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GB/T 40464-2021: Technical requirements for processing of chilled meat
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 40464-2021 | English | 199 |
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Technical requirements for processing of chilled meat
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GB/T 40464-2021
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Basic data | Standard ID | GB/T 40464-2021 (GB/T40464-2021) | | Description (Translated English) | Technical requirements for processing of chilled meat | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 10,163 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 40464-2021: Technical requirements for processing of chilled meat---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.
Technical requirements for processing of chilled meat
ICS 67.120.10
CCSX22
National Standards of People's Republic of China
Technical requirements for chilled meat processing
Released on 2021-08-20
2022-03-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
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"
Drafting.
Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents.
This document was 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 Slaughtering and Processing Standardization Technical Committee (SAC/TC516).
Drafting organizations of this document. China Animal Disease Prevention and Control Center (Ministry of Agriculture and Rural Affairs Slaughter Technology Center), Agricultural Products of the Chinese Academy of Agricultural Sciences
Processing Research Institute, Nanjing Agricultural University, Henan Shuanghui Investment Development Co., Ltd., China Meat Research Center, Hefei University of Industry
Science, China Meat Association, Beijing Ershang Meat Food Group Co., Ltd., Henan Huaying Agricultural Development Co., Ltd., Inner Mongolia Horqin Cattle
Industry Co., Ltd., Mengyang Sheep Industry Co., Ltd., Linyi Xincheng Jinluo Meat Products Group Co., Ltd., Pucheng Dahongmen Meat Products
Food Co., Ltd., Henan Zhongpin Food Co., Ltd., Shandong Liaocheng Dongda Food Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Bayanwan
Run Meat Processing Co., Ltd.
The main drafters of this document. Gao Shengpu, Zhang Chaoming, Zhang Dequan, Zhou Guanghong, Li Chunbao, Hou Chengli, Min Chengjun, Xu Baocai, Wang Yonglin,
Chen Wei, Zou Hao, Meng Qingyang, Chen Fuchang, Han Mingshan, Hu Lanying, Liu Yujie, Meng Fanchang, Zhang Jianlin, Zhang Zhigang, Xu Dian, Deng Yundong, Wang Yuhai.
Technical requirements for chilled meat processing
1 Scope
This document specifies the requirements for slaughter, cold processing, packaging, labeling, storage, transportation, recording, traceability and recall of chilled meat.
This document is applicable to the slaughtering, cooling and segmentation of chilled meat production.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations
Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
This document.
GB/T 191 Packaging, storage and transportation pictorial signs
GB/T 4456 polyethylene blown film for packaging
GB/T 6388 Transport packaging receiving and dispatching signs
GB/T 6543 Single corrugated box and double corrugated box for transport packaging
GB/T 9959.1 Fresh and frozen pork and pig by-products Part 1.Sliced pork
GB/T 9959.2 Split fresh and frozen lean pork meat
GB/T 9959.3 Fresh and Frozen Pork and Pork By-products Part 3.Cut Pork into Parts
GB/T 9960 Fresh and Frozen Quarter Beef
GB/T 17236 Operational Rules for Livestock and Poultry Slaughtering Live Pigs
GB/T 17237 General technical conditions for livestock slaughter and processing
GB/T 17238 Fresh and frozen cut beef
GB/T 17996 Quality inspection procedures for pig slaughter products
GB 18393 Quality inspection procedures for cattle and sheep slaughter products
GB/T 19477 Operational Rules for Livestock and Poultry Slaughtering Cattle
GB/T 19478 Livestock and poultry slaughter operating procedures chicken
GB/T 19480 Terminology for meat and meat products
GB/T 20575 Good Practice for the Production of Fresh and Frozen Meat
GB/T 24864 Chicken Carcass Segmentation
GB/T 27519 General requirements for livestock and poultry slaughtering and processing equipment
GB/T 27643 Beef carcass and fresh meat cuts
NY467 Livestock and Poultry Slaughter Hygiene and Quarantine Specification
NY/T 1564 Technical Specification for Lamb Cutting
NY/T 3224 Terminology for Livestock and Poultry Slaughter
NY/T 3383 Livestock and poultry product packaging and labeling
NY/T 3469 Livestock and Poultry Slaughter Operation Procedures, Sheep
SB/T 10928 Temperature detection method of perishable food cold chain
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