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GB/T 9960-2008: Fresh and frozen beef, quarters
Status: Valid GB/T 9960: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 9960-2008 | English | 189 |
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3 days [Need to translate]
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Fresh and frozen beef, quarters
| Valid |
GB/T 9960-2008
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| GB/T 9960-1988 | English | 239 |
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2 days [Need to translate]
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Fresh and frozen beef, quarters
| Obsolete |
GB/T 9960-1988
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PDF similar to GB/T 9960-2008
Basic data | Standard ID | GB/T 9960-2008 (GB/T9960-2008) | | Description (Translated English) | Fresh and frozen beef, quarters | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.01 | | Word Count Estimation | 8,825 | | Date of Issue | 2008-06-27 | | Date of Implementation | 2008-10-01 | | Older Standard (superseded by this standard) | GB/T 9960-1988 | | Quoted Standard | GB 2707; GB 2763; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.6; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 5009.44; GB 12694; GB 18393; GB 18394; GB 18406.3; GB/T 19477; NY/T 676; JJF 1070 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.11 (Total No.124) | | 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 fresh, frozen beef tetrad related terms and definitions, technical requirements, test methods and inspection rules, signs, storage and transportation. This standard applies to healthy cattle after slaughter and processing, After the cold, for the supply market, fresh meat and canned raw materials, frozen beef quadrants. | GB/T 9960-2008: Fresh and frozen beef, quarters---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.
Fresh and frozen beef, quarters
ICS 67.120.01
X22
National Standards of People's Republic of China
Replacing GB/T 9960-1988
Fresh and frozen beef tetrad
Posted 2008-06-27
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 replaces GB/T 9960-1988 "fresh, frozen bone-in beef tetrad."
This standard and GB/T 9960-1988 compared to the main changes are as follows.
--- The product term was supplemented and modified;
--- For slaughter and processing of products in more detailed requirements;
--- Sensory requirements increased demands visible foreign matter;
--- Increased moisture limit indicator and test methods;
--- Refined product physical and chemical indicators and test methods;
--- Increased pesticide residues of veterinary drugs and test methods;
--- Increased microbiological criteria and test methods;
--- Increasing the quality classification and evaluation methods;
--- Increased net content requirements and test methods.
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, Changchun, Jilin Province Haoyue Halal Meat Industry Co., Ltd., Nanjing Agriculture
the University.
The main drafters of this standard. Hu Tiejun, He Bin, Wei Yuling, ZHOU Guang-hong, Li Bao, Zhang Xinling, Hu Xinying.
This standard replaces the standards previously issued as follows.
--- GB/T 9960-1988.
Fresh and frozen beef tetrad
1 Scope
This standard provides fresh, relevant terminology frozen beef tetrad and definition, technical requirements, test methods and inspection rules, marking, storage and
transport.
This standard applies to health by live cattle slaughter and processing, cold working, the market for the supply of fresh meat and canned raw, frozen quarter
Beef body.
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 2707 fresh (frozen) meat hygiene standards
GB 2763 Maximum residue limits for pesticides in food
GB/T Total 4789.2 Microbiological examination of food hygiene colony assay
GB/T 4789.3 Microbiological examination of food hygiene Coliform bacteria
GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella
GB/T 4789.6 Microbiological examination of food hygiene cause diarrhea Escherichia coli test
GB /5009.11 Determination of total arsenic in food T and inorganic arsenic
Determination of GB/T 5009.12 of lead in food
GB/T 5009.15 Determination of cadmium in food
Determination of GB/T 5009.17 foods total mercury and organic mercury
GB/T 5009.44 Meat and meat hygiene standard analytical methods
GB 12694 meat processing plant health norms
GB 18393 slaughtering cattle and sheep product quality inspection procedures
GB 18394 poultry meat moisture limit
GB 18406.3 quality and safety of agricultural products in Innocuous Poultry safety requirements
GB/T 19477 cattle slaughter rules
NY/T 676 beef quality grading
JJF1070 prepackaged goods measured net content inspection rules
Prepackaged goods measured Regulatory Measures (State Administration of Quality Supervision, Inspection and Quarantine [2005] The first 75 orders)
Veterinary drugs in food of animal Maximum Residue Limits (People's Republic of China Ministry of Agriculture Announcement [2002] No. 235)
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
After the slaughter of cattle, carcass at 0 ℃ ~ 4 ℃ environment hanging storage, pH value of the meat recovery process tenderness and flavor improvement.
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