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GB/T 22289-2008: Requirement for processing chilled pork
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GB/T 22289-2008: Requirement for processing chilled pork

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Requrirement for processing chilled pork ICS 67.120.01 X22 National Standards of People's Republic of China Chilled pork processing technology requirements Posted 2008-08-12 2008-10-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard is proposed and managed by the People's Republic of China Ministry of Commerce. This standard was drafted. Ministry of Commerce butcher Identification Center, Henan Luohe Shuanghui Industry Group Co., Ltd.. The main drafters of this standard. Wang Yufen, Wang Yonglin, Chen Song, WANG JIPENG, Wang Qiaoling, Zhang Xinling, Hu Xinying. Chilled pork processing technology requirements

1 Scope

This standard specifies the relevant terms and definitions of chilled pork processing technology requirements, marking, labeling, packaging, storage and transportation requirements. This standard applies to chilled pork production and processing.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB/T 191 Packaging - Pictorial signs GB 5749 drinking water health standards GB 7718 pre-packaged food labels General GB 9959.1 fresh and frozen pork slices GB 9959.2 segmentation fresh and frozen pork GB 16548 diseases and diseases of animals and animal products processing biosafety regulations GB/T 17236 pig slaughter rules GB/T 17996 pig slaughter product quality inspection procedures GB/T 19480 Meat and meat products - Terminology GB/T 20575 Fresh and frozen meat production and good manufacturing practices GB/T 20799 fresh, frozen conditions of transport NY/T 632 chilled pork "Meat Hygiene Inspection trial procedures" (59) Farming Committee Zi No. 113, (59) Anti-Wei Zi No. 556, (59) the subject of a joint No. 231 words And (59) United Methodist Suppliers Zi No. 399

3 Terms and Definitions

GB/T 19480 and established the following terms and definitions apply to this standard. 3.1 After collectively resulting edible parts of pig slaughtering. Including the body (except bone), head, hooves, tail, viscera. 3.2 Strict implementation of pig carcasses quarantine, slaughter inspection system after the rapid cooling treatment by sawing (split) and a half later, so deep carcass temperature of meat (a Hind legs like a center temperature) rapidly reduced within 24h -1 ℃ ~ 7 ℃, and in the subsequent segmentation processing, distribution and sales process is always guaranteed Held under cold chain conditions for fresh pork. 3.3 In good practices and good hygienic conditions, the whole pig carcass after slaughter along the spine midline longitudinal saw (split) into two separate bodies swine ...