|
US$189.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 42069-2022: Lean-type pig meat grading
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 42069-2022 | English | 189 |
Add to Cart
|
3 days [Need to translate]
|
Lean-type pig meat grading
| Valid |
GB/T 42069-2022
|
PDF similar to GB/T 42069-2022
Basic data | Standard ID | GB/T 42069-2022 (GB/T42069-2022) | | Description (Translated English) | Lean-type pig meat grading | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B45 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 10,178 | | Date of Issue | 2022-10-14 | | Date of Implementation | 2023-05-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 42069-2022: Lean-type pig meat grading---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.
Lean-type pig meat grading
ICS 67.120.10
CCSB45
National Standards of People's Republic of China
Lean pork quality classification
Published on 2022-10-12
2023-05-01 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.
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 Standardization Technical Committee of Animal Husbandry (SAC/TC274).
This document is drafted by. Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, National Animal Husbandry Station, Nanjing Agricultural University,
Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Delis Group Co., Ltd., Guangdong Guangken Animal Husbandry Group Co., Ltd., Shandong Dragon
Great Food Co., Ltd., New Hope Liuhe Co., Ltd.
The main drafters of this document. Tang Xiaoyan, Zhao Xiaoli, Zhou Guanghong, Liu Bin, Li Chunbao, Zhang Yahui, Wang Wei, Zhang Songshan, Su Meicheng, Zheng Qiankun,
Jian Yunhua, Gong Junjie, Wang Zhong, Shi Zhijia, Li Min, Chen Zhiqi.
Lean pork quality classification
1 Scope
This document specifies the technical requirements, assessment methods, signs and labels for the quality grading of lean pork.
This document applies to the quality grading of carcasses and main parts of lean pigs.
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 6388 Receipt and Delivery Marks for Transport Packaging
GB/T 9959.1 Fresh and Frozen Pork and Pork By-products Part 1.Sliced Pork
GB/T 9959.3 Fresh and Frozen Pork and Pork By-products-Part 3.Pork Cut by Parts
GB/T 19480 Terms of Meat and Meat Products
GB/T 39235 Pig Nutrition Requirements
3 Terms and Definitions
The terms and definitions defined in GB/T 19480 and GB/T 39235 and the following terms and definitions apply to this document.
3.1
carcass
Live pigs are slaughtered for bloodletting, dehaired or skinned, and the head, hooves (below the wrist and joints), tail, internal organs, suet, and trimmed parts are removed.
Note. Divided into skinned carcass and skinless carcass.
3.2
carcassweight
The quality of uncooled pig carcass after half-splitting process.
3.3
backfat thickness
Thickness of subcutaneous fat on the dorsal midline between the sixth and seventh rib of the carcass.
4 Technical requirements
4.1 Basic requirements
Carcass and main parts of meat shall comply with the provisions of GB/T 9959.1 and GB/T 9959.3.
4.2 Carcass Grading Requirements
4.2.1 Carcass weight classification
Carcass weight grades are classified into first, second, third, fourth, fifth, sixth, and sixth grades according to carcass weight (with or without skin) and backfat thickness
Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 42069-2022_English be delivered?Answer: Upon your order, we will start to translate GB/T 42069-2022_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 42069-2022_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 42069-2022_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.
|