SB/T 10293: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10293-2012 | English | 319 |
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Sucking pork
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SB/T 10293-2012
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| SB/T 10293-1998 | English | 239 |
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Sucking pigs
| Obsolete |
SB/T 10293-1998
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PDF similar to SB/T 10293-2012
Basic data | Standard ID | SB/T 10293-2012 (SB/T10293-2012) | | Description (Translated English) | Sucking pork | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | B45 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 8,886 | | Older Standard (superseded by this standard) | SB/T 10293-1998 | | Quoted Standard | GB/T 191; GB 2707; GB/T 5009.11; GB 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 5009.44-2003; GB 7718; GB 12694; GB/T 17236; JJF 1070; " Packing commodity metering supervision and management measures "State administration of Quality Supervision, Inspection | | Regulation (derived from) | ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions milk pork, classification, technical requirements, , raw slaughter and processing requirements, test methods, inspection rules, labels, signs, packaging, transport, storage, sales and recall and other requ | SB/T 10293-2012: Sucking 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.
Sucking pork
ICS 67.120.10
B45
Record number. 37213-2012
People's Republic of China domestic trade industry standard
Replacing SB/T 10293-1998
Milk pork
Published on.2012-08-01
2012-11-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10293-1998 "milk pork".
The main changes in this standard compared to SB/T 10293-1998 are.
---Modify the description of "Applicable" in "Scope";
---Special requirements for "raw materials" in a single column;
--- Modify the provisions of the "Specifications".
--- Defining the health standards for dairy pork and its corresponding test methods.
This standard was proposed by the China Business Federation.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted by. Nanjing Yurun Food Co., Ltd., Chaozhou Entry-Exit Inspection and Quarantine Bureau, Guangdong Zhenmei Food Group Co., Ltd.
China Business Federation Commercial Standards Center, China Meat Association.
The main drafters of this standard. Tian Yinggang, Chen Shaopeng, Zhuang Peirui, Chen Churui, Chen Peisheng, Liu Zhenyu.
The previous versions of the standards replaced by this standard.
---SB/T 10293-1998.
Milk pork
1 Scope
This standard specifies the terms and definitions, classification, raw materials, technical requirements, slaughter processing requirements, inspection methods, inspection rules, and standards for dairy pork.
Requirements for signing, marking, packaging, transportation, storage, sales and recalls.
This standard applies to the production, inspection and sale of products defined in 3.1.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 packaging storage and transportation icon
GB 2707 fresh (frozen) meat hygiene standards
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB 5009.12 National Food Safety Standard Determination of Lead in Foods
Determination of cadmium in foods GB/T 5009.15
Determination of total mercury and organic mercury in foods GB/T 5009.17
GB/T 5009.44-2003 Analytical method for hygiene standards for meat and meat products
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 12694 Meat Processing Factory Hygienic Specifications
GB/T 17236 Slaughtering Procedures for Pigs
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine, Order No. 75 of the Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurement
"Food Recall Management Regulations", General Administration of Quality Supervision, Inspection and Quarantine, Order No. 98
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Piglets, after slaughtering, removal of internal organs and hoof shells, retain the carcass of the skin, head, hoof and tail.
3.2
Cold dip coldcuring
Place the pork in water at 0 °C ~ 4 °C and soak for 5min~8min.
4 classification
According to the processing method, it is divided into fresh milk pork and frozen milk pork.
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