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Circulated classification and codes of pork and by-products
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SB/T 10746-2012
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Basic data | Standard ID | SB/T 10746-2012 (SB/T10746-2012) | | Description (Translated English) | Circulated classification and codes of pork and by-products | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | B45 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 13,178 | | Quoted Standard | GB 9959.1; GB/T 9959.2; GB/T 17236; GB/T 19480 | | 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 classification principles and methods of pork, code structure, coding method, classification and code. This standard applies to pork production, statistics, procurement, sales, exports, research and development and other sector | SB/T 10746-2012: Circulated classification and codes of pork and by-products---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.
Circulated classification and codes of pork and by-products
ICS 67.120.10
B45
Record Number. 37196-2012
People's Republic of China domestic trade industry standards
Pork and pig products and the flow of classification codes
Issued on. 2012-08-01
2012-11-01 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 Classification principle and method 3
5 code structure and coding method
6 Table 3 coding
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. Circulation Industry Promotion Center of the Ministry of Commerce, Jiangsu Yurun Food Industry Group Co., Ltd.
The main drafters of this standard. Zhou Hui, club wins gold, Min Cheng Jun, Hu Xinying, Fang Fang, Li Huan, Yang Deming, yellow strong.
Pork and pig products and the flow of classification codes
1 Scope
This standard specifies the classification principle and method of pork, code structure, encoding method, and classification codes.
This standard applies to pork production, statistics, purchase, sale, export, research and development and other sectors.
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 9959.1 fresh and frozen pork slices
GB/T 9959.2 segmentation fresh and frozen pork
GB/T 17236 pig slaughter rules
GB/T 19480 Meat and meat products - Terminology
3 Terms and Definitions
GB 9959.1, GB/T 9959.2, GB/T 19480 and defined by the following terms and definitions apply to this document.
3.1
To front piece pork cuttingforepartshipperstyle
The direction perpendicular to the sheet of pork meat from No. 3 saw 5 to 6 rib, after removal of the remaining part of the front, picking net thyroid, kidney
Gland, lymph node lesions.
3.2
Section piece to pork cuttinghindlegshipperstyle
Pork slice direction from the lumbar and sacral junction perpendicular to the No. 3 meat saw, remove the remaining portion after paragraph, picking net thyroid,
Adrenal gland, lymph node disease, Xiujing groove head portion exposed lymph nodes, congestion, pus cells.
3.3
Cheek meat (recessed head) neckmeat
From the first cervical vertebra to the pigs ears, head flush cut neck muscles at the removal incision flesh, congestion, and other diseased tissue and pustule.
3.4
Ingot meat roundmeat
Remove the fascia along the outside of the hind legs of a circular muscle, trim fat to the surface, does not destroy the sarcolemma.
3.5
Cutting ham muscles cuttingbonelessleg
Hind leg muscle after cutting, processing and finishing from the inside leg, meat ingot, outside leg, leg meat arc.
3.6
Minced meat Mincedmeat
Block-type process to produce consistent, monolithic weight < 150g small piece of meat, no injury spots, bleeding, bone, cartilage, congestion, lymphatic
Knot, pus cells, floating hair and other impurities. According to the proportion of lean meat and fat into 9.1, 8.2 meat, 7/3 minced meat, meat 6.4, 5.5
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