|
US$179.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 19676-2022: Quality grading of livestock and poultry meat - Chicken
Status: Valid GB/T 19676: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 19676-2022 | English | 179 |
Add to Cart
|
3 days [Need to translate]
|
Quality grading of livestock and poultry meat - Chicken
| Valid |
GB/T 19676-2022
|
| GB/T 19676-2005 | English | 319 |
Add to Cart
|
3 days [Need to translate]
|
Grading standard for products of Chinese yellow-feathered chicken
| Obsolete |
GB/T 19676-2005
|
PDF similar to GB/T 19676-2022
Basic data | Standard ID | GB/T 19676-2022 (GB/T19676-2022) | | Description (Translated English) | Quality grading of livestock and poultry meat - Chicken | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 8,833 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 19676-2022: Quality grading of livestock and poultry meat - Chicken---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.
Quality grading of livestock and poultry meat -- Chicken
ICS 67.120.10
CCSX22
National Standards of People's Republic of China
Replacing GB/T 19676-2005
Livestock and poultry meat quality classification chicken
Published on 2022-04-15
2022-11-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
This document replaces GB/T 19676-2005 "Quality Classification of Yellow Feather Broiler Chicken". Compared with GB/T 19676-2005, this document except
In addition to structural adjustments and editorial changes, the main technical changes are as follows.
--- Changed the basic requirements for chicken quality classification (see Chapter 4, 4.1 of the.2005 edition);
--- Delete the live weight requirement for broilers (see 4.2 of the.2005 edition);
--- Changed the chicken carcass classification indicators and requirements (see 5.1.2, 4.3 of the.2005 edition);
--- Increased the quality classification of chicken meat cuts (see 5.2);
--- Delete the sampling method (see Chapter 5 of the.2005 edition);
--- Changed the evaluation method of technical indicators (see Chapter 6, Chapter 6 of the.2005 edition);
--- Changed the rating rules (see 7.3, Chapter 7 of the.2005 edition);
--- Increased requirements for marking, packaging and recording (see Chapter 8).
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Technical Committee for Standardization of Slaughtering and Processing (SAC/TC516).
This document is drafted by. China Meat Association, China Animal Disease Prevention and Control Center (Slaughtering Technology Center of the Ministry of Agriculture and Rural Affairs), Shandong New
Hope Liuhe Group Co., Ltd., Nanjing Agricultural University, Beijing Shounong Food Group Co., Ltd., Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences,
Henan Shuanghui Investment Development Co., Ltd., Guangdong Wen's Food Group Co., Ltd., Hefei University of Technology.
The main drafters of this document. Gao Shengpu, Chen Wei, Liu Lei, Liu Zhenyu, Wei Shaowen, Wang Peng, Lin Jia, Yao Yanhong, Xu Xinglian, You Hua, Wu Yuanxin,
Sun Baozhong, Zhang Songshan, Chen Song, Wei Tian, Liu Jingying, Zhou Hui.
The previous versions of the documents replaced by this document are as follows.
---First published in.2005 as GB/T 19676-2005;
---This is the first revision.
Livestock and poultry meat quality classification chicken
1 Scope
This document specifies the basic requirements, quality grading, marking, packaging and recording requirements for the quality grading of broiler carcasses and cuts.
The technical index evaluation method and quality grade evaluation method of broiler carcass and meat segmentation are presented.
This document is applicable to the quality grading of broiler carcasses and meat cuts in slaughtering and processing enterprises.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 191 Graphical signs of packaging, storage and transportation
GB/T 19478 Livestock and poultry slaughtering operating procedures chicken
GB/T 24864 Chicken carcass segmentation
GB/T 37061 Guidelines for Quality Grading of Livestock and Poultry Meat
NY/T 3383 Packaging and Labeling of Livestock and Poultry Products
3 Terms and Definitions
The terms and definitions defined in GB/T 19478, GB/T 24864, GB/T 37061 and the following terms and definitions apply to this document.
3.1
The complete condition of the skin and bones of all parts of the chicken carcass.
3.2
abnormal spots
The color area on the chicken carcass is obviously different from the background color of the skin, and the color area is distributed in spots or flakes, which can be expressed by quantity and area.
3.3
feather residue untrimmedfeather
Feathers remaining on the skin of chicken carcasses and meat cuts.
3.4
yellow skin residue untrimmedcuticle
Residual yellow cuticle on the surface of wings, breasts and legs.
3.5
bruise bruise
The blood pooled on the surface of the chicken carcass and the cut meat is bright red or dark red.
3.6
red head headhemorrhaging
The red head of the chicken due to external force or poor bloodletting.
Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 19676-2022_English be delivered?Answer: Upon your order, we will start to translate GB/T 19676-2022_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time. Question 2: Can I share the purchased PDF of GB/T 19676-2022_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 19676-2022_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. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to [email protected]. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay. Question 5: Should I purchase the latest version GB/T 19676-2022?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 19676-2022 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.
|