back crotch belly, and peel off the back leg skin, belly skin and front leg in order
Skin; When peeling the left side, tighten the scalp of the neck with one hand, peel off the scalp of the neck, front leg, abdomen and hind leg in order; use a knife to separate the back skin and spine fat, and pull out the whole skin.
5.3.3 Mechanical peeling
The stripping operation procedure is as follows.
a) According to the performance of the peeling machine, pre-stripping one or both sides to determine the pre-stripping area;
b) According to the requirements of a), b), c), and d) in 5.3.2, belly picking, pre-striping front leg skins, pre-striping back leg skins, and pre-striping hips;
c) After pre-peeling the abdomen, flatten and tighten the pre-peeled pork skin, put it into the bayonet of the peeling device, and start the peeling device;
d) Water rinsing and peeling are carried out simultaneously, and the depth of the knife is controlled according to the thickness of the skin. It is not suitable to cut the skin and have less fat.
5.4 Scalding and depilation
5.4.1 Scalding using steam scalding tunnel or soaking pool method. The scalding temperature and time should be adjusted according to the size, variety and seasonal differences of pig carcasses. The scalding operation is as follows.
a) Steam scalding tunnel. adjust the temperature in the tunnel to 59℃~62℃, and the scalding time is 6min~8min;
b) Scalding pool. Adjust the water temperature to 58℃~63℃, and the scalding time is 3min~6min. There should be an overflow and a device for supplementing clean water.
Set. The water in the scalding pool is changed once or twice a day according to the sanitary conditions. During the scalding process, the pig carcass should not be allowed to sink to the bottom, scald or scald.
5.4.2 Use depilatory equipment for depilation. After dehairing, the pig carcass should have no floating hair, no mechanical damage and no peeling phenomenon.
5.5 Hanging and lifting
5.5.1 Lift the two hind legs of the pig and perforate the upper tarsal joint of the pig's hind leg. The tibia and tarsal joint ligaments should not be cut. The length of the knife edge should be 5cm~6cm.
5.5.2 Hang up the hind legs and lift the pig carcass to the carcass processing line track.
5.6 Pre-drying
Use pre-drying equipment or manually brush off the remaining pig hair and moisture on the pig body.
5.7 Singe
Use blowtorch or singe equipment to singe hair to remove residual pig hair on the surface of pigs.
5.8 Cleaning and polishing
Use manual or polishing equipment to remove and clean the residual hair and ash on the surface of the pig.
5.9 Remove the tail, head and hoof
5.9.1 Process requirements
This process can also be performed before 5.3 or after 5.11.
5.9.2 Tailing
Grab the pig's tail with one hand, and with a knife in the other, cut off the joint at the root of the tail, so that no bone tip protrudes from the skin and no obvious pits.
5.9.3 Deheader Broken bone
Use a cutting device or a knife to separate the skull from the neck bone from the foramen magnum. Separation
The separation operation is as follows.
a) Triangular head removal. cut the knife from the atlas of the neck, cut left and right to expose the joints (atlantocervical joint) and masseter muscles, and expose the left and right masseter muscles.
3cm~4cm, then cut the neck meat 6cm~7cm away from the chin mole, and remove the pig head;
b) Remove the flat head. cut the skin and flesh with a knife from the back of the two ears (0.5cm~1cm from the root of the ear), then press down with your hand, and use the knife to close the occiput to cut off the pig's head.
5.9.4 Hoofing
The front hoof is cut from the wrist joint and the hind hoof is cut from the tarsal joint to cut the associated tissues. The section of the trotters should be neat.
5.10 Carving circle
The knife is pierced into the periphery of the anus, carved into a circle, and the head of the large intestine is cut out and placed in the pelvis vertically or the anal opening device is used to aim the anus of the pig, and then the probe
Go deep into the anus, activate the switch, and use a circular knife to separate the rectum from the pig body. There should be less meat around the anus, the head of the intestine should be separated from the sphincter, and the rectum should not be cut.
5.11 Open mouth, clean cavity
5.11.1 Breast pick and laparotomy. The sternum is cut along the middle of the chest from the bleeding port, from top to bottom along the midline of the abdomen, with the handle inward and the tip of the knife outward.
Pull out the genitals and cut them off without puncturing the internal organs. Bleeding mouth, chest picking, and laparotomy should be connected in a line.
5.11.2 Pull the rectum and cut the bladder. Grasp the rectum in one hand, and cut the mesenteric membrane and ligaments in the other with a knife, and then cut the bladder. The rectum should not be pierced.
5.11.3 Taking the intestines and stomach (belly). Grasp the mesentery and the large elbow of the stomach with one hand, and hold a knife in the other hand to cut the mesangial tissue and the intestines and stomach near the kidney.
Jointly cut the pig body, and cut the ligaments and esophagus, and should not puncture the intestines, stomach, and gallbladder.
5.11.4 Take the heart, liver, and lungs. Grasp the liver in one hand and the knife in the other to cut the diaphragm on both sides, and take the diaphragm muscle angle for examination. Homeopathy with one hand
Press, the other hand-held knife will cut the ligament connecting the chest cavity and the neck, and take out the esophagus, trachea, heart, liver, and lungs. They should not be damaged. Remove the thyroid gland.
5.11.5 Flushing the chest and abdomen. After removing the internal organs, the chest and abdomen should be flushed in time to clean the congestion, floating hair and dirt in the cavity.
