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GB/T 29392-2022: Quality grading of livestock and poultry meat - Beef
Status: Valid GB/T 29392: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 29392-2022 | English | 289 |
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Quality grading of livestock and poultry meat - Beef
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GB/T 29392-2022
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| GB/T 29392-2012 | English | 879 |
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Beef cuts grading for high rib, ribeye, striploin, tenderloin of normal beef
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GB/T 29392-2012
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PDF similar to GB/T 29392-2022
Basic data | Standard ID | GB/T 29392-2022 (GB/T29392-2022) | | Description (Translated English) | Quality grading of livestock and poultry meat - Beef | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 14,173 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 29392-2022: Quality grading of livestock and poultry meat - Beef---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.
Quality grading of livestock and poultry meat - Beef
ICS 67.120.10
CCSX22
National Standards of People's Republic of China
Replacing GB/T 29392-2012
Livestock and poultry meat quality classification beef
Published on 2022-07-11
2023-02-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
This document replaces GB/T 29392-2012 "Grading of the upper brain, eye meat, outer loin and tenderloin of ordinary beef cattle", which is the same as GB/T 29392-
Compared with.2012, except for structural adjustment and editorial changes, the main technical changes are as follows.
--- Changed the standard scope (see Chapter 1, Chapter 1 of the.2012 edition);
--- Changed terms and definitions (see Chapter 3, Chapter 3 of the.2012 edition);
--- Changed the technical requirements (see Chapter 4, Chapter 4 of the.2012 edition);
--- Changed the quality classification method (see Chapter 5, Chapter 5 of the.2012 edition);
--- Changed the classification and evaluation methods of technical grade indicators (see Chapter 6, Chapter 6 of the.2012 edition);
--- Increased the quality level assessment method (see Chapter 7);
--- Changed the sign (see Chapter 8, Chapter 8 of the.2012 edition).
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Technical Committee for Standardization of Slaughtering and Processing (SAC/TC516).
This document is drafted by. Nanjing Agricultural University, China Animal Disease Prevention and Control Center (Slaughter Technology Center of the Ministry of Agriculture and Rural Affairs), Shandong Agricultural University
Industrial University, Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Henan Agricultural University, China Meat Association, Beijing Yanxiyueshengzhai Halal Food
Co., Ltd., Beijing Ershang Meat Food Group Co., Ltd., Inner Mongolia Horqin Cattle Co., Ltd., Chongqing Hengdu Food Development Co., Ltd.
Company, Jilin Province Changchun Haoyue Halal Meat Industry Co., Ltd., Shaanxi Qinbao Animal Husbandry Co., Ltd., Yuxiangyuan Holding Group Co., Ltd.,
Animal Health Supervision Institute of Henan Province.
The main drafters of this document. Li Chunbao, Gao Shengpu, Zhou Guanghong, Xu Xinglian, Sun Baozhong, Zhao Renaming, Zhang Yimin, Chen Wei, You Hua, Min Chengjun,
Yan Liting, Han Mingshan, Qian Baogen, Nian Yingqun, He Bin, Shi Wenli, Wang Jianhua, Bai Yueyu, Cao Hui, Wang Qiang.
The previous versions of this document and its superseded documents are as follows.
---First published in.2012 as GB/T 29392-2012;
---This is the first revision.
Livestock and poultry meat quality classification beef
1 Scope
This document specifies the basic requirements for quality grading of beef carcasses and cuts, quality grading, marking, packaging and recording requirements, descriptions
The technical index evaluation method and quality grade evaluation method of beef carcass and cut meat are presented.
This document applies to beef quality grading for beef cattle (except yak, buffalo and calf).
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 191 Graphical signs of packaging, storage and transportation
GB/T 19477 Livestock and poultry slaughtering operating procedures cattle
GB/T 27643 Beef Carcass and Fresh Meat Segmentation
GB/T 37061 Guidelines for Quality Grading of Livestock and Poultry Meat
NY/T 3383 Packaging and Labeling of Livestock and Poultry Products
3 Terms and Definitions
The terms and definitions defined in GB/T 19477, GB/T 27643, GB/T 37061 and the following terms and definitions apply to this document.
3.1
carcass
After the cattle that have passed the inspection and quarantine have been slaughtered and bled, the head, hooves, skin, tail, internal organs, perirenal fat and genitals (removal of udders from cows) are removed.
body part.
3.2
Marbling
The distribution of fat in beef muscle, showing a marble-like texture.
3.3
physiological maturity
The age index of cattle was assessed according to the degree of ossification of the cartilage at the end of the spinous process of the carcass.
3.4
meat cuts
Parts of meat that are peeled or cut from the carcass of cattle, such as the outer ridge, eye meat, upper brain, etc.
3.5
qualitygrading
Carcass or cuts are determined based on beef marbling richness, physiological maturity, meat color, fat color, cut size and appearance
quality level.
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