|
US$289.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
NY/T 676-2010: Beef quality grading
Status: Valid NY/T 676: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| NY/T 676-2010 | English | 289 |
Add to Cart
|
3 days [Need to translate]
|
Beef quality grading
| Valid |
NY/T 676-2010
|
| NY/T 676-2003 | English | 799 |
Add to Cart
|
5 days [Need to translate]
|
Beef quality grading
| Obsolete |
NY/T 676-2003
|
PDF similar to NY/T 676-2010
Basic data | Standard ID | NY/T 676-2010 (NY/T676-2010) | | Description (Translated English) | Beef quality grading | | Sector / Industry | Agriculture Industry Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.01 | | Word Count Estimation | 11,118 | | Date of Issue | 2010-07-08 | | Date of Implementation | 2010-09-01 | | Older Standard (superseded by this standard) | NY/T 676-2003 | | Quoted Standard | GB 18393-2001 | | Regulation (derived from) | Ministry of Agriculture Bulletin No. 1418 | | Issuing agency(ies) | Ministry of Agriculture of the People's Republic of China | | Summary | This standard specifies the terms and definitions of beef, technical requirements, evaluation method. This standard applies to beef quality grading. This standard does not apply to veal, beef, white, snowflake meat grading. | NY/T 676-2003: Beef quality 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.
Beef quality grading
ICS 67.120.10
X22
People's Republic of China Agricultural Industry Standard
Beef quality grading
Released on July 30,.2003
Implementation of.2003-10-01
Published by the Ministry of Agriculture
Foreword
Appendix A, Appendix B, Appendix C, Appendix D, Appendix E, Appendix F, Appendix G, Appendix H, and Appendix J of this standard are normative appendices.
Record I is an informative appendix.
This standard was proposed by the Ministry of Agriculture of the People's Republic
This standard was drafted. Nanjing Agricultural University, Institute of Animal Science, Chinese Academy of Agricultural Sciences, National Animal Husbandry and Veterinary Station.
The main drafters of this standard. Zhou Guanghong, Sun Baozhong, Xu Xinglian, Liu Li, Tang Xiaoyan, Chen Gang, Jiang Hongmao, Xu Shangzhong, Nan Qingxian, Tong Baosheng,
Wang Lizhe, Gao Feng.
Beef quality grading
1 Scope
This standard specifies the terms and definitions, technical requirements, and assessment methods for high quality beef.
This standard applies to Chinese cattle and special beef cattle and their hybrid offspring.
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 18393 Quality inspection procedures for cattle and sheep slaughter products
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
The fattening cattle are slaughtered and processed according to the standard process, and the test is qualified according to GB 18393, and the quality reaches the standard above grade 2 (including excellent grade 2).
Beef is called premium beef. Beef below the second grade is ordinary beef.
3.2
After the cattle are slaughtered and blood is removed, the remaining part of the skin, head, hoof, tail, and internal organs is called the corpus callosum.
3.3
The whole burdock body after slaughtering is sawed along the midline of the spine into two pieces called a dyad, and the bisex is taken from the 12th to 13th ribs.
The cross-section is called the quadrant.
3.4
After slaughter, the carcass or split beef is hung or stored in a non-polluting environment at 0 °C ~ 4 °C for 7 days to 10 days. The pH of the meat rises and tender.
The process of improving the degree and flavor (commonly known as acid removal).
3.5
The carcass is divided into different parts of the meat.
3.6
The age of the cattle was evaluated according to the change of the incisors and the degree of ossification of the cartilage at the end of the spinous process of the spine.
4 Technical requirements
4.1 Carcass quality grade
4.1.1 Carcass quality grade is mainly determined by two factors. marble pattern and physiological maturity, which are divided into special grade, excellent grade, superior grade and ordinary.
Level (see Appendix E).
Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of NY/T 676-2010_English be delivered?Answer: Upon your order, we will start to translate NY/T 676-2010_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 NY/T 676-2010_English with my colleagues?Answer: Yes. The purchased PDF of NY/T 676-2010_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. Question 5: Should I purchase the latest version NY/T 676-2010?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version NY/T 676-2010 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.
|