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GB/T 40466-2021: Code of practice for livestock and poultry meat fabrication - Pork
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| GB/T 40466-2021 | English | 279 |
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Code of practice for livestock and poultry meat fabrication - Pork
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GB/T 40466-2021
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Basic data | Standard ID | GB/T 40466-2021 (GB/T40466-2021) | | Description (Translated English) | Code of practice for livestock and poultry meat fabrication - Pork | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 14,155 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 40466-2021: Code of practice for livestock and poultry meat fabrication - 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.
Code of practice for livestock and poultry meat fabrication - Pork
ICS 67.120.10
CCSX22
National Standards of People's Republic of China
Technical regulations for meat cutting of livestock and poultry
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), Henan Shuanghui Investment Development Co., Ltd.
Limited company.
The main drafters of this document. Meng Shaohua, Wang Yonglin, Gao Shengpu, Zhang Chaoming, Meng Qingyang, Liu Feilong, Ren Danfeng, Zhang Zhiwei, Shi Yonghua, Yan Chenhong,
Liu Xiaoli.
Technical regulations for meat cutting of livestock and poultry
1 Scope
This document specifies the terms and definitions of pork segmentation, raw material requirements, basic requirements for segmentation workshops, segmentation methods, segmentation procedures and requirements,
Labeling, packaging, storage and transportation requirements.
This document is applicable to the division and processing of fresh and frozen pork.
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 6388 Transport packaging receiving and dispatching signs
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 19480 Terminology for meat and meat products
GB/T 20575 Good Practice for the Production of Fresh and Frozen Meat
NY/T 3383 Livestock and poultry product packaging and labeling
3 Terms and definitions
GB/T 9959.1, GB/T 9959.2, GB/T 9959.3, GB/T 19480 and the following terms and definitions apply to this
document.
3.1
Porkscapularbonewithmeat
With pork shoulder blades.
3.2
Ingot meat porkknuckle
The quadriceps of the pig's hind legs.
3.3
Wishbone porkpelvicbone
Trigeminal
The hip bone of a pig.
3.4
Fibular spine porkfibularspine
The part of the spinous process cut from the front row or spine of a pig.
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