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Requirement for processing chilled pork
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GB/T 22289-2008
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Basic data | Standard ID | GB/T 22289-2008 (GB/T22289-2008) | | Description (Translated English) | Requirement for processing chilled pork | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.01 | | Word Count Estimation | 7,715 | | Date of Issue | 2008-08-12 | | Date of Implementation | 2008-10-01 | | Quoted Standard | GB/T 191; GB 5749; GB 7718; GB 9959.1; GB 9959.2 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.14 (Total No.127) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the terms and definitions related to the cooling pork, processing technology requirements, signs, labels, packaging, storage and transportation requirements. This standard applies to chilled pork production and processing. | GB/T 22289-2008: Requirement for processing chilled pork---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.
Requrirement for processing chilled pork
ICS 67.120.01
X22
National Standards of People's Republic of China
Chilled pork processing technology requirements
Posted 2008-08-12
2008-10-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Ministry of Commerce butcher Identification Center, Henan Luohe Shuanghui Industry Group Co., Ltd..
The main drafters of this standard. Wang Yufen, Wang Yonglin, Chen Song, WANG JIPENG, Wang Qiaoling, Zhang Xinling, Hu Xinying.
Chilled pork processing technology requirements
1 Scope
This standard specifies the relevant terms and definitions of chilled pork processing technology requirements, marking, labeling, packaging, storage and transportation requirements.
This standard applies to chilled pork production and processing.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 191 Packaging - Pictorial signs
GB 5749 drinking water health standards
GB 7718 pre-packaged food labels General
GB 9959.1 fresh and frozen pork slices
GB 9959.2 segmentation fresh and frozen pork
GB 16548 diseases and diseases of animals and animal products processing biosafety regulations
GB/T 17236 pig slaughter rules
GB/T 17996 pig slaughter product quality inspection procedures
GB/T 19480 Meat and meat products - Terminology
GB/T 20575 Fresh and frozen meat production and good manufacturing practices
GB/T 20799 fresh, frozen conditions of transport
NY/T 632 chilled pork
"Meat Hygiene Inspection trial procedures" (59) Farming Committee Zi No. 113, (59) Anti-Wei Zi No. 556, (59) the subject of a joint No. 231 words
And (59) United Methodist Suppliers Zi No. 399
3 Terms and Definitions
GB/T 19480 and established the following terms and definitions apply to this standard.
3.1
After collectively resulting edible parts of pig slaughtering. Including the body (except bone), head, hooves, tail, viscera.
3.2
Strict implementation of pig carcasses quarantine, slaughter inspection system after the rapid cooling treatment by sawing (split) and a half later, so deep carcass temperature of meat (a
Hind legs like a center temperature) rapidly reduced within 24h -1 ℃ ~ 7 ℃, and in the subsequent segmentation processing, distribution and sales process is always guaranteed
Held under cold chain conditions for fresh pork.
3.3
In good practices and good hygienic conditions, the whole pig carcass after slaughter along the spine midline longitudinal saw (split) into two separate bodies swine
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GB/T 22289-2008: Requirement for processing chilled pork
Status: Obsolete
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