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Grading standard for pork
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SB/T 10656-2012
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Basic data | Standard ID | SB/T 10656-2012 (SB/T10656-2012) | | Description (Translated English) | Grading standard for pork | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X01 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 13,156 | | Quoted Standard | GB/T 191; GB/T 6388; GB 7718; GB 9959.1; GB/T 9959.2; GB 12694; GB/T 17236; GB/T 17996; GB/T 19480 | | Regulation (derived from) | ?Ministry of Commerce released on "frozen food production management practices" and other 60 domestic trade industry standard announcement; Industry Standard Filing Announcement 2012 No.5 (Total No.149) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions of pork grading, requirements, assessment methods, signs, label. This standard applies to major split carcass grading and site. | SB/T 10656-2012: Grading standard for 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.
Grading standard for pork
ICS 67.120.10
X01
People's Republic of China domestic trade industry standards
Pork rating
Issued on. 2012-03-15
2012-06-01 implementation
People's Republic of China Ministry of Commerce released
Table of Contents
Introduction Ⅲ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 requires 2
5 Evaluation Method 4
6 signs, labels 5
Appendix A (informative) split carcass 6
Annex B (informative) pork cuts Name table 7
Annex C (normative) carcasses and pork cuts grade mark 8
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Ministry of Commerce Circulation Industry Promotion Center, Henan Luohe Shuanghui Industry Group Co., Ltd..
The main drafters of this standard. Wang Yufen, Chen Song, club wins gold, Hu Xinying, WANG JIPENG, Fang Fang, Li Huan, Wen Xiaohui.
Pork rating
1 Scope
This standard specifies the terms and definitions of pork classification, requirements, evaluation methods, sign, label.
This standard applies to grading pig carcasses and parts of the main division.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 191 Packaging - Pictorial signs
GB/T 6388 transport package shipping mark
GB 7718 National Food Safety Standard pre-packaged food labels General
GB 9959.1 fresh and frozen pork slices
GB/T 9959.2 segmentation fresh and frozen pork
GB 12694 meat processing plant health norms
GB/T 17236 pig slaughter rules
GB/T 17996 pig slaughter product quality inspection procedures
GB/T 19480 Meat and meat products - Terminology
3 Terms and Definitions
GB/T 19480 and defined by the following terms and definitions apply to this document.
3.1
Carcass carcas
After slaughter, bleeding after removing the hair, internal organs, head, tail and limbs body part (wrist joint and less) after.
3.2
Carcass quality carcassweight
After the split half carcass quality without cooling.
3.3
Backfat backfat
Pig back subcutaneous fat.
3.4
Backfat thickness backfatthickness
The sixth and seventh ribs intermediate ribs parallel to the lower position before the sixth thoracic spinous process backfat thickness.
3.5
Lean leanmeatpercentage
Lean mass percentage of the entire carcass quality.
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