5.12 Inspection and Quarantine
Synchronous inspection shall be carried out in accordance with the provisions of GB/T 17996, and simultaneous quarantine shall be carried out in accordance with the provisions of the "Pig Slaughter and Quarantine Regulations".
5.13 Split in half (saw in half)
When splitting in half, the carcass should be split in half along the midline of the spine. After half splitting, the pork should be removed from suet, kidneys, blood stains and floating hair.
5.14 Refurbishment
Renovate the abdomen, bloodletting incision, mandibular flesh, dark wounds, pustules, wounds and visible lesions in order, and remove the adrenal glands and residual thyroid
Gland, clean the congestion, floating hair, sawdust and dirt in the body cavity.
5.15 Measurement and quality classification
Use a weighing device to weigh the carcass. According to the needs, the pig carcass is graded according to the carcass weight, back fat thickness and lean meat percentage.
5.16 Sorting out by-products
5.16.1 Organizing requirements
The by-products should not be processed on the ground during the finishing process.
5.16.2 Separate centrifugation, liver and lung
Resection of the hepatic diaphragmatic ligament and hilar connective tissue. When the gallbladder is removed, it should not be damaged or left; the pig's heart should be repaired to protect the heart oil and diaphragm; the pig's lung should be kept 2cm~3cm lung duct.
5.16.3 Separate the spleen and stomach
Cut off the fat at the bottom of the stomach, cut off the junction with the duodenum and the ligaments of the liver and stomach. Peel off the net oil and cut off the spleen from the omentum, leaving less oil.
When turning the stomach to clean, grab the tip of the stomach with one hand to rinse the stomach dirt, poke a 5cm~8cm small mouth at the greater curvature of the stomach with a knife, and then use the gastric lavage device
Or flush the stomach with long running water.
5.16.4 Pull the small intestine
Pull out the small intestine from the section cut away from the stomach, hold the flower oil in one hand, and hang the end of the small intestine on the side of the operating table with the other hand to drain the feces from top to bottom.
It should not be broken or disorganized during operation. The pulled out small intestine should be cleared of intestinal dirt in time.
5.16.5 Pull the large intestine
Straighten the large intestine, tear the flower oil (crown oil) from the end of the colon to about 2cm from the junction of the cecum and the small intestine, cut off, and tie the knot. Should not make the cecum
Damaged and excessive grease residue. Wash the large intestine, hold one end of the intestine with one hand, and squeeze out the feces from the top with the other hand, and turn out a small part of the large intestine
Divide, use one hand and two fingers to open the intestines, pour water into the large intestine, make the intestines fall under the water, and automatically turn over. Special equipment can be used for washing.
The cleaned and tidied large intestine should not carry fecal dirt.
5.16.6 Pancreas removal
Pick up from the head of the pancreas, peel off the membrane and fat with a knife, and then extract the pancreas. The pancreas should not be washed with water to avoid hydrolysis.
5.17 Pre-cooling
The slices of pork are sent to the cooling room for pre-cooling. One-stage pre-cooling or two-stage pre-cooling process can be used.
a) One-stage pre-cooling. The relative humidity in the cooling room is 75%~95%, the temperature is 0℃~4℃, the interval between slices of pork is not less than 3cm, and the time
16h~24h, until the center temperature of the hind legs cools to below 7℃.
b) Two-stage pre-cooling. Rapid cooling. Send the sliced pork into a rapid cooling room below -15°C for cooling, for 1.5h~2h,
Then enter the 0℃~4℃ cooling room for pre-cooling. Pre-cooling. The relative humidity of the cooling room is 75%~95%, the temperature is 0℃~4℃, and the pig
The meat interval is not less than 3cm, and the time is 14h-20h, until the temperature of the center of the hind legs is cooled to below 7℃.
5.18 Freeze
The temperature of the freezing room is below -28℃. When the center temperature of the product drops below -15℃, it will be transferred to the refrigerator for storage.
6 Packaging, labeling, marking and storage
6.1 Packaging, labeling and marking
Product packaging, labels, and signs should meet the requirements of GB/T 191, GB 12694 and other relevant standards.
6.2 Storage
6.2.1 The packaged products that have passed the inspection should be stored in the finished product warehouse immediately. Temperature and humidity monitoring devices and facilities for preventing rodents and insects should be provided for regular inspection and recording.
6.2.2 The chilled pork slices should be stored in a chilled meat storage (room) with a relative humidity of 85% to 90% and a temperature of 0°C to 4°C, and the sliced pork
Need to hang, the interval is not less than 3cm; frozen sliced pork should be stored in a refrigerator with a relative humidity of 90% to 95% and a temperature of -18°C.
And the day and night temperature fluctuation of the refrigerator should not exceed ±1℃.
7 Other requirements
7.1 The knives used in the processes of assassination and bleeding, head removal, engraving, and opening should be sterilized by hot water of no less than 82℃.
7.2 Meat products and by-products that are unqualified after inspection and quarantine shall be treated in accordance with the requirements of GB 12694 and the "Technical Specifications for the Harmless Treatment of Diseased and Dead Animals"
7.3 Product traceability and call response meet the requirements of GB 12694.
7.4 Records and documents should meet the requirements of GB 12694.
Related standard:   GB/T 19477-2018  GB/T 19478-2018
Related PDF sample:   GB/T 23493-2009  GB/T 20712-2006
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