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GB/T 39918-2021: Fabrication of ovine carcass and cuts
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| GB/T 39918-2021 | English | 339 |
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Fabrication of ovine carcass and cuts
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GB/T 39918-2021
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Basic data | Standard ID | GB/T 39918-2021 (GB/T39918-2021) | | Description (Translated English) | Fabrication of ovine carcass and cuts | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 18,143 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 39918-2021: Fabrication of ovine carcass and cuts---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.
Fabrication of ovine carcass and cuts
ICS 67.120
X22
National Standards of People's Republic of China
Sheep carcass and fresh meat cuts
Released on 2021-04-30
2021-11-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This standard is under the jurisdiction of the National Animal Husbandry Standardization Technical Committee (SAC/TC274).
Drafting organizations of this standard. Nanjing Agricultural University, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Ningxia University, Qingdao Agricultural University,
Heilongjiang Dazhuang Meat Industry Co., Ltd., Mongolian Sheep Animal Husbandry Co., Ltd.
The main drafters of this standard. Zhou Guanghong, Li Chunbao, Wu Juqing, Xu Xinglian, Luo Ruiming, Zhang Dequan, Sun Jingxin, Yan Haipeng.
Sheep carcass and fresh meat cuts
1 Scope
This standard specifies the technical requirements for sheep carcass and fresh meat segmentation.
This standard applies to sheep carcass and fresh meat segmentation.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article
Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document.
GB/T 9961 Fresh and frozen lamb carcass
GB/T 17237 General technical conditions for livestock slaughter and processing
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Sheep carcass ovinecarcass
After bloodletting of live sheep (including goats and sheep), the skin (or hair), head, hooves, tail, internal organs and genitals are removed (the ewe removes the breast), etc.
Body.
Note. See Appendix A for the skeleton diagram of sheep carcass, and Appendix B for the segmentation diagram.
4 Basic requirements
The raw materials, division and processing shall meet the requirements of GB/T 9961 and GB/T 17237.
5 Technical requirements for segmentation
5.1 Technical requirements for carcass segmentation
5.1.1 Divided
Cut the lamb carcass longitudinally along the midline of the spine into two pieces, also known as half carcass and half fan (refer to Appendix C for the name comparison table, and refer to the schematic diagram
Appendix D).
5.1.2 Nested sheep carcass
Cut the carcass along the short axis of the spine at the lumbar-sacral junction, break the spine, and fold the hind legs into the thoracic and abdominal cavity (see appendix)
Record D).
5.1.3 Tetrads
Cut from the bisector along the designated rib arch (preferably between the 6 to 7 ribs or at the junction of the lumbar and thoracic vertebrae) to the front and back halves of the abdomen edge
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