|
US$279.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
SB/T 10399-2005: Yak meat
Status: Obsolete
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10399-2005 | English | 279 |
Add to Cart
|
3 days [Need to translate]
|
Yak meat
| Obsolete |
SB/T 10399-2005
|
PDF similar to SB/T 10399-2005
Basic data | Standard ID | SB/T 10399-2005 (SB/T10399-2005) | | Description (Translated English) | Yak meat | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 7,743 | | Date of Issue | 2005-10-11 | | Date of Implementation | 2006-03-01 | | Regulation (derived from) | Industry standard filing Notice No. 12 of 2005 (No. 72 overall) | | Issuing agency(ies) | People Republic of China Ministry of Commerce | | Summary | This standard specifies: yak meat definition of technical requirements, test methods, labeling, packaging, storage, transportation, This standard applies to: yak meat after slaughter and processing, through quarantine Cooling (frozen) yak meat. | SB/T 10399-2005: Yak meat---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.
Yak meat
ICS 67.120.10
X22
Record number. 16801-2005
People's Republic of China domestic trade industry standard
Yak meat
Released on October 10,.2005
2006-03-01 implementation
Published by the Ministry of Commerce
Foreword
Appendix A and Appendix B of this standard are informative annexes.
This standard was proposed by the China Business Federation.
This standard is under the jurisdiction of the Ministry of Commerce.
This standard was drafted. Inner Mongolia Grassland Xingfa Co., Ltd., Commercial Science and Technology Quality Center, Hunan Agricultural University, China Meat Association
Hui, Qinghai Provincial Academy of Animal Husbandry and Veterinary, Tibet University Agriculture and Animal Husbandry College.
The main drafters of this standard. Li Zongjun, Liu Lixin, Liu Jingde, Wang Xiqun, Yang Yuping, Wang Fuqing, Deng Fujiang, Luo Xiaolin, Luo Zhang.
Yak meat
1 Scope
This standard specifies the definition, technical requirements, inspection methods, identification, packaging, storage and transportation of yak meat.
This standard is applicable to chilled (frozen) yak meat that has been quarantined after yak slaughtering and processing.
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 2707 fresh (frozen) meat hygiene standards
GB 2762 food contaminant limit
GB 2763 Maximum residue limit for pesticides in food
GB/T 4789.2 Food hygiene microbiological examination total number of colonies
GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination
GB/T 4789.4 Food hygiene microbiological examination Salmonella test
GB/T 4789.6 Food hygiene microbiological examination of diarrhea Escherichia coli test
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
Determination of cadmium in foods GB/T 5009.15
Determination of total mercury and organic mercury in foods GB/T 5009.17
GB/T 5009.18 Determination of fluorine in food
GB/T 5009.44-2003 Analytical method for hygiene standards for meat and meat products
GB/T 5009.123 Determination of chromium in foods
GB/T 6388 transport packaging receipt and delivery mark
GB 7718 prepackaged food labeling rules
GB 18394-2001 Livestock and poultry meat moisture limit
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
The quarantine-qualified calves are normalized to slaughter, and the carcass or meat is cut after the acid is drained.
4 Technical requirements
4.1 Raw materials
Live yak should come from a pest free area and hold a quarantine certificate issued by the animal epidemic prevention supervision agency.
4.2 Processing
4.2.1 Slaughtering and processing
Fasting 24 hours before slaughter, 2 hours before slaughter, requiring slaughter and bloodletting, peeling, head, hoof and internal organs (except kidneys), keep it
Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10399-2005_English be delivered?Answer: Upon your order, we will start to translate SB/T 10399-2005_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 SB/T 10399-2005_English with my colleagues?Answer: Yes. The purchased PDF of SB/T 10399-2005_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.
|