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NY/T 632-2002 English PDF

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NY/T 632-2002: Chilled pork
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NY/T 632-2002English209 Add to Cart 3 days [Need to translate] Chilled pork   NY/T 632-2002

PDF similar to NY/T 632-2002


Standard similar to NY/T 632-2002

GB 1886.48   GB 2711   SN/T 1888.4   NY/T 1723   NY/T 1664   NY/T 1661   

Basic data

Standard ID NY/T 632-2002 (NY/T632-2002)
Description (Translated English) Chilled pork
Sector / Industry Agriculture Industry Standard (Recommended)
Classification of Chinese Standard C53
Classification of International Standard 67.120.10
Word Count Estimation 6,677
Date of Issue 2002-12-30
Date of Implementation 2003-03-01
Quoted Standard GB 191; GB/T 4456; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 4789.11; GB/T 5009.11; GB/T 5009.12; GB/T 5009.17; GB/T 5009.19; GB/T 5009.20; GB/T 5009.44; GB/T 6388; GB 7718; GB 9687; GB/T 14931.1; GB/T 14931.1; NY/T 468; pastoral hair [ 1998 ] the 17th
Summary This standard specifies the terms and definitions of chilled pork, technical requirements, test methods, marking, packaging, storage and transportation. This standard applies to pigs slaughtered cooled after processing required to produce half-carcass and pork cuts.

NY/T 632-2002: 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.
Chilled pork ICS 67.120.10 C53 People's Republic of China Agricultural Industry Standard Cooling pork Released on December 12,.2002 2003-03-01 implementation Published by the Ministry of Agriculture

Foreword

This standard was proposed by the Ministry of Agriculture of the People's Republic This standard was drafted. Ministry of Agriculture Livestock and Poultry Product Quality Supervision, Inspection and Testing Center, China Agricultural University Food College, Hangzhou Meat Food Co., Ltd., Luohe Shuanghui Industrial Group Co., Ltd., Dalian Livestock and Poultry Slaughtering and Distribution Management Office, Dalian Agricultural Bureau, Beijing National Agricultural Engineering Co., Ltd. Trade Development Center. The main drafters of this standard. Liu Suying, Nan Qingxian, Gong Haiyan, Zhu Hang, Zhen Zhenjiu, Yu Lingfei, Wang Yufen, Dai Ruizhen, Zhao Yu, Cai Yinghua, Li Yanhua. This standard is interpreted by the Ministry of Agriculture Livestock and Poultry Product Quality Supervision, Inspection and Testing Center. Cooling pork

1 Scope

This standard specifies the terms and definitions, technical requirements, inspection methods, marking, packaging, storage and transportation of chilled pork. This standard is applicable to semi-carcass and split pork produced by pigs after slaughtering and cooling.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 191 packaging storage and transportation icon GB/T 4456 polyethylene blown film for packaging GB 4789.2 Food hygiene microbiological examination total number of colonies GB 4789.3 Determination of coliforms in food hygiene microbiological examination GB 4789.4 Food hygiene microbiological examination Salmonella test GB 4789.5 Food hygiene microbiological examination Shigella test GB 4789.10 Food hygiene microbiological examination Staphylococcus aureus test GB 4789.11 Food hygiene microbiological examination hemolytic streptococcus test GB/T 5009.11 Method for determination of total arsenic in foods GB/T 5009.12 Method for determination of total lead in foods GB/T 5009.17 Method for determination of total mercury in foods GB/T 5009.19 Determination of hexachlorocyclohexane and DDT residues in foods GB/T 5009.20 Method for determination of organophosphorus pesticide residues in foods GB/T 5009.44 Analytical method for hygienic standards of meat and meat products GB/T 6388 transport packaging receipt and delivery mark GB 7718 General Standard for Food Labels GB 9687 Hygienic standard for polyethylene molded products for food packaging GB/T 14931.1 Determination method of oxytetracycline, tetracycline and chlortetracycline residues in livestock and poultry meat NY/T 468 Determination of Clenbuterol in Animal Tissues by Gas Chromatography-Mass Spectrometry Agricultural animal husbandry [1998] No. 17 test method for sulfonamide residues in livestock and poultry meat

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 Pigs are qualified for inspection and quarantine before and after slaughter. After the carcass is cooled, the deep center temperature of the leg muscles is between -1 ° C and 7 ° C. Cooling carcass Cooled pork obtained by dividing and slitting in a workshop at 10 ° C to 15 ° C under good operating practices and good hygienic conditions.

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